DarkRange55
Enlightened
- Oct 15, 2023
- 1,256
Before anyone comments and says that this information is false, it is bidden few years since I have looked into this common food staple, so I'm not 100% sure if all of this is up-to-date as of now…
Forbidden rice is the health because of the anthocyanins. Its tasty and healthy, packed with antioxidants. Whole and integral is healthier. Red rice is healthier than black which is healthier than brown which is healthier than white. Wild rice is not actually rice. It is a grass seed. Rice is also a grass seed, but they are not the same genus or species.
But the healthier rice types are higher in arsenic compared to white rice. The problem is that almost all rice contains arsenic and brown rice is by far the most contaminated. Its a major problem in rice. Arsenic is a pretty potent carcinogen and rice is one of the most heavily afflicted products that's consumed in large quantities. There's a pretty good case to be made that almost no rice is healthy. Make sure to buy rice that has low levels of arsenic. To mitigate your risk, choose brown basmati rice from California, India, or Pakistan and cook it like pasta (cook it in excess water, so that the rice doesn't absorb all the water it is cooked in). It's might also be prudent to try other whole grains in place of rice when you can.
Rice off the field is brown. The bran shell has all the nutrition. Peal that off and what's left is empty calories. Jasmine is just a set of rice cultivars, its usually sold polished (ie, white). Jasmine rice is just a type of rice. Like a butternut is a type of squash or a Granny Smith is a type of apple. And any type of rice is available both as a "white" and a "brown" variety. Because "brown" just means that the bran hasn't been polished off, like it has been for "white" rice. And of course you can buy any type of rice, including Jasmine, with the bran still intact. It's just a question of finding a shop that sells it. In the case of Jasmine I believe "white" is the most common type, but brown Jasmine rice definitely exists. The healthiest rice will undoubtedly be some brown (unpolished) rice, that retains the bran and germ. Take your pick of cultivar. All white/polished rices are largely bereft of fiber, innate vitamins (by law, some are added back via fortification) and phytosterols like the cholesterol lowering γ-oryzanol. Polished rice is nearly entirely starch. Not bad (like other refined grains its pretty neutral in prospective epidemiology), so much as a missed opportunity to eat something healthier. Whole grains always win this contest. White rice isn't as nutritious as brown rice, it has a little more fiber but if you're mixing it with beans and other ingredients, the fiber content really shouldn't matter since your other ingredients would have fiber of their own. There are ways to turn some of the starch into resistant starch, which behaves more like fiber, but again, you're probably eating legumes and other fiber rich food with your rice and it's probably not worth bothering.
http://www.rsc.org/chemistryworld/2015/03/low-calorie-healthy-rice-resistant-starch
"It is commonly believed that brown rice provides more nutrition when compared to white rice, but if we consider the amount of nutrition made useful through digestion, this belief may not be entirely true."
https://www.abokichi.com/blogs/news...cemic index of haiga,than most types of bread
It's generally about GI (glycemic index). Wholegrain basmati has really low GI compared to white and long grain rice. Jasmine rice has quite high GI I believe because it is quite high in sugars. 'White' carbs tend to have higher GI so burn off quicker. So for feeling fuller for longer, lower GI foods are better. For example sugars have a high GI so can cause insulin spikes due to burning off quickly. But in simple terms eat what carbs you like. No food is inherently 'bad', it's more about calorific density. If you combine white rice with food that is high in fiber you don't have to worry that much about GI index or things like that. Combining white rice with vegetables, and some kind of protein source will work. Make sure theres no added chemicals like roboflavin. It shouldn't be a worry to eat jasmine cause you should be getting your proteib abs nutrients from better sources, rice is primarily to satiate you.
Brown rice has phytic acid, while phytic acid binds certain minerals, its effect on overall mineral absorbtion is minimal - your gut bacteria are quite capable of breaking up the bond. Phytic acid also happens to have positive health effects in its own right. Phytic acid gets a bad rep, inorganic arsenic in brown rice is the more concerning factor.
Alas, brown rice also requires considerably more emissions for home cooking (unless purchased in parboiled form), and has a short shelf life, thanks to the fats in the germ and bran.
http://nutritionfacts.org/video/if-white-rice-is-linked-to-diabetes-what-about-china/
It's fine in moderate amounts, but hardly "health food".
Forbidden rice is the health because of the anthocyanins. Its tasty and healthy, packed with antioxidants. Whole and integral is healthier. Red rice is healthier than black which is healthier than brown which is healthier than white. Wild rice is not actually rice. It is a grass seed. Rice is also a grass seed, but they are not the same genus or species.
But the healthier rice types are higher in arsenic compared to white rice. The problem is that almost all rice contains arsenic and brown rice is by far the most contaminated. Its a major problem in rice. Arsenic is a pretty potent carcinogen and rice is one of the most heavily afflicted products that's consumed in large quantities. There's a pretty good case to be made that almost no rice is healthy. Make sure to buy rice that has low levels of arsenic. To mitigate your risk, choose brown basmati rice from California, India, or Pakistan and cook it like pasta (cook it in excess water, so that the rice doesn't absorb all the water it is cooked in). It's might also be prudent to try other whole grains in place of rice when you can.
Rice off the field is brown. The bran shell has all the nutrition. Peal that off and what's left is empty calories. Jasmine is just a set of rice cultivars, its usually sold polished (ie, white). Jasmine rice is just a type of rice. Like a butternut is a type of squash or a Granny Smith is a type of apple. And any type of rice is available both as a "white" and a "brown" variety. Because "brown" just means that the bran hasn't been polished off, like it has been for "white" rice. And of course you can buy any type of rice, including Jasmine, with the bran still intact. It's just a question of finding a shop that sells it. In the case of Jasmine I believe "white" is the most common type, but brown Jasmine rice definitely exists. The healthiest rice will undoubtedly be some brown (unpolished) rice, that retains the bran and germ. Take your pick of cultivar. All white/polished rices are largely bereft of fiber, innate vitamins (by law, some are added back via fortification) and phytosterols like the cholesterol lowering γ-oryzanol. Polished rice is nearly entirely starch. Not bad (like other refined grains its pretty neutral in prospective epidemiology), so much as a missed opportunity to eat something healthier. Whole grains always win this contest. White rice isn't as nutritious as brown rice, it has a little more fiber but if you're mixing it with beans and other ingredients, the fiber content really shouldn't matter since your other ingredients would have fiber of their own. There are ways to turn some of the starch into resistant starch, which behaves more like fiber, but again, you're probably eating legumes and other fiber rich food with your rice and it's probably not worth bothering.
http://www.rsc.org/chemistryworld/2015/03/low-calorie-healthy-rice-resistant-starch
"It is commonly believed that brown rice provides more nutrition when compared to white rice, but if we consider the amount of nutrition made useful through digestion, this belief may not be entirely true."
https://www.abokichi.com/blogs/news...cemic index of haiga,than most types of bread
It's generally about GI (glycemic index). Wholegrain basmati has really low GI compared to white and long grain rice. Jasmine rice has quite high GI I believe because it is quite high in sugars. 'White' carbs tend to have higher GI so burn off quicker. So for feeling fuller for longer, lower GI foods are better. For example sugars have a high GI so can cause insulin spikes due to burning off quickly. But in simple terms eat what carbs you like. No food is inherently 'bad', it's more about calorific density. If you combine white rice with food that is high in fiber you don't have to worry that much about GI index or things like that. Combining white rice with vegetables, and some kind of protein source will work. Make sure theres no added chemicals like roboflavin. It shouldn't be a worry to eat jasmine cause you should be getting your proteib abs nutrients from better sources, rice is primarily to satiate you.
Brown rice has phytic acid, while phytic acid binds certain minerals, its effect on overall mineral absorbtion is minimal - your gut bacteria are quite capable of breaking up the bond. Phytic acid also happens to have positive health effects in its own right. Phytic acid gets a bad rep, inorganic arsenic in brown rice is the more concerning factor.
Alas, brown rice also requires considerably more emissions for home cooking (unless purchased in parboiled form), and has a short shelf life, thanks to the fats in the germ and bran.
http://nutritionfacts.org/video/if-white-rice-is-linked-to-diabetes-what-about-china/
It's fine in moderate amounts, but hardly "health food".
