Whole, intact grains -- such as brown rice and barley -- are tolerated by some people as part of a moderately low-carbohydrate diet. The starch in intact whole grains is more slowly broken down into glucose than starch in refined grains (such as white rice) or grains ground into flour (even whole wheat flour).
Whole grain pastas are also more slowly digested. Pasta should be cooked "al dente" (slightly firm), as the more you cook it, the faster it is broken down into sugar.
A serving of grains is about half a cup.
