Delicious Gluten Free Alternative To Porridge Oats
Time 4 Cream of Rice is a healthy and versatile sugar free and gluten free carbohydrate source that can be mixed with hot water and made into a thick and creamy rice porridge. You can add protein powder to increase protein content, nut butter to increase fat, and dried fruit to increase carbohydrate levels and make a delicious and balanced breakfast or snack for any time of the day.. You can also add Cream of Rice to your protein powder, mix with your shaker bottle, and it’s ready to drink. We have added a Vitamin and Mineral blend of Niacin, Vitamin B6, Vitamin B12, Vitamin D and Zinc. We have also added the digestive enzyme Amylase to optimise carbohydrate absoption and the prebiotic, acacia fibre, for digestive health and its anti-inflammatory effects.
WHAT IS CREAM OF RICE - Carbohydrate is a vital energy source for both endurance performance and high intensity intermittent activities. Athletes and bodybuilders aim to maximise their body’s carbohydrate stores in preparation for competition using a process known as ‘carb loading’ or ‘carbing up’. This allows endurance athletes to increase the amount of fuel available to the working muscles during prolonged activity, such as running the marathon, while body builders employ this technique to maximise muscle size and definition. Cream of Rice is an easy-to-digest Complex Carbohydrate made from white rice flour, which can provide a rapid supply of energy. It is easy to digest, sugar free, gluten free and is a perfect option for a bodybuilding diet. It can also provide the extra calories required to increase muscle mass, in addition to various other benefits. Delicious Gluten Free Alternative To Porridge Oats and Other Carb Sources
White Rice Flour is a form of flour made from finely milled white rice. White rice is milled rice that has had its husk, bran, and germ removed. This alters the nutritional content, flavour, texture and appearance and makes it easier to digest. White rice isn’t associated with the negative drawbacks of brown rice, which include potential gastrointestinal (GI) issues, allergies, and the blocking of micronutrient absorption.
Prebiotic – Acacia Fibre - Many of the health benefits of acacia fibre come from its status as a prebiotic, a type of fibre that’s beneficial for the good bacteria in the gut. Prebiotics can be thought of as a type of ‘food’ for your good bacteria, helping them to thrive. These good bacteria are not only associated with digestive health but many other aspects of the human body from boosting the immune system to good mental health. Consequently, acacia fibre acts as “fuel” for these friendly bacteria and significantly increases their number present in the gut.
Digestive Enzyme – Amylase - The role of amylase is essentially to break down carbohydrates into glucose. More specifically, it breaks down complex carbohydrates (polysaccharides) into smaller disaccharide units (two glucose molecules), eventually converting them into the monosaccharide (one glucose unit) glucose, which can then be used by the body for energy production.
Zinc - While zinc’s role in the function of immune system has received considerable attention, less well acknowledged is its important role in insulin action and carbohydrate metabolism. Zinc is involved in the synthesis, storage and release of insulin. It is this hormone that is responsible for promoting the absorption of glucose from the blood into the liver and skeletal muscle, where it can be used immediately for energy production or stored for when needed.
Niacin is required for the release of energy from food. It plays a vital role in the synthesis of the coenzymes nicotinamide adenine dinucleotide (NAD) and nicotinamide adenine dinucleotide phosphate (NADP), which are involved in over 400 biochemical reactions in body, mainly relating to the conversion of the food we eat into usable energy and particularly the production of energy from carbohydrate. Consequently, our niacin requirement is related to the amount of energy consumed, i.e., the more we eat, the more niacin we need.
