Exploring the Ayurvedic view of rice- Impact of cooking & cooling on its nutritional composition & its potential relevance in Type II Diabetes management

Abstract

Rice is a staple food for majority of Indians. In today’s era, there has been a debate on whether rice should be consumed by Diabetics due to its high GI & GL. According to Ayurveda, consuming warm rice may heighten the risk of diabetes. This study aims to address this uncertainty by examining the contemporary nutritional aspects and Ayurvedic properties of rice. Additionally, the study incorporates a comprehensive evaluation of the organoleptic characteristics, nutritional composition & starch content of 11 rice varieties commonly consumed in India. The rice was cooked by an ancient Ayurvedic method & two samples; freshly cooked and cooled post cooking (at RT) were analyzed. All the samples exhibited excellent organoleptic characteristics. 8 out of the 11 rice varieties exhibited increased protein and starch content in the cooled samples compared to freshly cooked ones, possibly due to protein denaturation and starch retro gradation, respectively. Studies have shown that retrograded starch resists intestinal enzymatic digestion thereby negligibly affecting blood sugar levels. It can thus be concluded that cooled rice after cooking (at RT) can be suggested to diabetics instead of freshly cooked which is in accordance with the Ayurvedic principle. This will ensure there is a steady rise of blood glucose. There is potential for further research to investigate the amylose and amylopectin content, GI and GL of various rice variety samples, providing insights into whether specific rice varieties are suitable for individuals with diabetes.