Question about glycemic load

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shartran
shartran Posts: 304 Member
in Food and Nutrition
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??

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  • yarwell
    yarwell Posts: 10,477 Member
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    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
    RodaRose Posts: 9,562 Member
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    Cooking increases the glycemic load.montignac.com/en/the-factors-that-modify-glycemic-indexes/
  • shartran
    shartran Posts: 304 Member
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    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

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