Now ... while I'm trying to cut back on starches and stay away from refined carbs... I do still want some starches in my diet from time to time (even though limited) and I grew up on rice.
I tried brown rice and it is still not my thing....
Potatoes are good but still not my thing...
whole wheat/whole grain pasta... processed ... Nix the pasta
I'm back to rice....How about parboiled rice.....
Soooo I did some research ... interesting find
As with all grains, rice is harvested from the plant in a hull which must be removed. Brown rice retains the inner seed coating called rice bran, giving the rice a nuttier flavor and chewier texture. The bran layer provides additional dietary FIBER, slows digestion and makes you feel fuller.
Parboiled rice, also known as converted rice, is treated at the harvesting stage while still in the hulls. It is soaked and steamed, before being dried. It also allows some nutrients to transfer from the hull into the grain, giving a more nutritious product than untreated rice.
All forms of rice are rated as high GI foods; however, the American Diabetes Association notes that brown and parboiled rice rice feature a lower GI than untreated white rice.
Rice contains the B vitamins niacin, thiamine and riboflavin. Since these vitamins are water-soluble, the parboiling process allows them to transfer from the hulls to the grains of rice. As a result, parboiled rice becomes a richer source of vitamins than unconverted rice, white
If you are looking for additional fiber in your diet, brown rice.
If your concerns are to increase vitamin intake parboiled rice is a nutritious option.
If you are able to locate it, PARBOILED BROWN RICE offers the highest nutrition of all.
(I didn't know parboiled brown rice existed)
Read more: livestrong.com www.livestrong.com/article/274189-parboile
| Pounds lost: 2.0