Why are the GI’s of Weetabix and Shredded wheat cereals high whilst pasta is moderate, when they are all made of wheat?
BlueSkies Response Although they are all wheat products their chemical structure is different, because GI is based on experimental research rather than theory there are often a few surprises, the type of carbohydrate chains within the food as well as how densely packed they are will all affect GI along with protein, fat, fibre content and acidity. Pasta’s GI increases the more overcooked it becomes so keep it al dente for the benefits of slow release sugar.
