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Rice.

notorius

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I am trying to restructure my diet, so, what concerns (positive or negative) should I take under consideration as far as rice (white or brown or any other type? Please suggest) as my main carbs source throughout the day in my meals?
 
I am trying to restructure my diet, so, what concerns (positive or negative) should I take under consideration as far as rice (white or brown or any other type? Please suggest) as my main carbs source throughout the day in my meals?
White rice is essentially my only carb source. Digests quickly and easy to eat. Brown rice is awful. I absolutely can’t stand the flavor and the fiber fucks up my guts
 
White rice is essentially my only carb source. Digests quickly and easy to eat. Brown rice is awful. I absolutely can’t stand the flavor and the fiber fucks up my guts
How much G per meal if consumed with some ole chicken breast?
 
How much G per meal if consumed with some ole chicken breast?
That really depends on goals and current body comp and size. I eat 85 grams of carbs from white rice 3 time daily and 2 shakes of 120 grams of carbs from cream of rice plus the carbs in my intra workout shake
 
That really depends on goals and current body comp and size. I eat 85 grams of carbs from white rice 3 time daily and 2 shakes of 120 grams of carbs from cream of rice plus the carbs in my intra workout shake
What carbs source in your intra? I was thinking hbcd in mine.
 
I like white rice for easy digesting straight to muscles type of carb. Brown rice keeps me from being hungry longer and is what I use over white rice mostly.
 
What's so special about this type? Why do you prefer it?
It might be the protein content, but it holds up well especially during frying, not that anyone here should be frying their rice. Your generic white rice begins to crumble to mush.
 
White rice digests more easily for most but can be less filling and less nutritious.
 
I eat white rice only because I handle and digest it well. Deep in a diet I sometimes switch to brown rice
 
It might be the protein content, but it holds up well especially during frying, not that anyone here should be frying their rice. Your generic white rice begins to crumble to mush.

The trick to this is refrigerating the left over rice over night before frying.
 
For those of you who use a little soy sauce, if you want to step your game up use Maggi soy sauce. Avoid using that kikkoman generic soy sauce you find in every grocery store.
 

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i like mixing some velveeta in my rice with some black pepper...did that back in the day when i was road biking 50 mile rides.
came across some velveeta last month, now im hooked on cheesy rice again
 
I use furikake seasoning on my rice with soy sauce. Lots of iodine, and tastes fantastic
 
Jasmine rice with green dragon hot sauce from Trader Joe’s on top.
 

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