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BTD Forums  /  Eat Right 4 Your Type  /  Buckwheat is high GI??
Posted by: jksl, Saturday, May 23, 2009, 9:24pm
According to the typebase, buckwheat has a high glycemic index.  Is this a mistake?  Because everywhere else they say buckwheat is low GI...
Posted by: C_Sharp, Saturday, May 23, 2009, 11:52pm; Reply: 1
A quick search of the internet showed glycemic index values for cooked buckwheat groats ranging from 41 to 78.

I do not know if what value was used for typebase and the source of this value. I also do not know if the values was for cooked groats, buckwheat flour or something else.

If you have located a value that you feel more comfortable with, I recommend using it. Most often the value seems to be in the mid fifties.
Posted by: jksl, Sunday, May 24, 2009, 1:01am; Reply: 2
thanks again for the reply, C_sharp
Posted by: Lola, Sunday, May 24, 2009, 3:17am; Reply: 3
again, GI is also dependent of BT or GT, values differ from one to the other.

check the values in the diabetes health series book and how they vary, depending on the different variables....
Posted by: jksl, Sunday, May 24, 2009, 3:35am; Reply: 4
Well, unless it's a mistake, if typebase says it's high GI, wouldn't it be high GI for all blood types?  

I don't follow the genotype diet, so don't know anything about that.  I don't have the diabetes health series book, so i can't check with that either.
Posted by: Lola, Sunday, May 24, 2009, 3:54am; Reply: 5
and you obviously don t know your secretor status either, right?
values change according to issue, BT or GT as well as secretor type....
physiological uniqueness is complex.....
we are not all the same.
might be worth checking the book or books from your library, if you are interested.....
Posted by: jksl, Sunday, May 24, 2009, 4:11am; Reply: 6
Nope, don't know my secretor status either.  But, that shouldn't matter if typebase lists it as high GI across the board.  I'll check out the diabetes handbook, if i'm at the library next time.  But, the reason why i posted this question here is because i don't have this book and was hoping that someone who did have this book would enlighten me as to why it is listed as high GI.

Again, i'm not really interested in the GT diet.  But, if anyone does follow the GTD, please tell me if you find that the GI values are actually different for different genotypes.
Posted by: Lola, Sunday, May 24, 2009, 4:31am; Reply: 7
in fact they are....I suggest you read LRFYT, it s a great start.
Posted by: jksl, Sunday, May 24, 2009, 4:54am; Reply: 8
in fact they are what?

If GI was different for individual blood types and by their respective secretor status, then there should be 8 different listings for GI on the buckwheat page.  If that is the case, then what is the point in listing a single glycemic index value for any of the foods in typebase at all?
Posted by: Lola, Sunday, May 24, 2009, 5:45am; Reply: 9
the difference lies in the way GI is metabolized by each BT or GT, according to the issue present.....

that is also the reason Dr D has written 8 different Health library series books.....
Posted by: jksl, Sunday, May 24, 2009, 7:03am; Reply: 10
But, again, if that is the case, then what is the point in listing a single glycemic index value for any of the foods in typebase4 at all.  

And, once again, i'm only talking about the BTD here as i'm not interested in the GTD.  

If i'm not mistaken, the typebase4 is a nutrient value encyclopedia for the blood type diet only.  There is only a single glycemic index value for buckwheat on the buckwheat page.  Are we to just guess which blood type this GI value applies to?

The GI is not metabolized, btw...
Posted by: Andrea AWsec, Sunday, May 24, 2009, 12:37pm; Reply: 11
O's can have other grains that would be better choices millet and quinoa are two I can think of.

Have you had either of these??

What do you want to do with the buckwheat?I know you want to eat it but can you sub in something else?
Posted by: Lola, Sunday, May 24, 2009, 6:08pm; Reply: 12
the most important consideration is what a food item does to blood sugar levels since this then impacts insulin....so depending on BT or GT, as well as secretor status and personal health issues.....

I for one started off following BTD, without the secretor status considerations.....then migrated to LRFYT, and applied my LDN status.....plus following certain health series books recommendations according to my issues .....now GTD....

this journey has certainly been educational, and have added, subtracted, then added again, then totally eliminated certain
staple foods, all for the sake of wellness.

now with the swami recommendations, there has been yet more tweaking......this journey of self discovery has been fun and I am still open to new more advanced tweaking if need be.
Posted by: jksl, Sunday, May 24, 2009, 7:52pm; Reply: 13
Quoted from Andrea AWsec
O's can have other grains that would be better choices millet and quinoa are two I can think of.

Have you had either of these??

What do you want to do with the buckwheat?I know you want to eat it but can you sub in something else?


Not a fan of quinoa, as i can see them in my stool  :X

I don't like millet either.

I eat 100% buckwheat noodles from Eden Foods fairly often (maybe twice a week).  They are served cold.
Posted by: C_Sharp, Sunday, May 24, 2009, 9:25pm; Reply: 14
Quoted from jksl

I eat 100% buckwheat noodles from Eden Foods fairly often


I did not realize we were talking about the noodles instead of the groats.

The glycemic index of buckwheat noodles is about 10 points more than cooked buckwheat groats. That means the glycemic index of your noodles would be around 62 +/- 25 points or so depending on who did the testing and what they compared the noodles against.
Posted by: Jenny, Sunday, May 24, 2009, 9:43pm; Reply: 15
Quoted from jksl
Well, unless it's a mistake, if typebase says it's high GI, wouldn't it be high GI for all blood types?  

I don't follow the genotype diet, so don't know anything about that.  I don't have the diabetes health series book, so i can't check with that either.



jksl, I've had a diabetes thread earlier on somewhere, and we discussed GI a bit. Dr P. came into the discussion and said words to the effect that there is far more to diabetes control than simple GI measurements. In the Diabetes book which I have been following for 6 months buckwheat is listed differently for different blood types. If you are seriously dealing with Diabetes I would suggest that you purchase the book, as there are surprising differences from other appropriate diets such as BTD and GTD for your bloodtype. Buckwheat is listed as "Neutral, allowed infrequently" for O type, whereas for A type it is Beneficial.
Posted by: jksl, Sunday, May 24, 2009, 10:02pm; Reply: 16
Quoted from Jenny



jksl, I've had a diabetes thread earlier on somewhere, and we discussed GI a bit. Dr P. came into the discussion and said words to the effect that there is far more to diabetes control than simple GI measurements. In the Diabetes book which I have been following for 6 months buckwheat is listed differently for different blood types. If you are seriously dealing with Diabetes I would suggest that you purchase the book, as there are surprising differences from other appropriate diets such as BTD and GTD for your bloodtype. Buckwheat is listed as "Neutral, allowed infrequently" for O type, whereas for A type it is Beneficial.


I understand that there is more to diabetes control than GI measurements.  However, i just wanted to know the reasoning behind listing buckwheat as high GI whereas most others i've seen list it as low GI.  I already know that buckwheat is listed as neutral for O type secretors.  That's not really what i'm looking for (thanks though).  Because, according to Lola, it's the glycemic index value itself that is different for all blood types.  Since you have the diabetes handbook, can you actually find anything in there that states that the GI itself is different for different blood types?

@C_sharp, thanks but where are you getting these values from?

Posted by: C_Sharp, Sunday, May 24, 2009, 11:18pm; Reply: 17
Quoted from jksl
where are you getting these values from?


I am just searching the internet using google, and looking at the first fifty results or so.

There is little consistency in values reported for any food's glycemic index.

Different people get different results for measurements.

It is not even agreed upon what the standard is that one is indexing to, which one reason why the values vary substantially.

The glycemic index just sort of gives one a relative rank.

Buckwheat noodles are about the same as honey. More than green beans and less than parships.

Compared to other spaghetti type noodles buckwheat noodle are  probably more than wheat but less than rice.

Normally, glycemic index measurements for foods specific to a blood type are not available.  

I do not have the diabetes book and thus cannot speak to what is in that book.

In general what I have read from Dr. Dadamo is that Glycemic index is that one should not consider glycemic value alone. This is because it is important to account for other factors that influence how different blood types metabolize foods.

Blood type A particularly needs to consider their own distinctive metabolism issues rather than rely on glycemic index values.




If you are measuring your own blood sugar levels you should be able to see the affect of buckwheat noodles on your blood sugar levels.

If you are not measuring blood sugar levels you will have to go by how they make you feel.

Posted by: Andrea AWsec, Monday, May 25, 2009, 1:26am; Reply: 18
Aw.. don't like millet how do you make it? have you ever had ghee on it :)? Quinoa is a grain you can see it in your stool? do you soak it first?  Are you eating the noodles with meat of some sort?
Posted by: Jenny, Monday, May 25, 2009, 2:42am; Reply: 19
jksl...............
I'm not sure that I can exactly answer your question to me above, but I will quote from page 70 of the Diabetes book, and you may get your answer there.

"The glycemic index measures the amount of carbohydrates in foods. However, it is not how much carbohydrate,o but what kind of carbohydrate, that makes the difference. The glycemic index is only one aspect of food analysis. The Blood Type Diet goes beyond the general observation of a food's effect on blood sugar levels, evaluating the kinds of sugars present, any lectin activity, the relative amount of beneficial sugstances, and other blood tye-mediated issues."   etc etc . (Therefore each blood type will have its separate diabetes control food lists)

Moderators................ I don't know if you would like to, but there are several threads that cover this kind of question and information about diabetes that you may consider combining into one thread for easier access.

eg the one on the Genotype Forum entitled "Diabetes control"

Posted by: jksl, Monday, May 25, 2009, 2:59am; Reply: 20
Quoted from C_sharp
Normally, glycemic index measurements for foods specific to a blood type are not available.


That's what i figured.  thanks

Quoted from Andrea AWsec
  Aw.. don't like millet how do you make it? have you ever had ghee on it ? Quinoa is a grain you can see it in your stool? do you soak it first?  Are you eating the noodles with meat of some sort?


I made millet like rice.  Never had ghee on it and don't plan on it.  Yes, i soaked quinoa first.  thoroughly soaked.  I ALWAYS combine my carbs with fats and protein.  

Quoted from Jenny
I'm not sure that I can exactly answer your question to me above, but I will quote from page 70 of the Diabetes book, and you may get your answer there.


Yes, once again, i already understand that there is much more to food analysis than the GI.  What i simply wanted to know was whether or not GI values were actually different for different blood types.  This is simply a yes or no question.  There's nothing about this in the diabetes handbook is there?  
Posted by: Lola, Monday, May 25, 2009, 4:31am; Reply: 21
I believe we answered your question....
Quoted Text
whether or not GI values were actually different for different blood types.  This is simply a yes or no question.


yes!!
Quoted Text
the most important consideration is what a food item does to blood sugar levels since this then impacts insulin....so depending on BT or GT, as well as secretor status and personal health issues.....
Posted by: Jenny, Monday, May 25, 2009, 5:58am; Reply: 22
Quoted from jksl



Yes, once again, i already understand that there is much more to food analysis than the GI.  What i simply wanted to know was whether or not GI values were actually different for different blood types.  This is simply a yes or no question.  There's nothing about this in the diabetes handbook is there?  


As far as I can see the GI values as such are not spelled out in the Diabetes book.

Posted by: jksl, Monday, May 25, 2009, 8:40pm; Reply: 23
Lola, you gave a non-answer.  

This -
"the most important consideration is what a food item does to blood sugar levels since this then impacts insulin....so depending on BT or GT, as well as secretor status and personal health issues....."

is NOT an answer to this -
"whether or not GI values were actually different for different blood types"

@Jenny, thank you very much.  That's all i needed to know.  I'll be checking out the diabetes handbook anyway, sometime in the future.
Posted by: Lola, Monday, May 25, 2009, 9:50pm; Reply: 24
if any help. read my first posts......otherwise, sorry! :-/
Posted by: Vicki, Tuesday, May 26, 2009, 3:58am; Reply: 25
I"m wondering how you are reacting to having buckwheat noodles twice a week.  There are no specific foods that one is required to eat.  

The World's Healthiest Foods website, whfoods.com, does not take any consideration for blood type customization but here are many interesting tidbits about buckwheat:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11
Posted by: Lloyd, Tuesday, May 26, 2009, 12:29pm; Reply: 26
Quoted from jksl
Lola, you gave a non-answer.  

This -
"the most important consideration is what a food item does to blood sugar levels since this then impacts insulin....so depending on BT or GT, as well as secretor status and personal health issues....."

is NOT an answer to this -
"whether or not GI values were actually different for different blood types"

@Jenny, thank you very much.  That's all i needed to know.  I'll be checking out the diabetes handbook anyway, sometime in the future.


The GI remains the same whatever your blood type. It is a scientific, repeatable measure. Even though it does not seem that way! Different methods and different batches will lead to slightly different numbers. The methodology is repeatable though.

What Lola is saying is that the different blood types/indiduals react differently to a specific GI level or a specific food.

Also, the combinations of food you eat affect the total GI of the meal. Eating the buckwheat with liberal amounts of ghee would have a lower overall GI than the buckwheat alone.
Posted by: jksl, Tuesday, May 26, 2009, 1:44pm; Reply: 27
Quoted from Lloyd
The GI remains the same whatever your blood type. It is a scientific, repeatable measure.


That's what i thought (or knew all along).  Thanks for the answer.

Quoted from Lloyd
What Lola is saying is that the different blood types/indiduals react differently to a specific GI level or a specific food.


Maybe that's what she meant, but that's not what she said (initially, at least).  In any case, it was pretty much irrelevant to what i originally asked.

Quoted from Lloyd
the combinations of food you eat affect the total GI of the meal. Eating the buckwheat with liberal amounts of ghee would have a lower overall GI than the buckwheat alone.


I might try it with ghee next time, but i usually pour 1.5 tsp of toasted sesame oil on the noodles and sprinkle a little bit of red chili peppers on it.  I only prepare half a fist size of noodles for a serving and i'll always have some salad and some kind of meat with the noodles.
Posted by: jksl, Tuesday, May 26, 2009, 1:46pm; Reply: 28
Quoted from Vicki
I"m wondering how you are reacting to having buckwheat noodles twice a week.  There are no specific foods that one is required to eat.  

The World's Healthiest Foods website, whfoods.com, does not take any consideration for blood type customization but here are many interesting tidbits about buckwheat:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=11


I'm doing absolutely fine with them.  I'd have them more often, but these 100% buckwheat noodles are pretty expensive.  They're like 8 dollars for a small package.
Posted by: Lola, Tuesday, May 26, 2009, 2:11pm; Reply: 29
thanks Allan for giving 'relevance' and 'significance' to my 'non answers'!! :K)
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