Tagged: meal combinations FP
- WaltzParticipantJune 2, 2016 at 2:42 amPost count: 1
I’ve been inspecting the fast tract diet and the idea of fermenting potential (FP). The application has some foods that are prepared in different ways and end up having different FPs. For example, sweeet potato has 3 FP when its baked, 7 FP boiled, 5 fried and 4 roasted. Same serving size, same amount of carbs and fiber. The foods with the highest FP have the lowest Glycemic Index (GI) and the foods with the lowest FP have the highest GI.
I understand that cooking can break down and gelatizine starches. Consequently, All of these FPs are likely lower than with raw sweet potato.
Another example is yam. With the same serving size boiled yam has 8 FP, roasted 7, and surprisingly steamed has 11.
Could this mean that baking is the most efficient way to predigest starches and boiling the worst? It could be that since boiling only increases the temperature to 100 C, while when roasting and baking it could be much higher, and as a result starch wouldn’t break apart as efficiently because of the low temperature. Of course when you heat your starches to a high temperature you end up with Maillard reaction, which is not good either.
Also, since the FP is closely related to the glycemic index of the food, wouldn’t combining foods in a way that lowers glycemic index of the meal increase the FP? For example, if you have 76 g of sweet potato with FP of 4 and GI of 82, and then you add a tablespoon of fat to it or some meat. This WILL lower the GI so shouldn’t the FP increase? Or wouldn’t simply adding some fiber in the form of leafy greens do the same? Then a combination of two low FP foods could result in a high FP meal.
Thank you. Any studies, facts, educated guesses?
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