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MALTITOL

Explicaes do nutricionista Flvio Terra postado no grupo UNIO ATKINS BRASIL, do yahoo.

Fonte: http://br.groups.yahoo.com/group/uniaoatkinsbrasil/message/33572

Thereza e grupo

A Thereza pediu minha opinio sobre uma artigo que parece est sendo discutido nos grupos do facebook,principalmente sobre o Matitol.

Li o texto e tenho algumas consideraes a serem feitas.

Quem escreveu o texto por princpio contra e qualquer produto no natural, no texto no fala muito bem daestvia, o que indica que alm que contra que se adoce qualquer alimento, mesmo com adoantes naturais.

O texto contm alguns erros, vou focar na tabela e somente no que diz respeito ao ndice Glicmico.

Mas antes preciso explicar um pouco melhor o que o IG

O IG mede o quo rpido uma poro pr definida, normalmente 50 g, de um alimento aps ser ingerido setransforma em glicose sangunea comparado com um padro, padro esse cujo valor de IG 100 o po branco.

E ter ndice 100 no significa que 100% de uma poro do po branco, que o padro, ser transformado emglicose sangunea, significa apenas que o tempo que todo ele demora para ser transformado em glicosesangunea, cerca de + ou - de 1 hora, e para calcular o IG de outros alimentos feita uma comparao do tempoque esse alimento demorou para ser ingerido com o padro, na verdade, tanto o ndice padro quanto os outrosso calculados atravs de grficos como o abaixo, ou anexo.

Podemos perceber que o IG no tem nada a ver com a doura do alimento, at por que a doura uma sensaorelativa e pode variar de pessoa para pessoa, assim quando o texto afirma "O maltitol tem 75 do impactoglicmico do acar, mas tem apenas 75% da doura do acar, ou seja, so elas por elas ." ele est fazendouma afirmao errnea, j que o sabor de um alimento no tem nada a ver com o seu IG, lembre-se que o po branco no doce.

Ou seja a outra afirmao do texto: "o chocolate com 100g de maltitol equivale, em termos do efeito na glicoseno sangue, a 75g do chocolate com aca r" tambm no corresponde a realidade, j que a transformao dequalquer alimento em glicose sangunea nada tem a ver com a sua doura.

O que ele teria que fazer seria comparar o IG do acar com o IG do Maltitol e no o seu grau de doura.

Outro ponto a ser levado em considerao que normalmente a digesto dos poliis lenta o suficiente paracausar diarreia e gases, por isso a recomendao de se usar pequenas quantidades por dia, como ele mesmoafirma no texto.

http://br.groups.yahoo.com/group/uniaoatkinsbrasil/message/33572http://br.groups.yahoo.com/group/uniaoatkinsbrasil/message/33572http://br.groups.yahoo.com/group/uniaoatkinsbrasil/message/33572

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under the curve (AUC) is calculated to reflect the total rise in blood glucose levels after eating the test food. The GI rating (%) is calculated by dividing the AUC for the test food bythe AUC for the reference food (same amount of glucose) and multiplying by 100 (seeFigure 1). The use of a standard food is essential for reducing the confounding influence of differences in the physical characteristics of the subjects. The average of the GI ratingsfrom all ten subjects is published as the GI of that food.

The GI of foods has important implications for the food industry. Some foods on the Australian market already show their GI rating on the nutrition information panel. Termssuch as complex carbohydrates and sugars, which commonly appear on food labels, arenow recognised as having little nutritional or physiological significance. The WHO/FAOrecommend that these terms be removed and replaced with the total carbohydrate contentof the food and its GI value. However, the GI rating of a food must be testedphysiologically and only a few centres around the world currently provide a legitimatetesting service. The Human Nutrition Unit at the University of Sydney has been at theforefront of glycemic index research for over two decades and has tested hundreds of foods as an integral part of its program. Jennie Brand Miller is the senior author of

International Tables of Glycemic Index published by the American Journal of ClinicalNutrition in 1995 and 2002.

Glycemic Index Books

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Jennie Brand-Miller is one of the world's leading authorities on theglycemic index. She and her co-authors have published a number of practical books onhow choosing low GI carbohydrates - the ones that produce smaller fluctuations in your blood glucose and insulin levels - is one of the secrets to long-term health, reducing your risk of diabetes and heart disease. It is also one of the keys to sustainable weight loss.Their books, which appeal to both consumers and health professionals, include TheDiabetes and Pre-diabetes Handbook, The New Glucose Revolution, The Low GI Diet,Low GI Eating Made Easy, The Shopper's Guide to GI Values, The Low GI Guide to Your Heart and Metabolic Syndrome, The Low GI Guide to Managing PCOS and the fullyillustrated in colour Low GI Diet Cookbook and Low GI Vegetarian Cookbook. The successof these books along with this website and database have generated an increaseddemand for GI testing by SUGiRS - Sydney University's commercial testing laboratory withan enviable reputation for quality, speed and flexibility.

Glycemic Index Symbol Program

The GI Symbol Program was launched in Australia in 2002 to help consumers identify theGI of foods. Foods that carry the symbol are guaranteed to have been properly tested byan accredited laboratory.

In the near future, many more foods are likely to carry the GI on their nutritionpanel. The services of a professional GI testing service such as SUGiRS will therefore

allow food companies to take advantage of GI marketing opportunities.

http://www.gisymbol.com.au/http://www.gisymbol.com.au/