From the Guidelines
Yes, organic white rice converts to glucose.
Key Points
- The digestion of white rice, regardless of being organic, results in the breakdown of its starches into glucose, which is then absorbed into the bloodstream [ 1 ].
- The process of digestion and absorption of glucose from white rice occurs rapidly due to the lack of fiber and the presence of easily digestible starches [ 1 ].
- The glycemic index of white rice is relatively high, indicating that it can cause a significant increase in blood glucose levels after consumption [ 1 ].
- The classification of carbohydrates, including those found in white rice, is based on their degree of polymerization and includes sugars, oligosaccharides, and polysaccharides [ 1 ].
- Factors influencing glycemic response to food include the amount of carbohydrate, type of sugar, nature of the starch, cooking and food processing, and other food components [ 1 ].
- For individuals with diabetes, the total amount of carbohydrate in meals and snacks is more important than the source or type, and adjusting premeal insulin doses based on carbohydrate content is crucial [ 1 ].
From the Research
Organic White Rice and Glucose Conversion
- Organic white rice, like regular white rice, is high on the glycemic index, which means it can cause a significant increase in blood glucose levels after consumption 2, 3.
- The digestion and absorption of white rice can lead to the conversion of its carbohydrates into glucose, which is then absorbed into the bloodstream 4, 5.
- However, the rate and extent of glucose conversion can be influenced by various factors, such as the type of rice, cooking methods, and the addition of other ingredients like oil or gellan gum 3, 4, 5.
- Some studies suggest that modifying the cooking process, such as adding oil or gellan gum, can help reduce the glycemic response of white rice 3, 4.
- Additionally, cooling cooked white rice can increase its resistant starch content, which can help lower the glycemic response 5.
- Parboiled rice, which is partially cooked before being dried and packaged, has been shown to have a lower glycemic effect compared to regular white rice 6.
Factors Influencing Glucose Conversion
- Amylose content: High-amylose rice varieties tend to have a lower glycemic index and slower digestion rate compared to low-amylose rice 2.
- Cooking methods: Adding oil or gellan gum during cooking can help reduce the glycemic response of white rice 3, 4.
- Cooling and reheating: Cooling cooked white rice can increase its resistant starch content, which can help lower the glycemic response 5.
- Type of rice: Parboiled rice and high-amylose rice tend to have a lower glycemic effect compared to regular white rice 2, 6.