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August 3, 2017

Rice just like any other carbohydrate is made up of 2 scratches. The scratches that make up rice are Amylose and Amylopectin. It is the ratio of theses scratches that determine if a particular carbohydrate classifies as RDS (Rapidly Digestible Scratch) or SDS (Slowly Digestive Starch). Rice has a higher Amylopectin to Amylose ratio therefore classifying it as an RDS while Oats has a higher Amylose to Amylopectn ratio classifying it as an SDS.