cooking of brown rice and correlation with gi index

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    cooking of brown rice and correlation with gi index


    I was looking over the gi index and noticed the gi of boiled brown rice is 68 while that of non boiled is 55 what's the differenece between the two if any?

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    The softer something is, the easier/faster it digests which will spike your blood sugar and consequently insulin. Not an exact analogy, but think about how long it would take to digest an un-ripe green banana versus an overly ripe, pre-mushed one. They are both bananas, but one will have a much higher gi.
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    Quote Originally Posted by 1newbie View Post
    The softer something is, the easier/faster it digests which will spike your blood sugar and consequently insulin. Not an exact analogy, but think about how long it would take to digest an un-ripe green banana versus an overly ripe, pre-mushed one. They are both bananas, but one will have a much higher gi.
    Good enough analogy. When you cook something, the nutrients are broken down. This makes them "predigested" in a sense.
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