Sugar friends should all know that if you want to control your blood sugar well, you must eat less or even not eat foods with high glycemic index, such as rice and steamed bread, because these foods will make our blood sugar rise rapidly, which is very unfavorable for controlling blood sugar. Therefore, doctors also suggest using foods with low glycemic index, such as whole grains, instead of staple foods such as rice and flour, which will make it easier to control blood sugar.
But only people who have eaten whole grains know that the taste of these foods is much worse than that of refined rice flour. If they are not used to eating, they may not be able to swallow. However, in order to control sugar, sugar friends can only endure it silently, or eat more other foods with low glycemic index.
It is precisely because of this that a "hypoglycemic rice cooker" has recently appeared on the market. It is said that the rice cooked by this rice cooker does not need to worry about the increase of blood sugar, which soon attracted a large wave of diabetic patients. But rice cookers alone can lower blood sugar. Can it really be so amazing?
(A brand promotion map)
If you want to know the truth, you must first understand its principle.
The reason why rice has such a high glycemic index is that its main component is carbohydrates, of which starch accounts for the most, accounting for more than 50%. Starch can be divided into amylose and amylopectin.
Amylose is a long and straight starch molecule, which will not gel during cooking and is more difficult to digest. However, amylopectin has a highly branched molecular structure and is more easily digested and absorbed by human body, so the glycemic index of amylopectin is higher than that of amylose. In addition, the gelatinization temperature of these two starches is different, and the gelatinization temperature of amylose is higher.
PS: Starch is insoluble in water at room temperature, but its physical properties change obviously when the water temperature is higher than 53℃. Starch gelatinization is characterized by swelling and splitting at high temperature to form a uniform paste solution.
And the principle of this kind of rice cooker makes use of this.
When cooking, amylopectin reaches gelatinization temperature, and when gelatinization is completed, it will be integrated into rice soup. This kind of rice cooker will filter the rice soup before it reaches the gelatinization temperature of amylose, and then steam the rice, so that the amylose content in the rice will be more, and the glycemic index will be lower.
From a scientific point of view, so this kind of rice cooker can still have a little effect, but someone may have found it. Where do we seem to have seen this cooking method?
Yes, this is what we used to do. First, we boil it in water, drain it and steam it.
I believe many people are familiar with this.
Moreover, the actual effect of this method has not been accurately evaluated, and how much the glycemic index can be reduced is still unknown. Instead of obsessing about this uncertain thing, it is better to study how to make whole grains eat well.