Low GI rice

Triathlon Forum
1

funny, I was thinking about my rice consumption when the bread thread came up.

I’m addicted to Japanese white rice. I’m not kidding. If I don’t have rice at least once during a day, I feel like I haven’t eaten. I feel hollow. I can eat all the pasta and bread in the world but once I get home, I can’t help but make some rice.

That said, I hate brown rice. I’ve tried many versions, and I don’t like it. Basamati and some others are ok, but after a day or two of it I get tired. I love thai glutinous rice but holy moly I just noticed its even worse than Japanese rice.

So I’m not asking for alternatives - how do I lower the GI?

I noticed in this chart:
http://www.mendosa.com/gilists.htm
Sushi, roasted sea algae, vinegar and rice (Japan) 55 100 20

I know that adding sea algea (nori) makes the GI shoot up but how is the vinegar bringing it down? Also, traditionally, sushi rice involves rice vinegar and sugar - is this the same?? Should I be making more sushi rice? I’m gaining some pudge here…

2

“I know that adding sea algea (nori) makes the GI shoot up but how is the vinegar bringing it down?”

Actually, it’s the nori that brings the GI down. Seaweed is high in insoluble fibre which helps slow the absorption of starches. The vinegar won’t change the GI of the rice, but it will have a fairly high GI of its own. Vinegar and any other malt beverages are made by fermentation, a proccess which requires sugar (from naturallly occuring sources or added).

Sorry to spoil your birthday, but eating sticky-rice day in and day out will only lead to weight gain and type II diabetes.

3

coool. I guess I’m eating more seaweed then. Mmmm.

diabetes… hmm with my family history I wouldn’t be surprised :wink: The funny thing is, I’m the only serious rice nut in the family. When I was a kid, I could eat up to four bowls in one sitting…

4

I eat brown rice, but used to eat Uncle Ben’s long grain, which is white rice with low GI. It has more consistency than Basmati and tastes better.