Looking for an alternative to brown and basmati rice. Is it specically the Glycemic Index that we use to determine which forms of starchy carbs are best? (Nutritional value aside)
Built, I have been living on brown or basmati rice for more than two years now (2-3 times a day) as these are taught to be the best rices for bodybuilding. So you believe that over a period of 3-6 months of eating white pasta, potato and jasmine rice for carbs you I won't notice anything different?
Why the myth surrounding these types of carbs?
I'd eat white if I thought it was just as beneficial but I'd rather endure the better forms of carbs to reap the rewards.
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