Making rice better for diabetics?

desidiabulum · Apr 8, 2015

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

tim2000s · Apr 8, 2015

There was a discussion about this following the BBC programme that suggested the same for Pasta. Personally, I found it makes no difference to the amount of insulin I need to take to account for the carb content with pasta, but others may have had better experiences.

catherinecherub · Apr 8, 2015

This was the pasta thread, mixed reaction.

http://www.diabetes.co.uk/forum/threads/resistant-starches.65680/

Making rice better for diabetics?

desidiabulum

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tim2000s

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catherinecherub

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Making rice better for diabetics?

desidiabulum

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tim2000s

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catherinecherub

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