Reply To: Low FP Ingredients

In general, I think you’re right. 90 % amylopectin assumes 10% amylose which should have a higher GI (perhaps 85-90?) than lower GI corn starches and flours with more typical ratio of 75% amylopectin / 25% amylose. As for the rats developing insulin-resistance, I wouldn’t read too much into it without knowing more about the type or rats (were they using a diabetic mouse model, etc.) and how much starch was fed to them. High blood sugar is driven by a combination of the GI and the total amount given.