The parameters that can affect the glycemic index
The parameters that can affect the glycemic index
The glycemic index of a food is not always the same, it can vary depending on several parameters: cooking, freezing, agricultural origin, the variety of the species, its moisture and its transformation (the degree of maturation or the time period during which a particular fruit is eaten, the grinding, the reduction in flour, refining ... etc etc), considering that
spaghetti, that has a GI 55, cooked al dente and passed into cold water can get to a GI of 35.
N.B.: there will be new insights soon!