Research
Hormonal
The rate of starch digestion (RAG vs SAG) is a better predictor of postprandial glycemic response than total starch content, with Rapidly Available Glucose (RAG) being the main determinant of blood glucose spikes.
When eating starchy foods, choose those with higher Slowly Available Glucose (SAG) and lower Rapidly Available Glucose (RAG). This means choosing whole grains, pasta, or legumes over highly processed cereals or breads, as the latter cause sharper blood sugar spikes due to rapid starch digestion.
StrongSupportsHIGH confidence
it was RAG, by virtue of its rapid digestion and absorption in the small intestine, that was the main determinant of the postprandial rise in blood glucose concentrations
Why this rating
The paper cites multiple studies showing strong correlation between RAG and GI.
Source
Carbohydrate bioavailability
Klaus Englyst et al. · British Journal Of Nutrition · 2005
DOI 10.1079/bjn20051457
narrative_reviewCited 225×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
More from this paper
- Highly processed, fiber-depleted carbohydrate foods lead to rapid digestion and absorption, which is associated with overconsumption and obesity-related diseases, whereas slow-release carbohydrates from unprocessed plant foods are beneficial to health.Good
- Non-glycaemic carbohydrates (NSP, Resistant Starch) provide health benefits through fermentation in the large intestine, producing SCFAs and reducing fecal ammonia, but their benefits are not universal and depend on specific chemical properties.Moderate
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