Moderators: JeffN, carolve, Heather McDougall
haghverdi wrote:Is Basmati Rice considered to be White Rice? Is it McDougall approved??
Thanks,
Jaggu wrote:Jeff,
How would one go about finding whether a particular rice or wheat flour or other grains and flour is unrefined? Besides color, like in this case brown Vs White, can you look at the nutrition label and tell whether that particular grain is a simple sugar or complex carbohydrate/starch?
Will the level of dietary fiber tell us something?
One thing I noticed that when the rice bran is not removed(as in brown rice) and when you cook brown rice, it turns out to be sticky/pasty just like you take oatmeal and hit it up, the meal becomes quite gluey.
So I'm using higher fiber content = sticky/gluey meal and using that as a verification whether rice is starch or simple sugar, not sure of my hypothesis.
Jaggu wrote:One thing I noticed that when the rice bran is not removed(as in brown rice) and when you cook brown rice, it turns out to be sticky/pasty just like you take oatmeal and hit it up, the meal becomes quite gluey.
auntemmy wrote:I have had a hard time "liking" brown rice, however I just found brown basmati and it is fabulous! I love jasmine and basmati rice (white) and I'm thrilled that this is so tasty with great texture!
JeffN wrote:Jaggu wrote:Jeff,
Fiber may be an indicator but not always as companies can make refined grain products look better by adding supplemental fiber to them. Fiber does not always equate to the sitck/gluey'ness either.
In Health
Jeff
dwyermd wrote:basmati rice is low on the glycemic index, as far as i know white is good and brown basmati rice is better
check wwwglycemicindex.com
md
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