"Glycemic index" is a popular, though controversial measurementof how quickly glucose is released from starchy foods into theblood during digestion. Slow release (low glycemic index)is proposed to be better for preventing type II diabetes, while fastrelease (high glycemic index) would be preferable for enduranceathletes during competition. Given starch extracted from avariety of foods, what colour of staining with I2 wouldindicate the lowest glycemic index?