2 ms·

> What actually changed is making food an industrial process whose output is processed/synthetic food I wanted to include another note about the glycemic index

> What actually changed is making food an industrial process whose output is processed/synthetic food I wanted to include another note about the glycemic index. Processed white rice has .6 grams of dietary fiber while unprocessed brown rice has 3.5 grams of dietary fiber per serving. Often the glycemic index is a function of fiber because the fiber slows down absorption of sugar so it happens slower over a longer period of time; white rice has a glycemic index of 50 and brown rice has lower index of 38. High fiber foods are more satiating per calorie because of the fiber. It's possible that low glycemic foods which are unprocessed lead to weight loss because of they are higher in fiber which just passes through the digestive system but feel just a filling. But I still disagree with the article that blood sugar spikes lead to weight gain in most normal people because the liver can absorb the sugar and release it later without converting it to fat.

randcraw 11y ago
Your comment prompted me to look up the GIs for brown and white rice. I checked several sources. Unfortunately GI numbers vary significantly depending on brand and preparation (and perhaps source). Here are some GI values for rice from the Mendosa GI list... http://www.mendosa.com/gilists.htm http://www.mendosa.com/gilists.htm The nominal GI of white rice is 73. But various brands and preparations can cause the GI of NS white rice to vary from 43 to 90. Long grain varies from 50 to 76. Uncle Ben's in a pouch runs around 48. The nominal GI of brown rice is 68. But again, brand and preparation introcuces much variance, from 50 to 87. The nominal GI of converted boiled white rice trends lower at 38 (Uncle Ben's) but can run as high as 87. However from an authoritative article of 1000 foods in Diabetes Care from 2008, the GI of white rice is 89 and brown 50. http://www.health.harvard.edu/healthy-eating/glycemic_index_and_glycemic_load_for_100_foods http://www.health.harvard.edu/healthy-eating/glycemic_index_... In the end, it seems you have to be very careful about exactly which products and preparations you're comparing.

randcraw 11y ago

Your comment prompted me to look up the GIs for brown and white rice. I checked several sources. Unfortunately GI numbers vary significantly depending on brand and preparation (and perhaps source). Here are some GI values for rice from the Mendosa GI list... http://www.mendosa.com/gilists.htm http://www.mendosa.com/gilists.htm The nominal GI of white rice is 73. But various brands and preparations can cause the GI of NS white rice to vary from 43 to 90. Long grain varies from 50 to 76. Uncle Ben's in a pouch runs around 48. The nominal GI of brown rice is 68. But again, brand and preparation introcuces much variance, from 50 to 87. The nominal GI of converted boiled white rice trends lower at 38 (Uncle Ben's) but can run as high as 87. However from an authoritative article of 1000 foods in Diabetes Care from 2008, the GI of white rice is 89 and brown 50. http://www.health.harvard.edu/healthy-eating/glycemic_index_and_glycemic_load_for_100_foods http://www.health.harvard.edu/healthy-eating/glycemic_index_... In the end, it seems you have to be very careful about exactly which products and preparations you're comparing.