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You see, there is a basic problem with calculating FP values for individual ingredients such as corn starch or wheat flour: GI values are gained from controlled experiments where volunteers actually eat or drink the food to be tested. But you don’t find many volunteers that eat plain corn starch ^_^

Whereas cornflakes seem to be a favorite food for many. It’s been tested a lot. The values of the U of Sydney database range between 75 and 95. Personally, I assume an average of the GIs of cornflakes for corn starch, so 85%.