Black rice and Glycemic Index : Implications for diabetes management
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Dr Angam Raleng, Dr Ng Iboyaima Singh, Dr Ng Joykumar Singh
Introduction
Diabetes is a chronic metabolic disorder characterized by elevated blood sugar levels, primarily due to the body’s inability to produce or utilize insulin effectively. It is a growing global health concern, affecting millions of people. Effective diabetes management often involves dietary choices, and one food that has garnered attention in this regard is black rice.
Black rice, also known as “forbidden rice”, is a type of whole grain rice with a deep purple-black colour. It has been a staple item in various Asian cuisines for centuries and are gaining popularity in other parts of the world due to its potential health benefits. One of the key aspects of black rice that makes it interesting in the context of diabetes management is its low glycemic index (GI). In this essay, we will delve into the glycemic index, the impact of black rice on blood sugar, and how it can be incorporated into the diets of individual with diabetes.
Black Rice: A Nutrient-Packed Superfood
Black rice has a rich history that dates back thousands of years. It is initially cultivated in Asia, particularly in region like China and India. Black rice is a variety of rice that is typically black or deep purple in color. It is native to Asia and has been a part of traditional Asian diets for centuries. In Manipur, black rice is known as “Chak-Hao” in the local language, and the two varieties viz., Chak hao “Poireiton” and Chak hao “Amubi” has been traditionally cultivated and consumed by the indigenous communities for generations. Chak-hao, or black rice, is distinct for its deep purple-black color, which is attributed to its high anthocyanin content. It has a nutty flavor and a slightly chewy texture, making it a unique and flavourful rice variety. Black rice is not only a staple food but also holds cultural and traditional significance in Manipur. It is used in various traditional dishes, desserts, and rituals. One of the popular dishes made with black rice in Manipur is “Chak-hao Kheer,” a rice pudding prepared with milk, sugar, and sometimes cardamom or other flavourings.
Unlike white rice, which is heavily processed and stripped of many of its nutrients, black rice retains its outer bran layer, where much of its nutritional value is concentrated. This gives black rice its distinct color and makes it a rich source of essential nutrients, including fiber, antioxidants, vitamins, and minerals.In recent years, there has been growing interest in black rice due to its potential health benefits and its uniqueness. It has gained popularity beyond Manipur and is now available in some specialty stores and health food markets in different parts of the world.
Understanding Glycemic Index (GI)
The Glycemic Index is a scale that ranks carbohydrates-containing foods based on how they affect blood sugar levels. The glycemic index ranks foods on a scale from 0 to 100, with pure glucose having a GI of 100. Foods with a GI below 55 are considered low, those with a GI between 55 and 70 are considered medium, and those with a GI above 70 are considered high. Black rice falls into the low-GI category, typically having a GI of around 42-50, making it a favourable choice for individuals with diabetes. Foods with a high Glycemic Index are rapidly digested and cause a sharp increase in blood sugar, while those with low GI are digested more slowly, leading to a gradual rise in blood sugar.
(To be contd)
Introduction
Diabetes is a chronic metabolic disorder characterized by elevated blood sugar levels, primarily due to the body’s inability to produce or utilize insulin effectively. It is a growing global health concern, affecting millions of people. Effective diabetes management often involves dietary choices, and one food that has garnered attention in this regard is black rice.
Black rice, also known as “forbidden rice”, is a type of whole grain rice with a deep purple-black colour. It has been a staple item in various Asian cuisines for centuries and are gaining popularity in other parts of the world due to its potential health benefits. One of the key aspects of black rice that makes it interesting in the context of diabetes management is its low glycemic index (GI). In this essay, we will delve into the glycemic index, the impact of black rice on blood sugar, and how it can be incorporated into the diets of individual with diabetes.
Black Rice: A Nutrient-Packed Superfood
Black rice has a rich history that dates back thousands of years. It is initially cultivated in Asia, particularly in region like China and India. Black rice is a variety of rice that is typically black or deep purple in color. It is native to Asia and has been a part of traditional Asian diets for centuries. In Manipur, black rice is known as “Chak-Hao” in the local language, and the two varieties viz., Chak hao “Poireiton” and Chak hao “Amubi” has been traditionally cultivated and consumed by the indigenous communities for generations. Chak-hao, or black rice, is distinct for its deep purple-black color, which is attributed to its high anthocyanin content. It has a nutty flavor and a slightly chewy texture, making it a unique and flavourful rice variety. Black rice is not only a staple food but also holds cultural and traditional significance in Manipur. It is used in various traditional dishes, desserts, and rituals. One of the popular dishes made with black rice in Manipur is “Chak-hao Kheer,” a rice pudding prepared with milk, sugar, and sometimes cardamom or other flavourings.
Unlike white rice, which is heavily processed and stripped of many of its nutrients, black rice retains its outer bran layer, where much of its nutritional value is concentrated. This gives black rice its distinct color and makes it a rich source of essential nutrients, including fiber, antioxidants, vitamins, and minerals.In recent years, there has been growing interest in black rice due to its potential health benefits and its uniqueness. It has gained popularity beyond Manipur and is now available in some specialty stores and health food markets in different parts of the world.
Understanding Glycemic Index (GI)
The Glycemic Index is a scale that ranks carbohydrates-containing foods based on how they affect blood sugar levels. The glycemic index ranks foods on a scale from 0 to 100, with pure glucose having a GI of 100. Foods with a GI below 55 are considered low, those with a GI between 55 and 70 are considered medium, and those with a GI above 70 are considered high. Black rice falls into the low-GI category, typically having a GI of around 42-50, making it a favourable choice for individuals with diabetes. Foods with a high Glycemic Index are rapidly digested and cause a sharp increase in blood sugar, while those with low GI are digested more slowly, leading to a gradual rise in blood sugar.
(To be contd)