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  #11  
Old 07-04-2017, 08:51 PM
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Originally Posted by chadd77 View Post
Thanks for the explanation. I knew there was a difference but not at that detail.

I understand our body process the 2 differently but not sure I'm able to tell the difference. I ate brown rice for about 15 years before switching over to jasmine.
i dont think there is a significant difference between white and jasmine rice nutritionally. i researched it a little but did not work real hard at it. seems to be both grains in white form are basically all carbs with just a little protein.

adding the bran and germ adds some fat an fiber and other micro-nutrients to make it better but anyway.
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  #12  
Old 07-05-2017, 01:24 AM
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understand i have neverr tried it but i bet this would be great. make sweet potato fries, brush lightly with refined coconut oil then put on a cookie sheet and cook in a convection oven. sweet potato fries that taste like they are deep fried with mct as the oil used
Yeah, I've actually done this before & they're pretty damn good. I sprinkle just a bit of Splenda & cinnamon powder to finish them off. But I was wondering how it would affect the digestion & caloric impact like Basskiller is talking about.

It makes me think, Ori Hoffmekler talks about something similar to this in one of his books or articles where he talks about how zero fat & low-fat foods have probably caused more people to get fatter rather than help them lose fat & explains how high fat, high protein, low carbs is better for off days/ cardio days where the focus is to lose body fat & then do high protein, lower fat & moderate to high carbs depending on your tolerance for training days where the focus would be recovery & building muscle.
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Old 07-05-2017, 01:39 AM
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Originally Posted by acneman View Post
i dont think there is a significant difference between white and jasmine rice nutritionally. i researched it a little but did not work real hard at it. seems to be both grains in white form are basically all carbs with just a little protein.

adding the bran and germ adds some fat an fiber and other micro-nutrients to make it better but anyway.
The only significant difference is fiber content.

It's my understanding that it's not going to make a noticeable difference in most people as long as you're getting enough fiber elsewhere in your diet. Brown rice, of course, has significantly more fiber but if you get your fiber through veggies or even supplements like psyllium husk & just need the carbs, it's not going to change much. I think it was IronAddict who told me or said unless you're getting ready for a competition or in the single digits of body fat it's not going to change much as long as you're meeting your macros.

I'm actually the type that prefers the taste of brown rice, wild rice or even quinoa compared to white rice. The same thing with bread, I usually prefer wheat bread over white because of the taste. Unless it's something like a Philly cheese steak which would just taste weird if you did it on wheat bread lol plus that would be a cheat day anyways with all those damn calories.
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Old 07-05-2017, 01:51 AM
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Originally Posted by Triple D Star View Post
The only significant difference is fiber content.

It's my understanding that it's not going to make a noticeable difference in most people as long as you're getting enough fiber elsewhere in your diet. Brown rice, of course, has significantly more fiber but if you get your fiber through veggies or even supplements like psyllium husk & just need the carbs, it's not going to change much. I think it was IronAddict who told me or said unless you're getting ready for a competition or in the single digits of body fat it's not going to change much as long as you're meeting your macros.
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adding the bran and germ adds some fat an fiber and other micro-nutrients to make it better but anyway.
http://www.healthline.com/health/foo...rice#overview1
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Last edited by acneman; 07-05-2017 at 01:53 AM.
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Old 07-05-2017, 08:14 AM
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seems like this might lower it's number on the glycemic index but it will still have the same calories (actually more due to the oil. it will, in theory digest slower so you do not get an insulin spike.

I think brown rice is the way to go. 4 times as much fiber slows digestion and it tastes good too.
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  #16  
Old 10-08-2017, 07:37 PM
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Been doing this a while now to try to help lower glycemic index and spikes . Maybe ill do some glucose text with glucometer to see difference. Haven’t heard about adding the coconut oil till now


“If you simmer rice for forty minutes in a little bit of coconut oil, as the researchers recommend, the oil “enters the starch granules in the rice, changing their structure to be resistant to the enzymes that would normally break down the starch during digestion,” explains Alexandra Ossola over at Popular Science.

Then comes the key component: refrigeration. “The cooling is essential because amylose, the soluble part of the starch, leaves the granules during gelatinization,” said research team leader Sudhair A. James. “Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch.”

The more resistant starch, the fewer calories we can absorb. The team notes that you can still re-heat the specially prepared rice without accruing any additional calories. (Whether it still tastes any good is a whole separate question.)


Read more: http://www.smithsonianmag.com/smart-...V7Jylte0k7w.99


https://www.google.com/amp/www.medic...307300%3Famp=1

Last edited by Drax; 10-08-2017 at 07:46 PM.
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  #17  
Old 10-12-2017, 08:17 AM
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thanks drax, a little food chemistry lesson.
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