1. The Glycemic Response of Glutinous Rice and Wheat Flour
Both glutinous rice and wheat flour are high-carbohydrate ingredients that raise blood sugar quickly, but glutinous rice can be considered the king of ‘blood sugar spikes.’
– Glutinous Rice: The starch in glutinous rice is almost 100% ‘amylopectin.’ This component has a structure that allows digestive enzymes to work very easily, causing it to be broken down and absorbed as glucose almost instantly upon entering the body.
– Wheat Flour: While regular wheat flour is also a refined carbohydrate, its digestion speed is slightly slower than that of glutinous rice.
2. The Problems with Glutinous Rice Donuts
– Ingredient: The dough is made from ‘glutinous rice flour,’ which raises blood sugar the fastest.
– Cooking Method: This dough is then ‘deep-fried in oil.’ The frying process adds high calories and saturated fat.
– Finishing Touch: The fried donut is generously coated with ‘sugar.’
3. The Worst Combination Perfected
Consequently, a glutinous rice donut is a food where the ‘fastest carbohydrate (glutinous rice)’ is ‘fried in oil’ and then ‘coated with simple sugar (table sugar).’ This is a combination that has the worst possible impact on blood sugar, weight, and vascular health. While regular flour donuts should also be avoided, glutinous rice donuts can have an even faster and more potent glycemic response.
Summary: Glutinous rice donuts, due to the very rapid digestion and absorption speed of glutinous rice, can raise blood sugar faster and more steeply than regular flour donuts, requiring extreme caution.
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