This article is an insight on the use of various agents to reduce the glycemic index of foods. Low GI foods are suggested diabetics and weight watchers. Review of work on this aspect using commercially available resistant starches and naturally derived resistant starches is presented. Methodology to determine the digestibility of starches by researchers is also elaborated.
The article is an insight on the various anti-nutritional compounds present in foods. Ways to minimize them via processing or other means are elaborated. Also anti-nutritional compounds formed as a result of processing are discussed.