Pasta has a glycemic index of 50 while white flour has a glycemic index of 85. What causes this massive difference? Also is glycemic index of pasta measured at Al Dente? And if so how much of a increase is expected by cooking significnatly longer then that?
In: 13
Alright, kiddo! Think of pasta like a tightly packed toy box. Even though pasta is made from flour, the type of flour used, like durum wheat, makes the pasta really packed together. This makes it harder for our tummies to unpack the toys (or break down the pasta). Because of this, pasta releases its energy slowly, which means it has a low glycemic index (GI). So, pasta is like a toy box that takes longer to unpack, and that’s a good thing for our bodies!
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