By Sanjay Soni, Pursu Founder


What Is Brown Rice Syrup?


Brown rice syrup is a sweetener derived from brown rice. It's called rice malt syrup or simply rice syrup and is essentially all glucose. It has a Glycemic Index (GI) of 98 out of 100 and ranks higher than almost every single other processed sugar. This includes refined white sugar with a GI of 80 and high fructose corn syrup with a GI of 87.


The Glycemic Index is simply a measure of how quickly a carbohydrate food raises blood glucose levels. Low GI carbohydrates – those that are slowly digested, absorbed and metabolised – cause a much lower and slower rise in blood glucose and insulin levels, helping us to burn more fat and avoid weight gain over the longer term.


Brown rice syrup is a processed product that is produced by exposing cooked rice to enzymes that break down starches and turn them into smaller sugars, then filtering out the impurities. The result is a thick, sugary syrup.


It contains three sugars — maltotriose (52%), maltose (45%), and glucose (3%). However, Maltose is just two glucose molecules, while maltotriose is three glucose molecules.


Therefore, brown rice syrup acts like 100% glucose inside your body. So if you eat brown rice syrup then it is highly likely to lead to rapid spikes in blood sugar. 



Nutrient Content


Although brown rice is highly nutritious, its syrup contains very few nutrients. It may host contain small amounts of minerals like calcium and potassium, but this is negligible compared to what you get from whole food.


Therefore brown rice syrup is very high in sugar and calories however contains virtually no essential nutrients.


Unlike many brands we don't use brown rice syrup and choose to use only 100% natural unprocessed whole foods. We believe this is the best approach for our bodies and has the added benefit of minimising any environmental impact.


We use dried fruits to provide a source of natural carbohydrates including dates which are high in fibre and antioxidants, plus they are classed as a low GI food so will not cause blood sugar spikes.


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