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    Glycemic Index and Glycemic Load: Crackers


    Posted by .(JavaScript must be enabled to view this email address)
    Friday, August 20, 2004 2:10 am Email this article
    Below is a table with the glycemic index and glycemic loads of crackers.

    High glycemic index foods increase calorie intake by 50 to 80 percent when compared to medium- and low-glycemic index foods according to one study.

    Low glycemic index foods reduce calorie intake and are associated with lower body weights.

    Some researchers believe that low-carbohydrate diets work because they are low glycemic index and low glycemic load foods.

    Glycemic index is how quickly a given amount of food raises blood sugar levels relative to pure glucose (blood sugar).

    Glycemic load is a ranking of how much a standard serving of food raises your blood sugar. Glycemic load is calculated by multiplying the amount of carbohydrate in a food by the glycemic index and dividing by 100. Glycemic load of a food is a better tool than the glycemic index value of a food when evaluating the foods you eat.

    A more complete description of glycemic index and glycemic load can be found here.

         

    Glycemic Index and Glycemic Load of Crackers

     
    CRACKERS
    Glycemic
      Index
    Glycemic
        Load
       
    Serving
      size
    Available
      carbohydrate
     
    (Glucose = 100)
    (per serving)
    grams
    grams per serving
        349 Breton wheat crackers (Dare Foods Ltd, Kitchener, Canada)
       67
    10
     25
    14
        350 Corn Thins, puffed corn cakes, gluten-free (Real Foods, St Peters, Australia)
     87 ± 10
    18
     25
    20
        351 Cream Cracker (LU Triumfo, Brazil)
     65 ± 11
    11
     25
    17
        352 High-calcium cracker (Danone, Malaysia)
     52 ± 8
    9
     25
    17
        353 Jatz, plain salted craker biscuits (Arnotts, Australia)
     55 ± 5
    10
     25
    17
        354 Puffed Crispbread (Westons, Australia)
     81 ± 9
    15
     25
    19
        355 Puffed rice cakes
            Puffed rice cakes, white (Rice Growers Co-op, Australia)
     82 ± 11
    17
     25
    21
            Rice cakes, Calrose rice (low-amylose) (Rice Growers Co-op, Australia)
     91 ± 7
    19
     25
    21
            Rice cakes, Doongara rice (high-amylose) (Rice Growers Co-op, Australia)
     61 ± 5
    13
     25
    21
            Average of 3 studies
     78 ± 9
    17
     25
    21
        356 Rye crispbread
            Rye crispbread (Canada)
       63
    10
     25
    16
            Ryvita (Canada)
     69 ± 10
    11
     25
    16
            High-fiber rye crispbread (Ryvita Company Ltd, Poole, Dorset, UK)
       59
    9
     25
    15
            Rye crispbread (Ryvita Company Ltd, UK)
       63
    11
     25
    18
            Average of 4 studies
     64 ± 2
    11
     25
    16
        357 Kavli Norwegian Crispbread (Players Biscuits, Sydney, Australia)
     71 ± 7
    12
     25
    16
        358 Sao, plain square crackers (Arnotts, Australia)
     70 ± 9
    12
     25
    17
        359 Stoned Wheat Thins (Christie Brown and Co, Canada)
       67
    12
     25
    17
        360 Water cracker
            Water cracker (Canada)
     63 ± 9
    11
     25
    18
            Water cracker (Arnotts, Australia)
     78 ± 11
    14
     25
    18
            Average of 2 studies
     71 ± 8
    13
     25
    18
        361 Premium Soda Crackers (Christie Brown and Co, Canada)
       74
    12
     25
    17
        362 Vita-wheat, original, crispbread (Arnott’s Australia)
     55 ± 4
    10
     25
    19

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