There is no "starchless" rice. There is "parboiled" rice. Parboiled rice has been found to have a lower glycemic index than "regular" rice. But a lower glycemic index (for a T1) can be confusing. A food can have a lower glycemic index because it causes an overall lower glucose rise, but it can also have a lower index because it digests slower. This is what happens with complex carbs and I would argue also happens with "resistant" carbs. And some people consider parboiled rice a resistant starch.
The problem is that while parboiled rice may not cause a huge immediate rise in blood sugar, it will eventually be digested. So you might find that eating parboiled rice and bolusing you are fine at 2 hrs, only to check a 3-4 hours and see that your blood sugar has rise. I find the same thing happens with the Dreamfields pasta.
All you can do is experiment and find out. Everybody is different.
Leer en español Technology has the amazing ability to ease the stress associated with diabetes; It simply makes our lives a little more bearable. That’s why we are excited to announce DHFs partnership with HelpAround. This new application will help Read on! →
Para nuestra comunidad de diabetes la tecnología ha venido a llenar muchos vacíos y a hacer de nuestras vidas un poco mas llevaderas. Eso mismo nos proporciona una nueva aplicación de geo-localización llamada HelpAround (Ayuda a tu alrededor). HA Read on! →