In their reply to Loren Cordain of June 29, Sally Fallon and
Mary Enig state that "fats taken with carbohydrates, esp.
traditional fats such as butter..., lower the glycemic index"
(no reference cited).
I also thought this was the case, due to the role of fat in
increasing the time that the carbs are kept in the stomach.

But in his reply of Oct. 9, Prof. Cordain says "it has been well
established that by mixing fat with carbohydrate, the glycemic
response worsens" (he cites a 1988 paper by Collier et al).

If indeed the latter is correct, could someone kindly explain
why fat would cause this effect.


Stephen Meyers
Lawrence Berkeley National Laboratory
Berkeley, CA 94720 USA
E-mail: [log in to unmask]