Question about glycemic load

shartran

Hi
Does anyone know the change - or has a site that can explain any G.L. change created when roasting veggies? Anything veggie like (as most of you know who do this) and garlic/onion taste like candy.

I realize the natural sugars are caramelized so they are concentrated and sweeter.

I know raw and roasted seeds/nuts change...Raw is only '2' Roasted is '22'.

Can anyone help me??

yarwell

not sure where your data is coming from, I suspect the roasted value is for nuts with a sugar/spice coating. Cooking may change the GI and hence GL by making it more digestible, which is why we cook food after all.

RodaRose

Cooking increases the glycemic load.montignac.com/en/the-factors-that-modify-glycemic-indexes/

shartran

yarwell wrote: »

not sure where your data is coming from, I suspect the roasted value is for nuts with a sugar/spice coating. Cooking may change the GI and hence GL by making it more digestible, which is why we cook food after all.

It's actually listed without spice or sugar. For another example this 'calculator' suggests Roasted cashews (without spice, etc., ) at '15'. Raw Cashews (without spice, etc.,) at '8'.

tritiondata.self.com/facts/nut-and-seed-products/3093/2