Would it be possible for someone to figure out the Gylcemic Index for these cookies?

M

marilynfl

Moderator
Oatmeal cookies (30)

8 oz light brown sugar (~1 C)

6.7 oz Crisco (~1 C)

5 oz egg whites (1/2 C)

3 oz light corn syrup (1/4 C)

1 oz powdered non-fat milk (1/4 C)

4 oz WW flour (~1 C)

4 oz oat bran (1 C)

3 oz all-purpose flour (3/4 C)

1/2 tsp baking soda

1/2 tsp salt

7 oz old-fashioned rolled oats (~2 C)

A friend who has lost over 50 pounds is craving oatmeal cookies, but he's watching his GI so here was his request:

Low GI/Low Fat/Cinnamon & Nutmeg/Chewy Oatmeal cookies.

I'd like to start with the Wegman's clone, but since he's concerned about fat, I cut out the walnuts, raisins (extra sugar) and lecithin (extra fat). Will probably try to cut out the corn syrup too, as I think it was just in there to keep the cookies moist.

I know you can find the GI for specific foods, but haven't a clue if you can use that for a "combined food" recipe.

Thanks...

 
Sure, I'll give it a try, Marilyn. Give me a little while, though. That's the problem with the GI

index - it doesn't really account for "combined" food. But with the wheat, oats, and added bran, it can't be toooo bad, I don't think.

I'll post back here shortly. I love a challenge.

 
Thanks sweetie! This is very kind of you. Also...

any recommendation on swapping out the brown sugar with a brown-sugar Splenda mix?

And what about the Crisco? Is there a lower GI substitute...or since it's fat, it's fat.

 
I was going to suggest Sugar Twin - or even Splenda itself... as long as you (long and kinda boring)

have "some" sugar, they say the cookies will brown so they don't look pale and underdone.

The Crisco doesn't contribute any carbs, so it won't raise your blood glucose at all... in fact, while it's an unhealthy way to do it, it actually slows DOWN the uptake of the sugar of whatever you eat.

About the GI of the cookies you want to make: I played around with the numbers and then it occured to me that you really can't predict the GI of a food that has more than one ingredient.

It's got to do with the glycemic load of each ingredient, and I'm not sure how they figure that... I thought I was on the right track when I was figuring the GI of each ingredient times the ratio of how much of that ingredient is in the total recipe of the cookie, but I'd hate to tell you something wrong.

So I'm sure if I was more familiar with it, and had a lab ;o), we could figure it out. According to the GI tables, I'd figure that the oatmeal cookies would have a GI of somewhere between 50 and 60. And obviously if you use a sugar substitute, that would decrease it a lot.

Sorry I couldn't be more help. I linked you to one recipe you might want to try/adapt.

http://www.gidiet.com/en-ca/recipes.php?recipe=Oatmeal+Cookies

 
Thank you, Dawn! I wondered about mixing GIs and now I can just use this

recipe. I'll feel much more comfortable going with that.

Thanks also for the explanation. This concept is new to me and the more I understand it, the more logical it sounds.

(And would explain why my head wants to drop flat onto my desk after a Panera's cinnamon bagel.)

 
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