Tag Archives: glycemic index

Post production: Rice

During a conversation with a friend concerning the correlation between the “whiteness” of rice and it’s glycemic index (GI), I let slip that as of late last year, for health and other reasons, I was milling my own rice.

Put simply, the browner the rice, the lower the GI and the greater the vitamin/nutrient retention.  After milling, the acidity of rice increases gradually, meaning there are also health benefits of eating rice that has been freshly milled (within 7-10 days).

So for the second time, rice features on this blog.

Pictured above is our Twinbird MR-E500W rice mill.

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