Take a look at these glycemic indexes (GI):
White bread 69
Whole wheat bread 72
Mars bar 68
White rice 72
Brown rice 66
I’ve made issue in past of whole wheat’s high GI–higher than white bread. Roughly in the same glycemic league as bread are shredded wheat cereal, brown rice, and a Mars candy bar.
With few exceptions, wheat products have among the highest GIs compared to the majority of other foods. For instance:
Kidney beans 29
Chick peas 36
Ice cream 36
Snickers Bar 40
Yes, by the crazy logic of glycemic index, Snickers is a low-glycemic index food.
While I do not believe that low GI makes a food good or desirable, since low GI foods still provoke high blood sugars, small LDL particles, trigger glycation, and other abnormal phenomena, they are clearly less obnoxious than the items in the first list.
Take a look at this list:
Rice cakes 80
Rice Krispies 82
Rice pasta, 92
Instant potatoes 83
Starches that are dried and/or pulverized, such as cornstarch, potato starch, rice starch, and tapioca starch (cassava root) will increase blood sugar even more than wheat. Foods with these starches have GI’s of 80-100.
Cornstarch, potato starch, rice starch, and tapioca starch: Sound familiar? These are the main starches used in “gluten-free” foods. A hint of the high GI behavior of these dried starches is seen in the GI for cornflakes of 80.
So remember: Wheat-free is not the same as gluten-free. Gluten-free identifies junk carbohydrates masquerading as healthy because they don’t contain one unhealthy ingredient, i.e. wheat.
Change your life in 60 seconds