One interesting early observation was that higher fat foods often had a lower GI (ice cream is about 51 and full fat milk about 31 due to the fat content). This was primarily due to fat slowing digestion which slowed the blood glucose response. This led to the truly moronic idea in the late 80’s or early 90’s that the way to decrease the problems with high GI foods was to add a bunch of fat to them. Which is about as intelligent as adding a stick of butter into your diet to lose weight. You don’t decrease the problem with fat gain or a lack of weight loss or diabetes or anything else from eating something by ADDING a ton of fat to it.
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Certainly both fat and fiber slow down digestion but that simple fact starts to bring the issue of how relevant the GI is into question. Protein is a little bit interesting. It was observed early on that adding protein to carbohydrate would lower the GI of the meal. That’s in addition to all of the other potential benefits
Simply, the question “How Many Carbohydrates Do You Need?” has no singular answer. The goals of the person, the amount and type of activity, their individual needs (e.g. insulin sensitive vs. resistant, whether or not they function well in ketosis or not), their individual goals all determine how many carbs are ideal in the diet.
Moff Tarkin a écrit:Au niveau du goût, c'est plus fort que l'avoine, mais bon, cannelle, sarrasin, et une whey vanille/chocolat/praliné ça passe super bien, ou sinon avec du Vanhouten si ta Whey est nature.
Julien13 a écrit:Au niveau de la préparation t'en as aucune c'est comme des miels pops !!
Julien13 a écrit:Au niveau de la préparation t'en as aucune c'est comme des miels pops !! Et au niveau du goût je trouve franchement ça super bon !
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