To Diet, Select Rice or Bread?

Such as gasoline, that is the function of carbohydrates in the body, namely as an energy source. To meet a balanced diet, in a day someone takes approximately 50-60 percent of total daily carbohydrate calories. 

When talking about weight-loss program or diet, many people tend to stay away from rice, bread or other carbohydrate menu. In fact, there are types of complex carbohydrate has a glycemic index (GI) is low which can be absorbed slowly. Thus carbohydrates with low GI have benefits provide satiety for longer so it helps your diet program.

To know the advantages and disadvantages of bread and rice, the most popular types of carbohydrates, consider the following description:

Bread
For the diet program, select the bread from wheat flour that is not purified. This type of bread is more healthy, nutritious and make your stomach full longer. This type of bread is food that is low in fat and high in fiber if you do not make it with butter or oil.
Rice
There are two types of rice that is quite familiar to us, ie, brown rice and white rice. Brown rice is produced when the outer layer of skin is removed from the rice. This process is much less eliminate the nutritional value of rice.
Complete rice mill and turn brown rice into white rice destroys many vitamins (B vitamins, B3 and B6, folic acid), minerals, essential fatty acids and all the dietary fiber contained in it.
White rice is not only high in carbohydrates and low in fiber, but also more easily digested into glucose more quickly than brown rice. This not only makes more rapid weight increase, but also rapidly raise blood sugar. Brown rice instead, have a rich nutrient content and able to keep blood sugar.
A recent theory about the substance of resistant starch to change the views of nutritionists on white rice. The theory is, by changing the method of cooking, starch in rice can be converted into resistant starch that will be released in digestion and works like fiber. Interestingly, it helps you lose weight.
To obtain a resistant starch when cooked white rice, cooled rice after ditanak. Several times the heating process mentioned starch and then cooling it will increase the starch substance. Another way to increase the content of starch in rice is cooked with microwaves.