ARLINGTON, VA – A new special long grain rice has been making waves in markets, particularly amongst those with special dietary needs, and
The Rice Stuff podcast has those responsible on
the latest episode, the big 4-0.
“Frontiere was developed at the LSU AgCenter and has 53 percent more protein than typical long grain rice and a lower glycemic index, which is great for people who need to closely monitor their blood glucose levels,” said show co-host Dr. Steve Linscombe, who had a hand in the variety’s development.
Registered and Licensed Dietitian Mandy Armentor joined Dr. Herry Utomo on the podcast to explain what makes the rice variety unique.
Foods with a low gylcemic index increase blood sugar more slowly and evenly than a high glycemic index food. Closely controlling blood sugar is important, particularly for those with Type I or II diabetes.
“You can’t throw caution to the wind, but if you removed rice from your diet because of blood glucose concerns, you can probably start to put it back in slowly,” Armentor said.
Going from the labs of the LSU AgCenter to supermarkets and tables was an interesting journey and Illinois rice farmer Blake Gerard and Louisiana rice farmer Michael Fruge, who both grow and market the rice, share their part in it and their perspectives.
Gerard’s rice is marketed under the name Cahokia, a nod to the native American tribes that first farmed the land he’s on now. Fruge’s is called Parish Rice and hails from St. Landry Parish.
“It’s worth noting that Blake and Michael were in the same Rice Development Leadership class,” added Linscombe who now also manages that program for The Rice Foundation. “Good things and opportunities come out of participation just as much as a deeper understanding for the rice industry does.”
New episodes of
The Rice Stuff are published on the second and fourth Tuesday of every month and can be found on Apple Podcasts, Google Podcasts, Spotify, Stitcher, and online at
www.thericestuffpodcast.com.