Originally Posted by charliefedererer
"High GI foods have a glycemic index of more than 70. Low GI foods have a glycemic index of less than 55. Medium GI foods are in between.
Glycemic Index of Breads
inc. Muffins & Cakes
Blueberry Muffin 59
Pita Bread 57
Pumpernickel Bread 51
Rye Bread 76
Sour Dough Bread 52
Sponge Cake 46
Stone Ground Whole wheat bread 53...
I'm not sure what "stone ground" means in terms of finely ground flour. But the most comprehensive glycemic index site on the 'net I've found (http://www.mendosa.com/gilists.htm
), lists whole wheat bread with a GI of 74. I think the issue regarding breads is how finely ground the flour is, which is why oatmeal-based products have low GI numbers.
Another factor, and an important one, is how MUCH of a food you eat. A small amount of a high GI food may be ok for many people. This is expressed by the idea of "glycemic load".
Like many dietary issues, it ain't as simple as it first seems.