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Rice...


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Posted by: quakin

I always thought rice was a really good food to eat when trying to lose fat, but recently someone told me otherwise and said I should drop it in favour of brown rice. Trouble is I just can't stand brown rice... nasty stuff. I usually eat about 1/2 cup of white rice along with chicken breast for lunch. Am I better off ditching the white rice, or is this amount once a day okay?


Posted by: The_Chicken_Daddy

Eat for function, not flavour.

Chowing on brown rice for 5 minutes won't kill ya.


Posted by: Prince

it's quite high on the glycemic index.


Posted by: Burner02

A personal trainer friend of mine and I were just talking about that theother day. You cannot go wrong with white rice.
Brown rice does have fat in it, I also read in one of the muscle rags that brown rice can tear up your stomach.


Posted by: quakin

Been looking at the glycemic index, and noted that brown rice is 59 on the scale, white rice is 88 and spaghetti is only 40. So I'm better off eating pasta right?


Posted by: w8lifter

No, brown rice is the best option for a bb. White rice is high glycemic. Pasta is made w/ wheat which, despite it's low GI rating, will still convert rapidly to sugar within your system.


Posted by: Dr. Pain

Quote:
Originally posted by w8lifter
No, brown rice is the best option for a bb. White rice is high glycemic. Pasta is made w/ wheat which, despite it's low GI rating, will still convert rapidly to sugar within your system.
Additional points here, GI is deceiving!

Milk products, esp yogurt, WW Breads and Pasta's (as w8 said), friuts (some are good) and even fructose are lower GI. These will some you out quickly, cause havoc in an IR individual), and should be avioded by BBs who are cutting!


DP


Posted by: lina

What about basmati long grain rice? When I was doing BFL it was listed under the same category as brown rice...so OK...according to BP....but I didn't eat it anyway since it didn't look brown. But it is yummy though and very fragrant.

So what do you think?


Posted by: The_Chicken_Daddy

Too many factors affect the GI to really take the scale as anything other than a really tedious gauge.


Posted by: LrdViperScrpion

Dude, brown rice is badass, it's sooooooooooooooooooooo much better than white rice. I love it. I wish I could eat it all day. Seriously. Dude. No kidding.


Posted by: LAM

remember the GI of a food items is the measured GR when that food is consumed alone. when carbs are ingested with EFA's and proteins the overall GR of the meal is lowered.


Posted by: The_Chicken_Daddy

GR?

p.s. Not to mention that the GI uses 50g worth of carbs of the food. For example, 50g worth of carbs of apple were tested. Who on earth is gonna eat that much apple in one sitting?!


Posted by: LAM

GR= glycemic response. I guess some people use the term IR.


Posted by: The_Chicken_Daddy

Ah ok.


Posted by: J'Bo

"remember the GI of a food items is the measured GR when that food is consumed alone. when carbs are ingested with EFA's and proteins the overall GR of the meal is lowered."

Love the fat info LAM, you know your stuff.


Posted by: Big_Andy

I remember w8 once posted the trick for preparing brown rice: just add a cube of chicken boullion or something like that. That seems to work for me!
Interestingly all chinese guys I work with eat white rice only. Talk about traditions


Posted by: ponyboy

I agree with TCD, eat for function, not flavour.

You can do pretty much anything to rice to make it taste good. Even throw some lemon juice in the water when you're boiling it. It adds a zing! That boullion thing is a good idea too, but would that not add too much sodium?


Posted by: w8lifter

Yeah, even the low sodium boullion is too high in sodium really. You can always cook it in your own chicken turkey or beef broth....that's really yummy


Posted by: Princess

I LOVE BROWN RICE..whats wrong with you dude?? Maybe try adding some fatfree butter spray to it?? That helps it!!


Posted by: Leslie2196

Brown rice is awesome. iwent to a few Chinese places and they had out of this world brown rice and I always wondered why mine didn't come out the way there;s did. They use MEDIUM grain instead of LONG-what a diff!! Its alittle thicker and doughy texture. Now if I could only find it in the store....


Posted by: LAM

Leslie..beware of rices typically used in Chinese food. they usually have a much higher GI/GR (hence the stickness so it clumps together) than the average supermarket varieties. I'm taking a GI of over 85-90+.


Posted by: Big_Andy

I tried wild rice too, but was not satisfied. Good taste, bad digestion :-(


Posted by: davatar

How about no rice? There are other ways of getting carbs.


Posted by: w8lifter

Quote:
Originally posted by davatar
How about no rice? There are other ways of getting carbs.
lol...I agree, I'd rather eat sweet potatoes and oats


Posted by: LAM

I feel like a horse. I've been living off uncooked oatmeal and 100% unprocessed wheat and oat bran for the past 2 months...tasty stuff..Not !



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