Organic Low GI Rice

Low Glycemic Index (GI) rice refers to rice varieties that cause a slower, more gradual rise in blood sugar levels after consumption. GI is a scale that measures how quickly carbohydrate-containing foods increase blood sugar, with foods that have a GI below 55 considered low-GI. Low-GI rice varieties are beneficial for managing blood sugar levels and can be helpful for individuals with diabetes or those seeking a more sustained energy release.

Health Benefit:
It is light and easy digestive.
It is nutritious as it is a rich source of carbohydrates, fiber and proteins.
Great Source of Energy
Cholesterol Free
Blood Pressure Management
Protect against many types of cancer
Effective medicine to treat dysentery
Nutrients:
Vitamin - B, A.
Minerals - Iron, Calcium, Folate

Tips for Lowering the GI of Rice:

• Cooking Method: Low GI rice (cooked to be slightly firmer) tends to have a lower GI compared to fully cooked rice.
• Cooling: Cooling rice after cooking (e.g., as in making rice salads) and then reheating can reduce the GI because it forms more resistant starch.
• Portion Control: Even with low-GI rice, portion sizes matter to avoid blood sugar spikes.

Incorporating low-GI rice into a balanced diet can help maintain energy levels and prevent blood sugar fluctuations.