Food scientists create healthier, diabetic-friendly bread

A team of food scientists from the National University of Singapore (NUS) has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This ...

Study reveals good news about the GI of rice

(Phys.org) -- Research analyzing 235 types of rice from around the world has found its glycemic index (GI) varies from one type of rice to another with most varieties scoring a low to medium GI.