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[Eugene]

Is low-gi the exclusive guide to good carbs? Or is there more to it?

For example spaghetti, paradoxically for me is very low gi. Yet intuition tells me that there are far better carb choices. Spaghetti as i understand is heavily processed, so it cannot be a complex carbohydrate. Yet it is very low gi, is there a reason for that? Can someone explain a little more? Thanks.

[Eugene]

http://www.hsph.harv...tory/index.html

This answered my question.