Blood sugar management with rice
If COOLING pasta can lower the sugar spike associated with it , does the same apply to WHITE RICE (an Indian staple favorite)?
Several (small) nutrition studies have shown that cooking, cooling (refrigerated for 24 hours) followed by re-heating rice can indeed increase the RESISTANT STARCH content which can LOWER blood sugar spikes somewhat. Two small studies in diabetics ALSO demonstrated lower sugar spikes. However at least ONE study showed no effect. Bottom Line: We do not see any downside of cooking, refrigerating and reheating to lower white rice’s glycemic index somewhat. Evidence does seem to support this to some extent Another technique is to make sure you do not SIMMER with large amounts of water for a long time. Continue to MODERATE rice intake overall, but the trick does have reasonable data to support