The effect of cooking upon the blood glucose response to ingested carrots and potatoes.

Abstract

Ten insulin-dependent diabetic subjects were given the following tests in randomized order: 50 g glucose dissolved in water, 250 g raw and cooked potato (equal to 50 g carbohydrate), 270 g raw and cooked carrot (equal to 25 g carbohydrate), and 4 h of fasting. Blood glucose was measured for 4 h following the tests. The postprandial blood glucose responses… (More)

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Cite this paper

@article{Vaaler1984TheEO, title={The effect of cooking upon the blood glucose response to ingested carrots and potatoes.}, author={Stein Vaaler and Kevin Hanssen and Oystein Aagenaes}, journal={Diabetes care}, year={1984}, volume={7 3}, pages={221-3} }