Factors that influence the GI

• The GI of a  depends primarily on the nature and proportion of carbohydrates it contains simple carbohydrates, complex carbohydrates, fiber.
• Attention: rich in starch does not necessarily low GI as was long believed. The effects of starch depend on the proportion of amylopectin and amylose. The higher the amylose content is high (grain 15 to 30%, tubers from 17 to 22%, pulses 30 to 66%) plus a low GI.
• The fibers are slow on the uptake of glucose (soluble fiber decreases the action of digestive enzymes).
• The IG also depends on the presence of other nutrients such as lipids and proteins (they tend to reduce the GI).
• Finally IG depends on various mechanical treatments undergone by the food and cooking.