Hi,

Still quite dense about Montignac but trying to learn....

I have always used the orange colored lentils, does anyone know how they would count on this plan. I know they are high fibre, and to me they taste nicer than the green. I usually put them in soup so they might be what he calls overcooked which apparently raises the gylcemic index on them. They kind of disintegrate into the soup.....

Here I go - talking to myself again -

I found the answer in my new book "The New Glucose Revolution"

result - a mean of 5 studies- for boiled red lentils

GI value - 26 and a Glucose Load per serving of 5

I really like that mean value, probably is a much more accurate measurement if we don't have the exact brand info. Great book thanks Spang for recommending it. How long before we get the pocket size versions of GL Counters I wonder???

Ah ha! You got to it before I did

red lentils with GI of 26 and GL of 5 is GREAT!

After looking at those lists in that book, you really get an idea of who widely the GI and GL can vary from the same type of food, with different people.

It brought home to me that there this is not a precise science as far as "what is the GI for what food?" and it shows that every person has a unique response to each food.

I'm glad you like the book, I'm still making my way through it as well

Spang