Glycemic Index(GI) of Rice:
The GI is a scale that ranks carbohydrates by how much they raise blood glucose level
as compared to a certain standard. The standard is set at 100 for Glucose intake. Carbohydrate sources that produce a high glycemic index value will have a high, rapid rise in blood glucose and a rapid insulin response after consumption. Carbohydrates producing a low GI value have a low and prolonged rise in blood glucose.
Our Parboiled Rice has a GI of 38 whereas normal White Rice has a GI of 70 almost twice as much.
Benefits of low GI Parboiled Rice:
By helping to maintain a lower blood sugar and insulin level low GI diet may be useful in preventing and treating a variety of health problems.
DIABETIC – using low GI carbohydrates can help lower blood glucose levels in people with diabetic.
CARDIOVASCULAR – As with type 2 diabetes, researchers have found that diet in high GI carbohydrates mat substantially raise the risk for heart disease. These foods increase blood insulin levels, which in turn contribute to raise the risk of hearth disease.
HYPOGLYCEMIA – This causes cells to remove too much sugar from the blood that consumers feel weak, shaky, headache and hungry within a few hours of eating. Low GI food can help prevent this because it promotes a gradual rise in blood sugar and a lower insulin response.
OBESITY – Low GI Foods are slowly digested which keeps you feel full and satisfied and delay the return of hunger between meals.
VITAMINS - This rice is rich in B vitamins, folate, potassium, phosphorous, calcium and selenium.
- Helps to maintain lower blood sugar and insulin levels
- Controls blood glucose level
- Controls cholesterol level
- Controls appetite
- Lower your risk of getting heart disease
- Lower your risk of getting type 2 diabetes