Food facts
Glycemic Index of Bananas: Ripeness Moves the Number
A banana's GI runs from about 42 when firm to about 51 when ripe, and the glycemic load of one medium banana stays moderate either way. What ripeness really does, and what the evidence for it is worth.
Glycemic Index of Oatmeal: Steel-Cut, Rolled, Instant, Three Different Breakfasts
Steel-cut oats average about 52, rolled porridge in the mid-50s, instant packets around 79. Processing is the whole story, and the load of a real bowl is gentler than the instant number suggests.
Glycemic Index of Pasta: Lower Than You Think, and the Plate Decides
White spaghetti tests around GI 49, lower than wholemeal bread. The published values by type, why the al dente rule is shakier than everyone claims, and the load of a real plate.
Glycemic Index of Rice: The Variety Matters More Than the Color
White rice averages a GI around 73, but basmati sits near 52 — a bigger gap than white vs brown. The published numbers by variety, what cooling does, and the load of a real bowl.
Glycemic Index of Potatoes: Preparation Beats the Potato
Boiled around 73, regular mashed 79, instant mashed 84, and refrigerated overnight down to 49. The potato's GI is mostly a story about what you did to it, with the load per real serving.
Is Garlic High FODMAP? Yes — and the Dose Still Decides
Garlic is one of the most concentrated fructan sources in the kitchen, which is why it shows up in so many IBS stories. What that actually means per clove, and the honest workarounds.
Is Onion Low FODMAP? (No — Here's the Workaround)
Onion is fructan-dense, has no useful low-FODMAP serving, and hides in stock, seasoning and 'spices' on half the labels in the shop. What to read for, and what actually replaces it.
Is Sourdough Low FODMAP? It Depends on the Flour
Long fermentation really does destroy fructans — but Monash still classes wheat and rye sourdough as high FODMAP. The flours that pass, the serving that's actually published, and why the loaf in your shop probably doesn't qualify.
How Much Protein Is in an Egg? Fewer Grams Than You Think
A large egg holds about 6 grams of protein — solid, complete, but smaller than most people assume. Where it sits in the egg, how cooking changes nothing, and what your omelette actually adds up to.
Nothing matches that yet — browse all posts instead.