I was just wondering if you could clear up some confusion regarding white rice and rice cakes. There are several articles on T-Nation that list “carb hierarchies,” in which white rice and brown rice (as well as white and sweet potatoes) are of equal rank.
I had always understood that brown rice was a superior source of carbohydrate compared to white rice due to its rate of conversion into glucose. Are the two varieties simply grouped together since rice, in general, is better than wheat and corn?
Also, regarding rice cakes. I have read in past articles on T-Nation and from other sources that rice cakes were in the same boat as corn flakes and fat-free candy–they are all rapidly converted into glucose and cause a large rise in insulin.
However, in following the Indigo spills and articles, it seems as though rice cakes are a STAPLE in people’s diets. It makes sense that rice cakes might be equivalent to “normal” rice, but I can also see how puffing the grain might increase the product’s GI rating.
My question is essentially, are plain rice cakes an equally “good” carb source compared to sweet potatoes, brown rice, etc, or are they just OK for those with enhanced nutrient utilization via the effects of Indigo?
Thanks for your advice regarding these matters,