Kiwi Posted April 27, 2008 Report Share Posted April 27, 2008 I always thought Kumera had a low GI rating - but I was recently surprised to read that it is pretty high - 77/88 in GI and even the GL is pretty high - 20'ish. I thought it was just like (or the same as) the sweet potato Overseas - which has a low GI rating etc - and is actively promoted in BB'ing mags as a good carb food.Can we get the sweet potato version they have O/s e.g Australia here in NZ? Quote Link to comment Share on other sites More sharing options...
samoan_muscle Posted April 27, 2008 Report Share Posted April 27, 2008 I always thought Kumera had a low GI rating - but I was recently surprised to read that it is pretty high - 77/88 in GI and even the GL is pretty high - 20'ish. I thought it was just like (or the same as) the sweet potato Overseas - which has a low GI rating etc - and is actively promoted in BB'ing mags as a good carb food.Can we get the sweet potato version they have O/s e.g Australia here in NZ?I thought kumara and sweet potato were both the same....here and overseas. Kumara being the maori word for it. GI rating of kumara varies depending on who you talk to... Quote Link to comment Share on other sites More sharing options...
Kiwi Posted April 27, 2008 Author Report Share Posted April 27, 2008 I thought the same too ...but it doesn't seem to be.Click here for the ratingshttp://www.glycemicindex.com/Go to the GI database section then type in 'sweet potato' into the search key.I also found other articles (published in scientific journals) which gave the same ratings as the above. Quote Link to comment Share on other sites More sharing options...
Pseudonym Posted April 27, 2008 Report Share Posted April 27, 2008 Ahah! This is one of my pet hates, Kiwi.Kumara is prescribed as the diet carb of choice by so many trainers and experts, and yet there's absolutely no reason for it. Anyone telling you that kumara has a lower GI than potato simply hasn't done their research (kumara = 78, Nardine potato = 70). The trainers you trust to know their stuff are simply regurgitating unverified gossip.In fact, when I pointed this out to a trainer who supposedly specialised in nutrition, I was brushed off, and patronisingly told there was more to GI than just the glycemic index itself... what really mattered was the glycemic load. Errr, pardon?! The glycemic load is based on how many carbs are in a serving - and the carbs-per-serve of both kumara and potato are virtually identical.When I posted a photo of our kumara on a US bodybuilding forum, the general response was, "What the hell's that ugly-looking thing?!" It seems (and I'm less certain of this, so correct me if I'm wrong) that the US sweet potato is more like our yams. Quote Link to comment Share on other sites More sharing options...
Kiwi Posted April 28, 2008 Author Report Share Posted April 28, 2008 Well yams are definitely heaps better on the GI stakes anyway - around 25- 35. So you're on the ball there. Quote Link to comment Share on other sites More sharing options...
ScottHenry Posted April 28, 2008 Report Share Posted April 28, 2008 Lets be honest yams are disgusting Quote Link to comment Share on other sites More sharing options...
Nato Posted April 28, 2008 Report Share Posted April 28, 2008 Well i just learnt something!!!! I was told by my EX ( nutritionist ) that kumera was the shit!!!!! Guess i will stick to good old oats :nod: Quote Link to comment Share on other sites More sharing options...
IronGame Posted April 28, 2008 Report Share Posted April 28, 2008 A pet hate of mine to, better off with potato but raw stone cut oatmeal and yams are the best choice. Quote Link to comment Share on other sites More sharing options...
craig.j Posted April 28, 2008 Report Share Posted April 28, 2008 good spotting, i also had no clue about this :oops: although there is sooo much discrepancy between the same thing when it comes to glycemic index. just look at roled oates 42 - 75. Quote Link to comment Share on other sites More sharing options...
biggurl27 Posted April 28, 2008 Report Share Posted April 28, 2008 Arh stink I like kumera! That sucks arse! Quote Link to comment Share on other sites More sharing options...
fudoc5 Posted April 28, 2008 Report Share Posted April 28, 2008 good spotting, i also had no clue about this :oops: although there is sooo much discrepancy between the same thing when it comes to glycemic index. just look at roled oates 42 - 75.isn't it like 43 uncooked and 55 cooked or somehing like that :shock: :shock: :shock: Quote Link to comment Share on other sites More sharing options...
craig.j Posted April 28, 2008 Report Share Posted April 28, 2008 good spotting, i also had no clue about this :oops: although there is sooo much discrepancy between the same thing when it comes to glycemic index. just look at roled oates 42 - 75.isn't it like 43 uncooked and 55 cooked or somehing like that :shock: :shock: :shock:i just had a quick look on http://www.glycemicindex.com and just grabed the highest and lowest GI's for oats (raw porridge)although if you click on them it shows how the test was done. some were on normal subjects and some on type 2 diabetics. obviously there is going to be a difference on blood glucose levels.. its like comparing apples to oranges :pfft: Quote Link to comment Share on other sites More sharing options...
Pseudonym Posted April 28, 2008 Report Share Posted April 28, 2008 Arh stink I like kumera! That sucks arse!I don't take it to mean you can't have kumara.. just be aware it's no better than potato. Besides, you can lower the GI by combining it with fat. I'm not sure how effective that is in practice, but the theory's sound. Throw in some avocado and bacon and call it a salad. =P~ Also, look what I just found in the GI website's FAQ. Pasta's back on the menu!Why does pasta have a low GI?Pasta has a low GI because of the physical entrapment of ungelatinised starch granules in a sponge-like network of protein (gluten) molecules in the pasta dough. Pasta is unique in this regard. As a result, pastas of any shape and size have a fairly low GI (30 to 60). Asian noodles such as hokkein, udon and rice vermicelli also have low to intermediate GI values. Pasta should be cooked al dente ('firm to the bite'). And this is the best way to eat pasta - it's not meant to be soft. It should be slightly firm and offer some resistance when you are chewing it. Overcooking boosts the GI. Although most manufacturers specify a cooking time on the packet, don't take their word for it. Start testing about 2-3 minutes before the indicated cooking time is up. But watch that glucose load. While al dente pasta is a low GI choice, eating too much will have a marked effect on your blood glucose. Quote Link to comment Share on other sites More sharing options...
biggurl27 Posted April 28, 2008 Report Share Posted April 28, 2008 I'm still going to eat kumera :grin: Quote Link to comment Share on other sites More sharing options...
2guns Posted April 28, 2008 Report Share Posted April 28, 2008 hmm interesteing Quote Link to comment Share on other sites More sharing options...
mr natural Posted April 29, 2008 Report Share Posted April 29, 2008 oh thank god for that,i have always hated kumera! now i won't feel guilty next time i sink my teeth into a big fat spud.So much better:)it's amazing how many people have always preached about kumera's being a good low GI carb.glad to know they were wrong. Quote Link to comment Share on other sites More sharing options...
Laver Posted April 30, 2008 Report Share Posted April 30, 2008 This is something I've questioned since I first heard Sweet Potato was such a great form of carbs. So its great to be getting it cleared up. Quote Link to comment Share on other sites More sharing options...
ngapuhi strong Posted April 30, 2008 Report Share Posted April 30, 2008 a big mo fo at my gym swears by taro, how do they compare to kumara and potato?? Quote Link to comment Share on other sites More sharing options...
Pseudonym Posted April 30, 2008 Report Share Posted April 30, 2008 *shudders*I tried cooking taro when I was dieting, and desperate for alternative clean carb sources. Never again. I don't understand how something can be slimy and dry at the same time, but my taro managed it. Quote Link to comment Share on other sites More sharing options...
Kiwi Posted April 30, 2008 Author Report Share Posted April 30, 2008 Potato seems to vary depending on type but nardine is 70 (+/-17)Taro - GI=56 +/- 12I think that means GI is 56 (boiled) but could be more or less depending on the product etc. So Taro is lower.Also - in case it is of interest:Breadfruit = 68 Green Banana (boiled) is 38 +/- 10 Quote Link to comment Share on other sites More sharing options...
BANNER Posted May 11, 2008 Report Share Posted May 11, 2008 THANKS, learnt sumfin new. Mite have to have a lil chat to my know-it-all nutritionist 2moro i think! :evil: :evil: Quote Link to comment Share on other sites More sharing options...
Matrix Posted May 11, 2008 Report Share Posted May 11, 2008 The relatively high G.I of NZ Kumeras is correct, however on several nutrition sites that I have read, Kumera from different parts of the world (some parts of Asia and the Islands) can be much lower (around the mid 50,s).The only problem is finding foreign Kumera in the big supermarkets as most are labelled "NZ Golden or Red Kumera". Perhaps looking in Pacific/Asian Fruit shops for the imported versions may be the answer? Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.