Hello,
I was wondering whether or not dried legumes that have been dry frozen (as their moisture is very low, they can’t become frosted or suffer from cold burns) would have a lesser amount of resistant starch when cooked? I’ve heard that rice, because of it’s easily accesible starch, has a high glycemic index.
Does freezing play a part in GI of a food?
Thanks,
Av
10:25 pm on August 2nd, 2010
Freezing legumes will have no effect on their glycemic index. I do not believe freezing will have an effect on any food.
White rice has a high number, but brown rice is much lower and healthier for you.
Brown rice also takes twice as long to cook as white rice.