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Re: GI of banana breadFrom: jodi (anonymous@obgyn.net)Wed, 29 May 2002 15:13:18 -0500 (CDT)
Where are you getting these numbers from??? When I make banana bread - my mother's recipe - I use: bananas (duh), sugar, flour, crisco, and eggs. (It's been a while since I made it, but I believe those are all the ingredients.) Bananas, being a fruit, are (I think) a low-mid GI food. (I'm not really a huge plain banana fan so this is actually a number I never looked at too closely) Sugar and flour are both high GI foods. (Sometimes I have experimented, using whole wheat flour or honey... sometimes I have made some pretty nice messes in the kitchen...) Crisco, being pure FAT, and eggs, being fat + protein, are low GI foods. So in your banana bread, you've got some higher GI foods, some medium GI foods, and a good amount of fat along with a little protein. I would say that fat and protein bring down the overall blood-sugar raising properties of the finished product. Were you to make low-fat banana bread, it would be a different story. So... as for why a banana has a higher GI than banana bread, there is no fat/protein to offset the carbs. If you were to butter your banana, the GI would probably drop... but as far as I know, most normal people are not in the habit of buttering their bananas... though I did once know a girl who ate hers with ketchup... I can't imagine why banana bread made without sugar would be higher GI... only thing I can think of is, maybe the comparisons are for a regular banana bread and a dietetic banana bread, which might be fat free in addition to sugar free?
At Wed, 29 May 2002, maria wrote:
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