Sprouted Grains Low GI or Not?
I heard that sprouted flour is broken into simple sugar and digests as a vegetable and it's easy to digest. It sounds like that means that sprouted flour has higher GI (glycemic index) because it's easy to digest. But it is stated that sprouted flour has low GI. I don't understand. Why does sprouted flour have low GI when its sugar is already broken down making it easier to digest?
Lifetime Fat Loss Answers:
I can see why you would think easier digestion would mean higher glycemic index for sprouted grains. Digesting rapidly or slowly and digesting easily are actually very different processes when it comes to food.
When a food with complex carbohydrates (like sprouted grains or vegetables) breaks down easily that's a good thing because it means that the food can be utilized easily for the body's benefit. It says nothing about how long it takes to get into your bloodstream, it just says that it's easy.
High fiber, whole foods take longer to digest but they can still be used easily by the body even if it takes a long time for them to be processed. It's the highly refined flours and grains that get into your blood stream quickly that spike your blood sugar.
They could be hard to digest even so and make you uncomfortable. Have you ever eaten a white flour cupcake made with shortening and felt a little ill? This is why. Highly refined (processed foods) are harder to digest.
Easier to digest means your body recognizes the food as food and knows exactly what to do with it. Ah...the simple miracles of nature!
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