Basmati rice

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    Basmati rice

    Hellos to all..! It might sound stupid, but it's a real thing for me: I used to be obese but, with a lot of effort, diet wise and of course lots of exercise, I managed to drop many pounds and keep them off. Even until today, I am keeping away from refined carbs and only choose whole grain, fruits and vegetables and pop corn (which is my guilty pleasure)... Now I am away from big super markets and we can only buy rice or pasta... Is it ok if I eat some basmati rice as a carb source? (a normal portion of course)... Somewhere I have read that it's the type of rice which has resistant starch and will keep glucose levels lower than other types of rice... Normally, I would just omit them, but I do a lot of swimming and backpacking, so I really need my carbs... Thanks a lot!!!

    #2
    Just eat an actual measured portion and not eyeball it. If you used to be heavy your idea of a proper portion size is probably screwy.

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      #3
      No food is problematic at all. Portions and timing are.

      Personally, I found that the best "rice" options are either quinoa or bulgur, but since you say that you don't have access to big markets, whatever you can find, is the best option for you. If I couldn't eat quinoa, I would eat rice, that's for sure. You only have to worry about amounts. Listen to your body and eat all you need to get through your day. Also, at the beggining, if you are not sure about how much you should take, try to check your weight for a week or two. You will end up eating proper portions by eye.

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        #4
        JMed 'rin thanks a lot... It's true my portion idea was kinda screwy, but now, after 7-8 years being fit, I can say I am doing fairly good... Thing is, at the beginning and end of the day, I feel kinda dizzy, so I suppose it's from eating less than "spending". I know I won't get fat, from eating a normal portion, but brain works in mysterious ways...

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          #5
          Doesn't sound stupid at all! Personally, I'm avoiding all refined grains and sticking to brown rice, but I've questioned if white rice is really a troublemaker when well portioned myself. After all, the Japanese, who generally have one of the healthiest diets in the world, eat the stuff with every meal. There's gotta be something about white rice that's different than other refined grains, right??

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            #6
            Netbug009 in the 1870 when white rice was becoming more available, because mechanic rice mills became popular, the vitamin B1 deficency sickness Beri-Beri followed tout suite. Especially in Japan. With using parboiled rather than polished rice, like in India and changing the diet (Takaki Kanehiro) and the discovery of vitamin B1 (Christiaan Eijkman), its later synthesis and the fortification of food with it, the situation got under control.

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              #7
              Originally posted by Andi64 View Post
              Netbug009 in the 1870 when white rice was becoming more available, because mechanic rice mills became popular, the vitamin B1 deficency sickness Beri-Beri followed tout suite. Especially in Japan. With using parboiled rather than polished rice, like in India and changing the diet (Takaki Kanehiro) and the discovery of vitamin B1 (Christiaan Eijkman), its later synthesis and the fortification of food with it, the situation got under control.
              Interesting!!

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                #8
                Andi64 I've heard that rice (along with potatoes, corn, pasta) have resistant starch which is not directly absorbed into blood stream, but goes to our gut, feeding bacteria and contributing to digestion and gut health (kinda like dietary fiber). What are your thoughts?

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                  #9
                  GiorgosD that is especially true if you eat yesterdays rice, pasta or potatoes. You have to keep your cooked carbs at least 12h in the fridge to make the magic happen. You get a +10% of resitant starch = less calories!
                  A classic: Fried rice or roasted potatos from yesterdays leftovers. Yummy and healthy!
                  The strarch kind of crystalises and passes the small intestine without absorption (like a fiber and like with fiber, you feel longer full.) and gets broken down in the large intestine making butyrate (scroll down to 'Fermentable fiber sources') an SCFA which other citizens of our gut find tasty.
                  I personally am not a friend of carb-bashing, I think they belong to a healthy diet. But it's good to stay away from refined sugars, HFCS and such crap and keep an eye on the volume:

                  All things are poison, and nothing is without poison;
                  Just the dose makes sure that a thing is not poison.
                  Paracelsus 1538

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