Majority of people opting for a low-carbohydrate diet avoid eating rice. However, findings in this recent research have proposed that majority of rice varieties have a low to medium GI rating, which thus helps an individual recover easily or become stronger again and lead a healthy life.
Researchers from CSIRO and the International Rice Research Institute (IRRI) reveal that there is a particular gene in the rice, which is responsible for controlling the levels of GI in the plant. Hence, it is being considered that the research will help the growers develop rice variety which has lower levels of GI.
The researchers examined an estimated 200 varieties of rice grown across the world. The GI levels ranged from 48 to 92, with an average of 64. Low ranging between 55 and less, medium- 56 and 69 and high-70 and above.
GI, or glycaemic index, is a measurement, which determines the potential of carbohydrates to increase blood sugar levels after eating.
Further, it has been suggested that the foods, whose level of GI is high can be easily taken up by the body, but it mismanages the blood sugar levels, thus increasing the risk of diabetes.
On the other hand, foods with low GI levels are absorbed slowly, thus even the release of sugar into the blood is slowly.
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