Rice cakes are little more than refined carbohydrates (which are quickly digested and converted into sugar) that have been sprinkled with salt, and possibly sprayed with some artificial flavoring.
Their glycemic index, an indicator of how a food affects blood sugar, ranks pretty high at 82 compared to pure sugar which tops out at 100. Instead of taking your mind off of food, snacking on rice cakes on an empty stomach can induce a spike in blood sugar that might just leave you feeling sluggish and craving, you got it, more rice cakes.
During the low-fat, high carbohydrate craze of the late 1980’s and 1990’s, rice cakes quickly became one of the ultimate diet foods. So we bought them in bulk thinking that, if we swapped our cookies and crackers for 70 calorie rice cakes, we’d lose weight and look great.
Rice cake, also known as foreign food extrusion, spray burst food, light food, in recent years developed a new type of international food. It grains, beans, potatoes and other raw materials, processed puffing equipment, to create a wide variety, compact shape, nutrient-rich, crisp spiced food. Thus, a unique form of a food category. As the production of this simple structure puffed food, easy to operate, less investment in equipment, quick returns, so developing very rapidly, and they showed great vitality.
The production process of making rice cake
: Selection of raw materials - air flow puffing - screening - Sugar mix - molding - Packaging
They may be low in calories, about 35 a pop, but when eaten alone they can actually sabotage weight loss. If you look at the Nutrition Facts Label on a package of rice cakes, you’ll see a whole lot of nothing. No fat, no fiber, minimal vitamins and minerals, and maybe 1 gram of protein–all important nutrients that nourish your body, improve satiety and actually keep your mind off of snacking.