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Rice better than wheat for weight loss?

Posted by on Jan 1, 2014

I can’t claim to have any knowledge of nutrition but from my personal experience it appears to me that completely avoiding wheat products and making a moderate amount of rice as the staple for my lunch and dinner has helped me in keeping my hypoglycemic episodes at bay.

Recent reports in some newspapers suggest that two varieties of Indian rice, namely Swarna and Mahsuri, have relatively low Glycemic Index (GI). This might be good news for all those who are either diabetic or pre-diabetic. A report published in the Deccan Herald says:”Swarna and Mahsuri’s GI levels were found to be aro­u­nd 50. In layman’s language, it implies that the approx 60 million diabetic population of India can now look forward to a new entry in their diet – rice!”

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It is interesting to note that another favourite among Indians — the Basmati rice too fared well but figured in the middle GI group. The reports suggest that in a recent study conducted by the International Rice Research Institute (IRRI) and the University of Queensland it has been found that three of the top 10 rice varieties with lowest GI were being grown and consumed by Indians.
rice better than wheat_1
It also seems that the key to weight loss lies in avoiding wheat and all wheat products, eating very moderate amount (roughly four fist-sized portions in a day) of non-gluten carbohydrates like rice, potato, sweet potato, taro or plantain and relying on vegetables and some animal protein to make it a complete meal. The above-mentioned carbohydrates are considered safe starches by Paul Jaminet. I recommend everyone to read his book. As far as snacks are concerned nuts and fruits appear to be the best.

If you want to know why wheat is destructive for human health, please listen to what Dr William Davis says here. Dr Davis’s book Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health provides an illuminating glimpse at what is making all of us sick and would inspire you to avoid this seemingly benign food ingredient.

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