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Par Boiled Brown Rice

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I have been working on lowering my blood sugar, and eyed a bag of par boiled brown rice at the market. Cooked it up last night, and I have to say, I was very happy with it, which leads me to question whether the par boiling process did something to the rice that made it more like white rice. If anyone knows, I would love to hear from you. I just don't want to eat a 5 lb bag of this stuff and have my A1C go through the roof.

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I would compare the fiber counts on the par boiled versus the regular brown. If they are similar I think you are in safe territory for your purposes.

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