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The article below, flagged on another site, suggest that cooking rice differently turns the starch from easily digestible (bad) to "resistant" (good). Resistant starch turns to glucose far slower, which would obviously be much better for keeping BG numbers under control.
Has anyone tried this?
:
www.independent.co.uk/news/science/scien...lories-10137508.html
Has anyone tried this?
:
www.independent.co.uk/news/science/scien...lories-10137508.html