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low in glycemic index (in which the carbohydrates take longer to digest) - e.g. oats; high in fibre (which takes longer to digest than low fibre foods) - e.g. fruit; low in calories - e.g. vegetables; solid (which takes longer to digest than liquid foods, though liquids have high satiety for a short period) [9]
Graph depicting blood sugar change during a day with three meals. The glycemic (glycaemic) index (GI; / ɡ l aɪ ˈ s iː m ɪ k / [1]) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. [2]
In the table below, glycemic and insulin scores show the increase in the blood concentration of each. The Insulin Index is not the same as a glycemic index (GI), which is based exclusively on the digestible carbohydrate content of food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically 50 g).
Rice is naturally gluten-free, which is helpful for those with celiac disease or gluten intolerance. And both white and brown rice have resistant starch, a type of carbohydrate that makes you feel ...
Foods that have a low GL in a typical serving size almost always have a low GI. Foods with an intermediate or high GL in a typical serving size range from a very low to very high GI. [citation needed] One 2007 study has questioned the value of using glycemic load as a basis for weight-loss programmes.
Cooked white rice. White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling , the rice is polished, resulting in a seed with a bright, white, shiny appearance.
Rice may be made into congee (also called rice porridge or rice gruel) by adding more water than usual, so that the cooked rice is saturated with water, usually to the point that it disintegrates. Rice porridge is commonly eaten as a breakfast food, and is a traditional food for the sick.
The Rice Diet Program was founded in 1939 by Walter Kempner [] (1903-1997), a German physician and refugee from the Nazis, who was at that time associated with Duke University.