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QUESTION = IS RICE NO CARBS, WHAT ABOUT PASTA?
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<blockquote data-quote="Yorksman" data-source="post: 395283" data-attributes="member: 55568"><p>Like bread, both pasta and rice have a lot of carbs and, also like bread, the more refined these products are, eg. white rice and white flour, the quicker the starch is turned into glucose, hence you will spike.</p><p></p><p>However, they all come in unrefined wholegrain varieties, wholegrain bread, wholegrain pasta and brown rice. In most people, but not all, the wholegrains take longer to digest and so the carbs take longer to be absorbed into the bloodstream as glucose. This is why these unrefined starchy products are more suitable for diabetics. Unfortunately, in the UK, our definitions and product labels are not that reliable. Today I saw some wholewheat crackers. I thought I would try them but a quick look on the back showed that they contained wholewheat and white (refined) flour. It didn't say in what proportions so I didn't buy. One loaf of bread sold at a supermarket which is described as wholegrain only actually contains 6% wholegrain flour, so it's not a good description really.</p><p></p><p>I tend to go on brands that I have tested. Morrison's brown rice is ok and Buitoni wholewheat pastas seem to be OK. Pasta is usually coarse ground durum wheat, semolina, and it is at the lower end of the GI index anyway but wholegrain pasta is mostly OK. I just find that Buitoni tend to put in the packet what it says on the packet. Pearl barley is very low GI and is great in stews. Blue Dragon do wholewheat noodles which are good too. Couscous, which is starting to get into the medium GI starches is about as high as I will go and in that case, I just don't have so much of it.</p><p></p><p>Rice is tricky. Long grain brown basmati rice is supposed to be OK but I find it does raise my BG. The Morrisons brown rice is a long grain parboiled brown rice and that's OK as I said. Pasta, although made from wheat, is coarsely ground and this too appears to slow down the absorbtion rate. Basically, you get so fed up of testing everything, you stick to a few brands that you can trust and which work for you but you have to try and test a lot at the beginning.</p></blockquote><p></p>
[QUOTE="Yorksman, post: 395283, member: 55568"] Like bread, both pasta and rice have a lot of carbs and, also like bread, the more refined these products are, eg. white rice and white flour, the quicker the starch is turned into glucose, hence you will spike. However, they all come in unrefined wholegrain varieties, wholegrain bread, wholegrain pasta and brown rice. In most people, but not all, the wholegrains take longer to digest and so the carbs take longer to be absorbed into the bloodstream as glucose. This is why these unrefined starchy products are more suitable for diabetics. Unfortunately, in the UK, our definitions and product labels are not that reliable. Today I saw some wholewheat crackers. I thought I would try them but a quick look on the back showed that they contained wholewheat and white (refined) flour. It didn't say in what proportions so I didn't buy. One loaf of bread sold at a supermarket which is described as wholegrain only actually contains 6% wholegrain flour, so it's not a good description really. I tend to go on brands that I have tested. Morrison's brown rice is ok and Buitoni wholewheat pastas seem to be OK. Pasta is usually coarse ground durum wheat, semolina, and it is at the lower end of the GI index anyway but wholegrain pasta is mostly OK. I just find that Buitoni tend to put in the packet what it says on the packet. Pearl barley is very low GI and is great in stews. Blue Dragon do wholewheat noodles which are good too. Couscous, which is starting to get into the medium GI starches is about as high as I will go and in that case, I just don't have so much of it. Rice is tricky. Long grain brown basmati rice is supposed to be OK but I find it does raise my BG. The Morrisons brown rice is a long grain parboiled brown rice and that's OK as I said. Pasta, although made from wheat, is coarsely ground and this too appears to slow down the absorbtion rate. Basically, you get so fed up of testing everything, you stick to a few brands that you can trust and which work for you but you have to try and test a lot at the beginning. [/QUOTE]
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