Vinegar and the Glycemic Index

Question
In "Diet & Body" you indicate that the addition of vinegar to a meal can lower the glycemic index.  Does it matter whether the vinegar is cooked?  Thank you for your generous help.

Answer
Hello Herb,

I guess you refer to the article:
http://atkinszone-advice-support.blogspot.com/2010/06/low-gi-meal-suggesting.htm...

"Among mixed meal foods, the combination of carbohydrate foods with vinegar, dairy products, and bean products significantly decreased the GI value of white rice of 20-40. The reduction of GI occurred whether the foods were taken together, before or after rice intake. GI of noodles such as udon, soba, and spaghetti showed low GI values." Nature journal, June 2003:

As you see, there's no mentioning of cooking technique, but I don't think, judging on the GI theory, that heating the _vinegar_ would radically influence the GI numbers. Cooking the rice, on the other hand, could do just that since thermic treatment of foods necessarily increase absorption of any nutrient unless the heating destroys it.

= TZ

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