Guest guest Posted November 19, 2001 Report Share Posted November 19, 2001 <<I was told that rice has a high glycemic index, but it is one of the few grains that does not bother me. I eat it till the cows come home! The thing with grains is that they are converted to sugar, and stored as fat, so not good for my problem - candida....have you considered that as well? >> Tracy, I read this also, I believe its outlined in either the Zone diet book or another... can't remember. They say to stay away from rice, rice cakes, etc. especially if your diabetic, rice tops the glycemic inducing list. Funny, when I was younger I use to eat rice cakes as a diet food due to no calories. Those are a big no-no now. Terri Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2001 Report Share Posted November 19, 2001 Even brown rice??? In a message dated 01/19/11 12:48:45 PM, annhope1 writes: << <<I was told that rice has a high glycemic index, but it is one of the few grains that does not >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 --- dfnewman wrote: > Even brown rice??? Yes. Glycemic index of brown rice is 66, which is high (white rice is 72). Pam Find the one for you at Personals http://personals. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 - <dfnewman Tuesday, November 20, 2001 11:01 AM Re: Re: high glycemic index > Even brown rice??? > In a message dated 01/19/11 12:48:45 PM, annhope1 writes: > > << <<I was told that rice has a high glycemic index, but it is one of the few > grains that does not >> Hi Donna, Checkout: General Glycemic Index information: http://www.mendosa.com/gi.htm Glycemic Index of many foods: http://www.mendosa.com/gilists.htm Note that there are two systems for rating the GI of a food: 1) Based on white bread = 100 2) Based on white sugar = 100 First number is the white bread = 100 and the second for white sugar = 100. Rice, instant, boiled 1 min 65 46 Rice, parboiled 68 48 Rice, parboiled, high amylose 69 48 Rice, specialty 78 55 Rice, brown 79 55 <<<<<<<<<<<<<< Rice, wild, Saskatchewan 81 57 Rice, white 83 58 Rice, white, high amylose 83 58 Rice, Mahatma Premium 94 66 Rice, Pedle 109 76 Rice, Sunbrown Quick 114 80 Rice, Calrose 124 87 Rice, parboiled, low amylose Pelde 124 87 Rice, white, low amylose 126 88 Rice, instant, boiled 6 min 128 90 Note the big difference for instant boiled rice boiled for 1 or 6 minutes. ======================== Good Health & Long Life, Greg Watson, gowatson USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/ PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 - " Pamela Southall " <southallp Tuesday, November 20, 2001 11:38 AM Re: Re: high glycemic index > > Even brown rice??? > > Yes. Glycemic index of brown rice is 66, which is > high (white rice is 72). Hi Pam, But to determine the real effect on blood glucose you need to multiply the Glycemic Index (GI) by the number of carb grams in a serving size of the food. This is called the Glycemic Load (GL) for the serving. You then add up ALL the individual GLs for each of the carb sources to get the total GL for the meal. GLs of < 3,000 per meal are fine. So this says a small amount of a high GI food will have the same effect on blood glucose as a larger amount of lower GI food and thus you do need to look further than the simple GI. ======================== Good Health & Long Life, Greg Watson, gowatson USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/ PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 <<I was told that rice has a high glycemic index >> 65 on the glycemic scale is not that high. Keep in mind that the glycemic index of the meal, the combination of foods eaten at one time, is what's important. For example, brown rice eaten at the same time as protein and " good " fat will have a net glycemic index lower than 65. A small amount of added monounsaturated fat to one's meals helps one burn fat off their body. This is because a small amount of extra fat helps to moderate insulin response (insulin is the fat storage hormone). This is an example of the " hormonal " evaluation of macronutrients in the diet. This is a much better method of evaluating how foods affect us than the out-dated, yet still popular, " caloric " view of macronutrients. Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 - " Rob Bartlett " <rob.bartlett Tuesday, November 20, 2001 3:43 PM Re: Re: high glycemic index > Keep in mind that the glycemic index of the meal, the combination of foods > eaten at one time, is what's important. For example, brown rice eaten at > the same time as protein and " good " fat will have a net glycemic index lower > than 65. This is an example of the effect of the Glycemic Load. See earlier post. > A small amount of added monounsaturated fat to one's meals helps one burn > fat off their body. This is because a small amount of extra fat helps to > moderate insulin response (insulin is the fat storage hormone). Hi Rod, While adding fat to a meal may drop post meal glucose and insulin levels (by slowing stomach digestion), it can boost levels in the following meal as the fat load has switched some of the normally glucose burning cells to burning fatty acids and thus induce a fatty acid driven increase in Insulin resistance. Keeping the total Glycemic Load (GL) low (< 3,000) and adding vinegar or lemon juice will do a much better job. As well high fat foods normally don't have the nutrient density that carb veggies have. ======================== Good Health & Long Life, Greg Watson, gowatson USDA database (food breakdown) http://www.nal.usda.gov/fnic/foodcomp/ PubMed (research papers) http://www.ncbi.nlm.nih.gov/entrez/query.fcgi DWIDP (nutrient analysis) http://www.walford.com/dwdemo/dw2b63demo.exe KIM (omega analysis) http://ods.od.nih.gov/eicosanoids/KIM_Install.exe Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.