Research Bites: Studies Backing Low‑GI Rice
Share
For decades, rice has been considered a high‑carbohydrate staple that may raise blood sugar levels quickly. But recent scientific research shows that when processed correctly and chosen carefully, certain rice varieties can have a much lower Glycemic Index (GI). At Befach, we ensure our rice is lab‑tested and certified low GI.
What Research Shows about Low‑GI Rice
- The Indian Council of Medical Research (ICMR) and National Institute of Nutrition (NIN) studies confirm that rice with higher amylose content digests slower and has a lower GI.
- Research published in Asia Pacific Journal of Clinical Nutrition suggests that parboiled and minimally polished rice results in reduced GI values.
- A FSSAI panel noted that fortified, micronutrient‑rich rice maintains its nutritional benefits without raising GI.
Health Benefits of Low‑GI Rice
- Stabilizes blood sugar levels for diabetics
- Improves satiety and helps control overeating
- Supports weight management
- Provides sustained energy release throughout the day
- May reduce the risk of cardiometabolic diseases
Befach: Bringing Science to Your Plate
At Befach, we combine food science with global trade expertise to deliver:
- Sourcing scientifically tested rice varieties
- Logistics for safe and timely supply chains
- Customs clearance compliant with Indian law
- Consultation for families, distributors, and businesses
Quick Summary
Academic studies by ICMR, NIN, and international journals confirm the benefits of low‑GI rice. Befach delivers lab‑tested, certified low GI rice that meets FSSAI standards and supports consumer wellness with trusted sourcing, logistics, and clearance.