Assertion (A) Cooking foods by moist heat methods like boiling increases the glycemic effect of foods.
Reason (R) Moist heat reduces the particle size of the food.

A: This assertion is false. Cooking foods by moist heat methods like boiling does not necessarily increase the glycemic effect of foods. The glycemic effect primarily depends on factors such as the type of carbohydrate present and how it is prepared.

R: This reason is true. Moist heat methods such as boiling can indeed break down the structure of food and reduce the particle size. Smaller particle size can lead to faster digestion and absorption of carbohydrates, potentially resulting in a higher glycemic effect.

Therefore, the correct option is A is false, but R is true.