What Is Low GI Rice?
The glycemic index (GI) measures how quickly foods raise blood sugar levels. High-GI foods, like white rice, are digested quickly, causing sharp spikes in blood sugar—a significant factor in diabetes risk. Low-GI foods digest more slowly, releasing sugar gradually and helping to control blood sugar levels.
Most white rice, a staple food for billions, has a high GI of 70–94. Low GI rice, with a GI below 55, is designed to be a healthier alternative while still maintaining the flavour and texture people love.
Why It Matters
Diabetes is a growing health crisis worldwide, with over 537 million people affected in 2021—a number expected to exceed 780 million by 2045. While Asia faces the greatest impact due to its high rice consumption, other regions like Africa, Latin America, and the Middle East are also at risk as rice becomes a larger part of their diets. Introducing Low GI rice could help slow the rise of diabetes across the globe.
Health and Economic Benefits
Low GI rice has the potential to make a big difference. By reducing blood sugar spikes, it can help prevent diabetes and support better health for people who already have the disease. It could also open up new markets for farmers, offering a premium product for health-conscious consumers.
Some countries, like Bangladesh and the Philippines, have already started using Low GI rice varieties that were originally bred for climate resilience. However, there’s still work to do—early versions of Low GI rice often have a firmer texture, which some people find less appealing. Researchers are working to improve this while keeping the rice affordable and easy to grow.
A Healthier Future
Low GI rice isn’t just about rice. The science behind it could be applied to other staple foods like wheat and potatoes, helping to create healthier options worldwide. Governments, scientists, and businesses are working together to make Low GI rice more available, affordable, and popular.
As diabetes continues to rise, Low GI rice offers a simple, practical way to improve diets and health worldwide. By bringing healthier choices to people’s tables, this innovation could help build a future where fewer people face the burden of diabetes.
4o