Glycæmic Index is influenced by:
Acidic VS Salty: acidic foods in a meal help slow digestion of starches generally, which reduces the Glycæmic Index of the meal e.g. lemon juice on vegetables, vinaigrette dressings on salad, pickled foods such as gherkins. Increasing the acidity of bread by using sour dough fermentation. Salt and salty foods/condiments tend to speed the rate of digestion of starches and increase the rate of absorption of glucose and increases the Glycæmic Index of the meal.