two varieties of rice, amylose and amylopectin. Amylose starch from long-grain rice is chemically more packed together in its architecture and therefore takes longer to break down in the intestinal tract; it’s a timed-release carb with less impact on blood glucose levels than the short-grain, amylopectin sticky rice. Historically, in these rice-eating societies, the eating of long-grain rice cooled the metabolic conversion of food to energy, while the eating of animal foods high in saturated fats heated it up—the yin and yang mirrored in eating as in all aspects of culture.
