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Risotto. Experiment
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<blockquote data-quote="phoenix" data-source="post: 634697" data-attributes="member: 12578"><p>Not surprising, Arborio or any of the 'fluffy' rices contains lots of amylopectin, when you heat it in liquid, it swells up absorbing the liquid . This is exactly what you do when you cook a risotto (or a rice pudding). This makes the starch very easily digested and so extremely high GI, Basically, the combination of the type of cooking and the type of rice means that you have started the digestion process already. All the starch quickly breaks up and the glucose arrives causing a spike that in turn needs a lot of insulin to deal with </p><p>The cheese in the risotto seems to have delayed the absorption down by a bit but it seems not by much.</p><p> </p><p>That's why it's normally suggested that, if you eat rice, you eat basmati or similar. This has more of the other type of starch (amylopectin) and as long as it isn't cooked to death, will elicit a lower glucose response than the fluffy varieties. If you have some of your own insulin it will be more likely to be able to deal with it.</p><p> </p><p>simple account</p><p><a href="http://www.glycemicguru.com/Factors-that-Effect-Glycemic-Index.html" target="_blank">http://www.glycemicguru.com/Factors-that-Effect-Glycemic-Index.html</a></p><p>bit more detailed account</p><p><a href="http://www.montignac.com/en/the-factors-that-modify-glycemic-indexes/" target="_blank">http://www.montignac.com/en/the-factors-that-modify-glycemic-indexes/</a></p><p>He also has a section on GI misconceptions with diagrams of example low GI and high GI area under curves</p><p><a href="http://www.montignac.com/en/the-glycemic-index-concept/" target="_blank">http://www.montignac.com/en/the-glycemic-index-concept/</a></p></blockquote><p></p>
[QUOTE="phoenix, post: 634697, member: 12578"] Not surprising, Arborio or any of the 'fluffy' rices contains lots of amylopectin, when you heat it in liquid, it swells up absorbing the liquid . This is exactly what you do when you cook a risotto (or a rice pudding). This makes the starch very easily digested and so extremely high GI, Basically, the combination of the type of cooking and the type of rice means that you have started the digestion process already. All the starch quickly breaks up and the glucose arrives causing a spike that in turn needs a lot of insulin to deal with The cheese in the risotto seems to have delayed the absorption down by a bit but it seems not by much. That's why it's normally suggested that, if you eat rice, you eat basmati or similar. This has more of the other type of starch (amylopectin) and as long as it isn't cooked to death, will elicit a lower glucose response than the fluffy varieties. If you have some of your own insulin it will be more likely to be able to deal with it. simple account [url]http://www.glycemicguru.com/Factors-that-Effect-Glycemic-Index.html[/url] bit more detailed account [url]http://www.montignac.com/en/the-factors-that-modify-glycemic-indexes/[/url] He also has a section on GI misconceptions with diagrams of example low GI and high GI area under curves [url]http://www.montignac.com/en/the-glycemic-index-concept/[/url] [/QUOTE]
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