RE: Request to the chefs on this panel :o)

New Message Reply Date view Thread view Subject view Author view Other groups

Subject: RE: Request to the chefs on this panel :o)
From: Chris Burke (cburke@fgm.com)
Date: Fri Jan 17 2003 - 10:00:41 EST 

OK, that makes more sense.

The acid in vinegar does not "lower blood sugar,"
but it can reduce the glycemic index of some foods.
It causes food to be digested more slowly (or
somehow differently).

Ms. Carper suggests adding vinegar or lemon juice
to higher-carb foods, so I'm assuming the type of
vinegar does not matter.

-- Chris

-----Original Message-----
From: owner-diabetic@Lehigh.EDU [mailto:owner-diabetic@Lehigh.EDU]On
Behalf Of Helen Mueller
Sent: Thursday, January 16, 2003 9:33 PM
To: Diabetes Discussion List
Subject: Re: Request to the chefs on this panel :o)


According to Jean Carper vinegar lowers the glycemic index/load of a carb
food;
thereby moderating the usual bg response.  Up to 30%.

Helen

New Message Reply Date view Thread view Subject view Author view Other groups

This archive was generated by hypermail 2b25 : Sat Jan 18 2003 - 23:05:08 EST