Talk:Brown rice syrup

message: This site shows a brown rice syrup product where 80% of the carbohydrate is sugars (presumably glucose or maltose). Does anyone have information on why the discrepancy between that product and the article's claims? Is it just due to variable yields in the processes used in the syrup production?
Which kind of enzymes? How are they prepared from barley sprouts? Horst Emscher (talk) 07:06, 20 April 2010 (UTC)
thread_title: Composition

message: The entire body of this is the same as the copyrighted material at this commercial grocery store:
http://www.wholefoodsmarket.com/specialdiets/sugar-conscious/sweeteners.html
Perhaps they reused this material? Let's hope...
Caltrop 12:07, 22 March 2007 (UTC)
thread_title:  Copyrighted material? 

message: Glucose is not "absorbed into the bloodstream immediately", it has to pass through the mouth, stomach, liver and into the small intestine before it is absorbed into the bloodstream. 
It is the monosaccharide that all other sugars and starches, which are polysaccharides, are broken down into by the human body at the end of their digestion process, and as such is digested very quickly. It is typically used as a reference point for the Glycemic Index with a value of 100. 
With a GI of 105, maltose has a GI higher than glucose, so far from it providing energy on a sustained basis, it is digested at a faster rate than glucose, and elevates blood glucose levels faster than ingested glucose. 
http://www.carbs-information.com/glycemic-index/maltose-gi-value.htm
http://www.biology-online.org/dictionary/Monosaccharide
http://www.biology-online.org/dictionary/Polysaccharide
http://www.ars.usda.gov/research/publications/publications.htm?seq_no_115=202475  --Solidpoint (talk) 11:46, 23 January 2011 (UTC)
thread_title:  Glucose Digestion 

message: I have edited out the 2-3 hour digestion time claim as this would depend on how much was ingested. IE, the glycemic load, as well as the GI. The Mendosa GI of boiled brown rice is given as 68, based on a pure glucose reference GI of 100. (vs the other standard that is commonly used, white bread, which has an unknown, complex composition, and therefore, makes a poor reference)
This important study of the digestion of maltotriose in humans suggests that maltotriose is digested at the same rate as table sugar (sucrose) or even maltose once it is presented for digestion to the small intestine. IE, downstream from the action of salivary amylase in the mouth. (the stomach absorbs NOTHING, except alcohol) Since sucrose has a GI of 65, this research's finding that maltotriose has a GI similar to whole boiled brown rice at 68 seems entirely credible. 
This (Biochimica et Biophysica Acta (BBA) - Enzymology
Volume 132, Issue 2, 15 March 1967, Pages 432-443) is a refereed paper vetted by experts, not some claim made by the boss's secretary at Lundberg farms, or equally ignorant and ill-informed writer with no knowledge of the subject matter.
--Solidpoint (talk) 06:23, 26 July 2011 (UTC)
thread_title:  Digestion and GI of Maltotriose 

message: We should probably mention something about the arsenic content in brown rice syrup. (source) Rifter0x0000 (talk) 16:06, 1 June 2012 (UTC)
thread_title:  arsenic 

message: one of links in the sources goes to a site that does no longer exist. EarlGrey42 (talk) 08:40, 16 May 2024 (UTC)
thread_title:  Link in Sources not working