Sabrina Rocca

Glycemic Index for Brown Rice Flour



Posted: Sunday, July 18, 2010

by Sabrina Rocca
bodypower

Need to find out the glycemic index or GI for brown rice flour? Before you do, it's important to learn quite a few things about brown rice flour itself, because knowing the GI value of any foodstuff and acting on that value exclusively won't guarantee that you'll be doing yourself a favor by consuming that foodstuff or avoiding it, for that matter. And electing to go with this particular one can have significant benefits for you.

As its name suggests, brown rice flour is produced from brown rice. This is rice that has only been partially milled or is completely unmilled altogether, in stark contrast to white rice, and thus can be considered a natural or whole grain. To make brown rice, you only need to remove the rice grain's husk, or its outermost layer; the parts known as the germ and the bran layer are retained. To get white rice, you would have to remove the germ and bran layers as well. White rice can last longer than brown rice, as the latter can become rancid far faster thanks to the layers that are not removed, and may require extra-long processing and cooking time to make it easier to eat; for example, brown rice may require quite a bit of soaking to make sure that it is properly softened before cooking. In addition, the stronger flavor of brown rice may not appeal to everyone. However, due to the fact that the bran layer and germ are rich in vitamins and minerals (Vitamins B1 and B3, and magnesium and iron) and contain a lot of certain fatty acids and dietary fiber (8 grams per cup) as well, brown rice is far more nutritious than white rice. And, lastly, since it's finer and less dense than whole-wheat flour, using brown rice flour can result in more fiber-rich food than if you use whole-wheat flour.

It therefore stands to reason that brown rice flour is exceedingly nutritious, since the rice it is sourced from is itself quite nutritious. But in addition to its nutritional value, brown rice flour is also naturally gluten free, thus making it quite suitable for those who are gluten intolerant.

On the Glycemic Index or GI, brown rice is classified as a medium-GI foodstuff, so it stands to reason that brown rice flour which is prepared from brown rice as a whole is also a medium-GI item. This means that a certain quantity of brown rice flour, once consumed, will raise one's blood sugar a medium amount. But in case one is thinking of not using brown rice flour for this reason, one should realize that it has true health benefits thanks to its excellent nutrient content.

Lastly, some tips when choosing brown rice flour. Firstly, check for the finer ground brands, or the ones that are very well sifted. The finer the flour, the better the food that is cooked using it. Secondly, always make sure to seal and refrigerate your flour once done using it. Due to its high oil, bran and vitamin content, this kind of flour must be put away once unused to make sure that it does not spoil very fast, which it may do if left in warm places.

Sabrina Rocca

Author: Proven Weight Loss with the Glycemic Index

For more information on weight loss using the glycemic index, visit http://www.glycemic-index.ca . Sign up for your FREE newsletter and receive the following bonuses: "How to Kick Bad Habits out of Your Life", a 10-day course on the glycemic index and access to glycemic index articles, ressources and much, much more.

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