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Rice is prominent in Indian food. But rice often gets a poor response and is removed from the diet altogether due to concerns about increased blood sugar. But it turns out that the issue is not always with the rice, but with how it is cooked and eaten.
Also read: Mumbai’s orthopedic surgeon explains what happens to your body if you cut out rice completely, debunks the ‘rice is bad’ myth
Nutritionist Deepshikha Jain addressed this on Instagram on December 27, clarifying that rice does not automatically cause a rise in blood sugar. Instead, the cooking method determines how the body will digest it and react to it.
According to him, a plate of rice can be a source of either sugar or fiber. The difference is based on how you prepare it. It also shows that rice isn’t quite the villain it’s often made out to be. You can alter the nutritional benefits by making just one simple change in preparation.
When rice is the source of sugar
So, when is rice the source of sugar spikes? Deepshika elaborated, “Rice is rich in starch. When you are eating boiled fresh rice, it contains a lot of starch which can really add up to a lot of sugar and is also heavy in calories which is not good for you.
When rice is a source of fiber
Deepshika highlighted that how and when rice is consumed can affect how the body reacts to it. Unlike freshly boiled rice, cold rice helps form a type of starch which is essentially fiber. Since fiber slows down digestion, the rise in blood sugar does not occur as quickly.
The dietitian elaborated, “WhenYou cook and refrigerate the rice for eight to 10 hours, the starch is converted into resistant starch, which is a type of fiber that is good for your gut health, won’t give you a sugar surge and has much fewer calories than (boiled rice).
In other words, rice is commonly misunderstood as a major diet villain. From being scorned to being downright feared, there’s actually a lot more to this supposedly anti-food thing than meets the eye. It also shows that preparation, and more broadly, context matters, confirming the notion that context matters when it comes to food consumption and how the body reacts to it.
Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them. This article is for informational purposes only and is not a substitute for professional medical advice.
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