3 ms·
I looked at the list, and now I'm more confused. Can you explain how ground pork can go from the bottom of the list to the top just by breading it? (0 to 95). H
by tomsaffell 16y ago
I looked at the list, and now I'm more confused. Can you explain how ground pork can go from the bottom of the list to the top just by breading it? (0 to 95). How does adding <10% bread (by weight) do that?
Pork, ground or patty, cooked 0.0
Pork, ground or patty, breaded, cooked 95.0
- carbocation 16y agoGreat question. I can't say for sure. I can try to back-of-the-envelope it, though. Normal glucose is below 100mg/dL, and you have 5L of blood. This means you only have ~5g of glucose in your blood at any given time, so a very small amount of glucose absorbed as a bolus could conceivably have a strong effect. This is/should be fairly tightly regulated by insulin, so I can't say for sure that this isn't simply a lab error, but it does seem plausible.
- illumin8 16y agoEasy. The breading is made from mostly bleached flour, which has a very high GI. The pork alone has almost no carbs so therefore, 0 GI.
- herf 16y agoI think the "imputed values" are not measured (i.e. filler). It is just showing "without carbs" or "breading". There are probably better sources for this data.