Rice provides about 20% of all calories eaten globally. Today, we can find many varieties of rice on supermarket shelves, including short grain, long grain, medium grain, Arborio and sushi rice. In this edition of GI News we investigate the GI of rice, with a particular focus on diabetes.
GI News is published by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre, and delivered to the mailboxes of our 97,000 subscribers. Our goal is to help people choose the high-quality carbs that are digested at a rate that our bodies can comfortably accommodate and to share the latest scientific findings on food and diet with a particular focus on carbohydrates, dietary fibres, blood glucose and the glycemic index.
Publisher: Professor Jennie Brand-Miller, AM, PhD, FAIFST, FNSA, PhD
Editor: Alan Barclay, PhD, APD
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Sydney University Glycemic Index Research Service
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