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The digestibility of the carbs in sweet potatoes is highly dependent on the way they're cooked. Boiling them leads to a fairly low glycemic index and glycemic l
by jobu 10y ago
The digestibility of the carbs in sweet potatoes is highly dependent on the way they're cooked. Boiling them leads to a fairly low glycemic index and glycemic load, whereas baking them essentially turns them into candy: http://www.livestrong.com/article/295025-the-glycemic-index-for-sweet-potatoes/ http://www.livestrong.com/article/295025-the-glycemic-index-...
- rotwoof 10y agoIt is also possible to reduce the glycemic index of food by ingesting acetic acid (apple vinegar). See: http://www.jbc.org/content/135/1/157.full.pdf http://www.jbc.org/content/135/1/157.full.pdf TL;DR Apple cider vinegar will decrease the glycemic index of food by interfering with carbohydrate digestion.
- cbr 10y agoAcetic acid is vinegar, not apple cider vinegar in particular.