The difference between saliva ph and blood glucose levels before and after consuming white rice (oriza sativa) and casava (manihot esculenta crantz)

Abstract

Energy need is generally derived from carbohydrates. The ability of carbohydrate to increase blood glucose levels is affected by some factors such as individual long chain carbohydrate molecules and its fiber content. White rice and cassava are some of many sources of carbohydrates consumed by Indonesian society Both of these foods have advantages and disadvantages. Judging from the content of fiber, is expected to have a different glycemic index and the ability to increase the pH saliva. Cassava contains low carbohydrates and high amount of fiber which are so beneficial for dental health.