Although Holford is currently hoping to collaborate with an (as yet unknown to us) university – to (try to) research treatments for schizophrenia – we are not impressed by his learning. Given that we pulled apart the advertising of Maharani rice as “gluten free” almost a week ago, it is now disappointing to be forwarded an e-mail from Biocare’s Totally Nourish urging readers to:
Try Maharani rice this Food Intolerance week…Originating from Karnal in Northern India, this best kept secret has a wealth of benefits…Healthy. With a low Glycaemic Index (52) and no gluten, this rice has all the goodness normally associated with brown rice.
As we have said, rice is naturally gluten-free (this is why rice flour is used in some gluten-free products). Rice will only contain gluten if this is deliberately added during processing, or if there is accidental contamination. It is, already, difficult and expensive enough to eat a gluten-free diet: the last thing that people on this diet need is to be convinced that they need to eat special rice which sells for £5.99/kg.
The low GI of the rice is definitely interesting (although not massively different from basmati rice). 52 is impressive for something which only needs 20 minutes of cooking: GI sometimes increases with the duration of cooking. We have contacted Maharani Rice to ask which lab they used to test this, and will await the response with interest.