Zemljani

[ogi]

http://donmatesz.blogspot.com/2009/08/primal-potatoes-part-1.html
http://donmatesz.blogspot.com/2009/09/primal-potatoes-part-2.html
http://donmatesz.blogspot.com/2009/09/primal-potatoes-part-3.html
http://donmatesz.blogspot.com/2009/09/primal-potatoes-part-4.html

[ogi]

http://20potatoesaday.com/

[ogi]

http://care.diabetesjournals.org/content/7/3/221.full.pdf

Zaključak ove studije je da nema bitne razlike u porastu glukoze između konzumiranja sirove i kuhane mrkve...
Zanimljivo jer sve GI tablice tvrde da sirova mrkva ima nizak GI/GL a kuhana visok

[ogi]

[ogi]

http://ajcn.nutrition.org/content/85/6/1552.full

[ogi]

[ogi]

http://en.wikipedia.org/wiki/Resistant_starch

[ogi]

http://www.vasezdravlje.com/izdanje/clanak/506/0/

http://www.precisionnutrition.com/all-about-resistant-starch

[ogi]

[ogi]

http://robbwolf.com/wp/wp-content/uploads/2010/12/The-Slow-Carb-Cookbook.pdf

[ogi]

http://www.ncbi.nlm.nih.gov/pubmed/7840071

http://www.foodandnutritionresearch.net/index.php/fnr/article/view/7074/10107

[pkristo]

[ogi]

Prirodno je udio amiloze i amilopektina u škrobu različit, neka sorta kukuruza ili krumpira može imati više amiloze i niži GI, ne mora nužno biti GMO

[ogi]

http://www.diabetesselfmanagement.com/Blog/Amy-Campbell/resistant_starch_don_t_resist_its_effects/

[ogi]