White rice is far from a health food, the excessive consumption of which contributes to overweight, obesity and blood sugar disorders, but new research indicates adding coconut oil while cooking it can dramatically alter its nutritional structure and function.
The way that a food will affect your blood sugar depends on a wide range of factors.
For instance, you can’t just take a particular food’s glycemic rating in isolation, such as white rice, because it is invariably consumed with other ingredients and dishes. And some of them, containing fat or spices, may significantly reduce the effect a particular ingredient within a meal will have on your blood sugar.
White rice, of course, is emblematic of a highly processed grain, as it’s germ and bran have been removed, which constitute the bulk of its vitamins, minerals, essential fats and fiber. What you have remaining is essentially starch, which being comprised of a large number of glucose units, is a form of “hidden sugar.” It rates about 65 on the glycemic index, which compared to brown rice, is about 10 points higher. White sugar (sucrose), for perspective, is rated 68, and an apple 38.
Within certain schools of nutritional thought, it has long been held that if you mix certain fats with carbohydrate-rich, high glycemic starchy foods you will be able to reduce the blood sugar raising effect they have, yet little scientific research has been conducted to prove this.
Now, two scientists from the College of Chemical Sciences, Industrial Technology Institute, Sri Lanka, have found an innovative way to shed light on this theory, making news headlines with their remarkable results.
Hālau 'Aha Hui Lānākila 