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28th June 2017
Amylopectin is a type of starch that provides sticky texture to rice. Usually, short grain rice contains high proportion of amylopectin, hence making it sticky upon […]
23rd June 2017
Even the simplest way to cook rice, which is using water for a plain, boiled serving of rice, is divided into two basic techniques, namely Excess […]
16th June 2017
The myth versus truth There are Fad diets that proudly claim to be carb-free while creating the myth that carbohydrate in diet is bad. The truth […]
8th June 2017
The world population gets 20% of its dietary energy from rice. This explains why rice is a staple food. Naturally, there are rice varieties of different […]
5th June 2017
Rice Blast In rice farming where yields of crops are essential as both sources of livelihood for farmers and food for a particular region, rice […]
15th May 2017
Antioxidant is a substance that protects health of normal cells against damage caused by oxidizing agent. It is usually found in fruits, vegetables, nuts and grains. […]
11th May 2017
1 ) Worldwide, diabetes is the fifth leading cause of death among women. 2 ) Obesity and overweight, the strong risk factors for diabetes are more […]
9th May 2017
White Rice Widely consumed in Asian countries as a staple food, this rice is white because once the hull is removed the bran is polished to […]
5th May 2017
After a meal, it is normal for the sugar level in the blood to rise and then, decline. How fast or how slow the food raises […]
25th February 2016
What Is Glycemic Index (GI)? The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to […]
