The Claim
Heat-treated Dodamssal brown rice contains 11.4% resistant starch and has an estimated glycemic index of 56, which is significantly lower than the glycemic index of control rice (70.5), resulting in a substantially reduced post-meal blood glucose response.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Heat-treated Dodamssal brown rice has 11.4% resistant starch and a glycemic index of 56, compared to 70.5 for regular rice, and causes a lower rise in blood glucose after eating.
See the scientific wording
Heat-treated Dodamssal brown rice contains 11.4% resistant starch and has an estimated glycemic index of 56, significantly lower than control rice (70.5), indicating it elicits a substantially reduced post-meal blood glucose response.
Undigested starch from the rice reaches the colon, where gut bacteria break it down into short-chain fatty acids. These fatty acids trigger the release of hormones that signal the pancreas to release more insulin and less glucagon, while also reducing inflammation. This improves how well the body uses insulin to pull glucose out of the blood, resulting in lower blood sugar after eating.
What the research says
1 studyEating this special heat-treated rice for two weeks helped people’s bodies use insulin better and lowered signs of high blood sugar, even without losing weight — meaning it likely causes a smaller spike in blood sugar after meals compared to regular rice.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.