Category Archives: Rice

Carbohydrates Foods Are Not All Equal

Posted on November 18, 2015 by Robert Barrington

Carbohydrate foods describe those with digestible starch. Bread, pasta, potato and rice are all carbohydrate foods and all contain high amounts of starch. Carbohydrates also include simple sugars such as lactose, glucose and fructose. Carbohydrate foods are interesting nutritionally because … Continue reading →

Posted in Amylopectin, Amylose, Bread, Corn, Glucose, Glycaemic Index, Glycaemic load, Insulin, Potato, Rice, Starch, Sugar | Comments Off on Carbohydrates Foods Are Not All Equal

Food Form and The Glycaemic Index

Posted on January 26, 2015 by Robert Barrington

Increasingly fibre is being seen as essential to human health. This is because the fibre contained within plant foods may be required for the correct digestion and absorption of the starch also within the plant material. In particular, the fibre … Continue reading →

Posted in Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Oats (Avena sativa), Obesity, Pulses / Legumes, Rice, Weight Loss | Comments Off on Food Form and The Glycaemic Index

Antioxidants in Whole Grains

Posted on September 15, 2014 by Robert Barrington
Posted in Antioxidant, Barley, Millet, Oats (Avena sativa), Rice, Rye, Sorghum, Spelt, Tocopherols, Tocotrienols, Triticale, Vitamin E, Wheat, Whole Grains | Comments Off on Antioxidants in Whole Grains