Rice and IF/SF
09/29/06 01:28 PM
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Syl
Reged: 03/13/05
Posts: 5499
Loc: SK, CANADA
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Let me begin by saying that generally speaking I follow Heather's diet. It has made a difference and like others I am stable in the sense that I can function quite well on a day to day basis.
However, like Ulrika I continue to search for a better understanding of the foods listed on the soluble fibre list. I know there is a lot of controversy about the information given in the various databases. In order to find more reliable information I have been examining the scientific literature. In particular I am looking for information derived using a standardized method for measuring IF & SF. Today I came across an interesting paper on rice.
Reference
Khatoon, N. and J. Prakash, 2006: Nutritional Quality of Microwave and Pressure Cooked Rice (Oryza sativa) Varieties. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 12, 297-305.
The objective of the study reported in the paper was among other things to measure the SF and IF in four different microwave and pressure cooked rice (Oryza sativa) varieties: Bangara Tegalu (BT, nonaromatic), Gowri sanna (nonaromatic), Jeera (mildly flavoured) and Basmati (aromatic).
The total dietary fibre in raw, pressure cooked and microwave rice was between 2.24 to 3.03 g/100 g of which a large proportion was insoluble (1.97–3.00 g/100 g). The different cooking methods had little or no effect on the amount of IF and SF. All varieties were high in starch (82%-91%) and the digestibility of the starch in the cooked rice was much higher than raw rice.
Summary
These varieties of rice had a relatively low total fibre content of between 2% and 3%. The majority (90%-95%) of the total fibre was IF. These findings are in agreement with the information provided for white rice in the Fineli database.
White rice is on my safe list. Along with potatoes and pasta it is one of my staples because I know from experience that it is not a trigger. However, I am not convinced it is high in SF but like pasta and potatoes it is high in starch which when cooked is easy to digest.
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