Acidity and Glycemic Effect (for Jennifer)
"…..The glycemic index concerns only the first 2 hours of the postprandial
period. Research has shown that differences in the glycemic index of foods
narrow as longer postprandial time frames are used to measure it10. Ripeness
of fruit, the physical form of foods (whole vs. pureed), the type of a
particular food (macaroni vs. spaghetti), processing, and preparation all
affect the glycemic index10. In addition, combinations of macronutrients and
other foods eaten at the same time as the carbohydrate also have an effect.
For example, the fat content of a meal affects the glycemic response to a
particular carbohydrate, with fat resulting in a lower glycemic index3.
Increasing *the acidity of a meal can also lower the glycemic index*10. …..
"
source: Pi-Sunyer FX. Glycemic index and disease. Am J Clin Nutr.
2002;76(suppl):290S-298S.
(This is just one of many sources)