cooking

January 20, 2020

9 Factors that Determine the Glycaemic Response to Carbohydrates – #3

Certain food contains starches that have a much slower and lower glycaemic response before they are cooked. The reason is because their raw form is not that readily digested. | Sesetengah makanan mengandungi kanji yang mempunyai kadar tindak balas glisemik yang lebih perlahan dan rendah sebelum dimasak. Sebabnya adalah kerana dalam bentuk mentah ianya tidak mudah dicerna. | 某些食物在烹煮前所含有的淀粉具有较慢且较低的血糖反应。原因是因为它们的自然原形不易消化。
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