The classification is based on how quickly and how high a food raises blood sugar levels postprandial. It must be noted that higher the food’s glycaemic index value, the faster it will be digested and raise blood sugar levels.
BR has a lower glycaemic index, when compared to the WR of the same variety (Miller, Pang, & Bramall, 1992).
In addition, the model study in rats showed that PGBR reduced hypercholesterolemia better than BR and WR (Imam et al., 2014). Several studies