Quote:
Originally Posted by REDLAN  wasn't taking offence 
however white and brown bread have nearly identical GI's - aka digestion of starch by the body and rise in blood glucose are broadly similar - brown bread is slightly lower in carbs 45g per 100g as opposed to 50g per 100g for white bread - i.e. not a lot.
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Fair enough to talk generalities with GI, but to be really useful you need to look at GI ratings for individual brands and types (which in themselves aren't the most accurate measurements of course, usually based on a small sample size/wide variation). Remember too that GI rating isn't a comment on carb content, although the two can have an obvious relationship of course.
With bread I only ever get Burgen Soy and Linseed (or a few other Burgen breads) that are rated about 30 - 40 on the GI scale. This is backed up for me personally in that they will not spike me much at all, unlike the vast majorities of brown or white or indeed other breads. The difference is remarkable. Nor are they anywhere near as addictive for me (probably mainly because they don't spike me).
If you can get these Burgen breads, (perhaps just Australia?) give them a go.
This is typical of the use of GI for me, it has helped me find some great foods that are on the very low scale of spiking, but the difference between say 60 to 100 in the GI scale doesn't seem to do much difference to me, and some ratings just don't translate to my experience at all.
