Reply With QuoteMore fiber, more difficult for the body to break down, more complex type of carb. And (IMO) tastes better, too.
Brown Rice over White Rice?
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Thread: Brown Rice over White Rice?
- 01-28-2005, 09:33 PM #1Registered User
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- 01-28-2005, 09:52 PM #2Squishy ELITE MEMBER
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"The test of courage comes when we are in the minority. The test of tolerance comes when we are in the majority." - R. W. Sockman
- 01-28-2005, 11:04 PM #3Registered User
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- 01-28-2005, 11:59 PM #4Moderator MODERATOR
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Its not the protein in rice that matters, it's a carb source. White rice is EXTREMELY high on the GI, more processed, and low in fiber. Brown Rice is much lower on gi, a complex carb, less processed and higher in fiber which makes it much healthier..
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- 01-29-2005, 12:14 AM #5Acting Normal...
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More thermogenic = more energy expended whilst food is being processed = greater calorie expenditure...
Originally Posted by musclepump
The energy consumption contribution could be considered insignificant - but it all adds up and sometimes, every bit matters.
But bump on the info above. Brown rice has not had the outer layer removed, so they have a higher fibre content and more vitamins/minerals remain intact (it is also tastier - much nuttier in flavour).
The GI is lower too (although, oddly enough, the II is higher??!!
).
- 01-29-2005, 12:50 AM #6Disabled Vet ELITE MEMBER
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I prefer Condoleezza Rice.
LOL
Check her out.
http://www.miniclip.com/hiphopdebate.htmHeavily medicated for your safety.
Medicated
Not medicated 
Age 40, 5'11" 210lb's
- 01-29-2005, 11:32 PM #7Registered User
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I was wondering, in my rice cooker the top portion after cooked is always noticably whiter then the bottom which is much darker. Is it distroying the good properties of the b. rice?
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