Hey guys. I know one can roughly estimate, at least relatively, what the GI of a carb source will be based on its protein, fat, and fiber content. My question is, are there bases for doing the same with II? My hunch is no, given that e.g. red meat has a high II, but I figured it’s worth asking.
We’re running the long awaited “Carbohydrate Roundtable” this Friday. I think Berardi, Lowery and the gang will tackle this question to some extent. Stay tuned.