Brown rice is known to raise blood sugar more slowly than white rice. In fact, brown rice is less milled than white rice, leaving more dietary fiber and nutrients, and its post-meal blood sugar response is also relatively lower.
Comedian Shim Hyung Rae, 68 years old, recently visited Suyu Market on his YouTube channel. A merchant handed Shim Hyung Rae brown rice nurungji, saying, “I heard you have diabetes,” and then added, “Brown rice nurungji is good for blood sugar.” Shim Hyung Rae previously disclosed that he has diabetes, but can brown rice nurungji help manage blood sugar?
To put it simply, it is difficult to consider nurungji a food that is good for blood sugar management simply because it is made with brown rice. Nurungji is ultimately a carbohydrate food made from rice. In particular, eating a large amount at once or consuming products containing sugar or rice syrup increases total carbohydrate intake, placing an additional burden on blood sugar management. The brown rice content, whether white rice is mixed in, and whether added sugar is present also vary from product to product.
However, brown rice itself is more advantageous for blood sugar management than white rice. Brown rice is rice from which only the husk has been removed, leaving the bran layer and germ intact. As a result, it retains more dietary fiber and some vitamins and minerals than white rice, in which these parts are almost completely removed during milling. A study published in the international academic journal ‘International Journal of Food Sciences and Nutrition’ compared blood sugar responses after brown rice and white rice consumption in 10 healthy adults and nine people with type 2 diabetes. The results showed that the post-meal blood sugar response was lower after eating brown rice than after eating white rice.
The blood sugar response to brown rice varies depending on the degree of processing. Grinding grains finely destroys their cellular structure and makes it easier for digestive enzymes to access the starch. In a study published in the American Diabetes Association journal ‘Diabetes Care,’ 28 adults with type 2 diabetes consumed less processed whole grains and finely processed whole grains for two weeks each. The results showed that when they ate the less processed whole grains, their post-meal blood sugar response was about 9% lower after breakfast and about 6% lower on average after all meals than when they ate the finely processed whole grains.
If people with diabetes choose brown rice nurungji to help control their blood sugar, they should select products without sugar or rice syrup and eat a set portion rather than continually snacking on it. Even when it is boiled in water, the carbohydrates themselves do not disappear, so total carbohydrate intake, including rice and noodles, should be controlled.
Comedian Shim Hyung Rae, 68 years old, recently visited Suyu Market on his YouTube channel. A merchant handed Shim Hyung Rae brown rice nurungji, saying, “I heard you have diabetes,” and then added, “Brown rice nurungji is good for blood sugar.” Shim Hyung Rae previously disclosed that he has diabetes, but can brown rice nurungji help manage blood sugar?
To put it simply, it is difficult to consider nurungji a food that is good for blood sugar management simply because it is made with brown rice. Nurungji is ultimately a carbohydrate food made from rice. In particular, eating a large amount at once or consuming products containing sugar or rice syrup increases total carbohydrate intake, placing an additional burden on blood sugar management. The brown rice content, whether white rice is mixed in, and whether added sugar is present also vary from product to product.
However, brown rice itself is more advantageous for blood sugar management than white rice. Brown rice is rice from which only the husk has been removed, leaving the bran layer and germ intact. As a result, it retains more dietary fiber and some vitamins and minerals than white rice, in which these parts are almost completely removed during milling. A study published in the international academic journal ‘International Journal of Food Sciences and Nutrition’ compared blood sugar responses after brown rice and white rice consumption in 10 healthy adults and nine people with type 2 diabetes. The results showed that the post-meal blood sugar response was lower after eating brown rice than after eating white rice.
The blood sugar response to brown rice varies depending on the degree of processing. Grinding grains finely destroys their cellular structure and makes it easier for digestive enzymes to access the starch. In a study published in the American Diabetes Association journal ‘Diabetes Care,’ 28 adults with type 2 diabetes consumed less processed whole grains and finely processed whole grains for two weeks each. The results showed that when they ate the less processed whole grains, their post-meal blood sugar response was about 9% lower after breakfast and about 6% lower on average after all meals than when they ate the finely processed whole grains.
If people with diabetes choose brown rice nurungji to help control their blood sugar, they should select products without sugar or rice syrup and eat a set portion rather than continually snacking on it. Even when it is boiled in water, the carbohydrates themselves do not disappear, so total carbohydrate intake, including rice and noodles, should be controlled.