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Brown rice flour?

Ivanko

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Joined
Dec 27, 2007
Messages
389
So I bought some brown rice flour thinking I could use it in my casein shakes as an alternative to oat meal when I dont have time to make food. But I think I remember reading something a while ago that said once you grind up something like brown rice into a flour it actually digests a lot quicker and ruins the low GI goodness I'm eating brown rice for in the first place. Is that true?
 
First I would think you would really need to cook that brown rice flour to make it digestable. It is a grain that need to be cooked to be assimulated.

Second, the fiber content remains the same since it was only ground up and that is what really makes a foods GI number go up or down.

The part about is a ground food digested faster than a whole food is something I don't know for sure. A skin prick to get your blood glucose number after eating both to compare the effect.
 

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