scholarly journals CLASSICAL CONCEPT OF COOKING RICE: A SYSTEMATIC REVIEW

2021 ◽  
Vol 9 (8) ◽  
pp. 1728-1732
Author(s):  
Ketaki Hemant Patil ◽  
Vidya Wasnik (Thatere) ◽  
Sumeeta S. Jain
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Cooking Methods ◽  
Staple Food ◽  
Classical Concept ◽  
Cooked Rice ◽  
Regular Consumption ◽  
Lifestyle Diseases ◽  
Disease Free

Ayurveda’s foremost aim is prevention of diseases and then cure of diseases. Rice is the staple food of most of the Indians where it’s faulty cooking methods is one of the main and unrecognised reasons for the development of various lifestyle diseases like obesity, Type 2 Diabetes Mellitus, etc. The method of removing the gruel from the cooked rice is well explained by Ayurvedic Samhitas. This method makes the rice Laghu i.e. light to digest and removes excess starch from the rice in the form of gruel. This reduces the glycemic index of the rice making it suitable for regular consumption. Due to this, obesity, and other lifestyle disorders like T2DM can be prevented leading to a disease-free life. The purpose of this article is to guide with the correct method of cooking rice according to Ayurvedic literature. Keywords: Rice, Cooking, Glycemic index, Obesity, lifestyle, Ayurveda

scholarly journals Menurunkan Indeks Glikemik Beras Putih Melalui Proses Pratanak

2021 ◽  
Vol 4 (2) ◽  
Author(s):  
Margono Margono ◽  
Fawnia Hanifah ◽  
Ameilia Ayu Safitri ◽  
Bregas Siswahjono Tatag Sambodo ◽  
Paryanto Paryanto ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Staple Food ◽  
Carbohydrate Source ◽  
White Rice ◽  
Carbohydrate Consumption ◽  
Cooked Rice ◽  
The World

Rice is a carbohydrate source and staple food for around the world of people, specially in Asia. Carbohydrate consumption , especially rice, can have effects of diabetes desease type 2. It is caused by the glycemic index of white rice is higher of 56. This research was conducted to study the effects of parboiled ciherang rice and extract of keji beling leaf. The rice was submerged for 6 hours so the mouisture increased to 30%. It was cooked in an autoclave at 116 <sup>o</sup>C for 15 minutes. The cooked rice then it was dried at 50 oC for 24 hours. This method didn’t have effects on reducing glycemic index but it increased the glycemic index higher than 54, e.g. 56 by tester 1 and 80 by tester 2.

Glycemic Index and Glycemic Load of the Diet in a Sample of Pregnant Women with Type 2 Diabetes Mellitus in Northwest Brazil

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 54-LB
Author(s):  
CRISTINA FACANHA ◽  
TATIANA U. PASSOS ◽  
LIVIANE C. MARANHÃO ◽  
FRANCIELLE C. COPPOLA ◽  
JULIANA D. MARTINS ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Pregnant Women ◽  
Glycemic Index ◽  
Glycemic Load

scholarly journals ASSOCIATION BETWEEN GLYCEMIC INDEX WITH THE COMPLICATIONS PREVALENT IN TYPE 2 DIABETES PATIENTS

2020 ◽  
Vol 8 (9) ◽  
pp. 1196-1200
Author(s):  
Mayur Mewada ◽  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Glycemic Index ◽  
Lower Risk ◽  
Mixed Meal ◽  
Type2 Diabetes ◽  
History Of ◽  
The Mean ◽  
Sugar Levels

The glycemic index or G.I is a measure of the effects of carbohydrates on blood sugar levels. The individuals who followed a low-GI diet over many years are at a significantly lower risk for developing both type 2 diabetes and coronary heart disease than others. Therefore, attempt is made to study the complications prevalent in patients with long-standing diabetes and their co-relation with the glycemic index. Objectives: To calculate the glycemic index (G.I) of the diet (MeanG.I considering dietary chart of one week) of patients with Type2 Diabetes of more than 10 years duration.To study the complications prevalent at the time of inclusion in the study, in these patients with type 2 diabetes of chronic duration.To co-relate the G.I (Glycemic Index) of the diet with the prevalence of complications in patients with type 2 diabetes. Methodology: Patients attending diabetic OPD as well as indoor patients were included . All patients with a history of type 2 diabetes mellitus of more than ten year duration with documented reports for the same were included.Duration of study : 1 yearGlycemic index of the mixed meal consumed by the patient based on this weekly dietary chart was calculated.Study subjects : 102 Data analysis done by SPSS.Ethical clearance was taken. Results and Conclusions: All microvascular or macrovascular complications had a direct co-relation with glycemic index.The maximum glycemic index observed was 124.16 and the minimum was 36.73. The mean glycemic index seen was 72.06.

scholarly journals Dietary glycemic index and risk of type 2 diabetes mellitus in middle-aged Japanese men

Metabolism ◽  
2012 ◽  
Vol 61 (1) ◽  
pp. 47-55 ◽  
Author(s):  
Masaru Sakurai ◽  
Koshi Nakamura ◽  
Katsuyuki Miura ◽  
Toshinari Takamura ◽  
Katsushi Yoshita ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Glycemic Index ◽  
Middle Aged ◽  
Japanese Men ◽  
Dietary Glycemic Index
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