Is white rice healthy?

White rice is the most common kind of rice. When rice bran is removed and the rice is blanched white rice is obtained, which we know ..... 2015-09-03T14:23:33+00:00 Health Articles

Have you heard the claim that the brown rice is healthier? Is that right or not? Don’t you eat white rice regularly? Or maybe brown is better for you? Which kind of rice is the healthiest choice, according to specialists?
The brown rice is the naturally occurring form of the rice. It is not processed and contains more bran, which are rich in nutrients. It contains a lower percentage of carbohydrates but has a higher fat content.



White rice is the most common kind of rice. When rice bran is removed and the rice is blanched white rice is obtained, which we know from the shops. It has many advantages and contains 90% carbohydrates, and 10% are proteins and fats.
Now we need to figure out which type of rice is healthier or that question is redundant. In terms of nutrients, brown rice is much better than white rice. However, can we conclude that the brown rice is healthier than white? See, it is not so easy to decide that one type of rice is healthier than the other.


To get a clear picture we should look at some of the main differences between white and brown rice.



1. White rice is processed and bran are removed, while the brown rice has bran. Otherwise, the rice may rancid quite quickly and a high content of polyunsaturated fatty acids oxidize readily, leading to undesirable reactions in the body. This means that all the nutrient rich bran may cause undesirable symptoms.


2. The brown rice contains more dietary fiber than white rice. The bran contains the highest concentration of fiber. Although this is a good supplement for people who do not eat enough fiber, people who get enough fiber should be careful. Additional fiber can lead to intestinal gas, abdominal cramps and bloating.


3. The brown rice contains substances that inhibit the absorption of nutrients and export them from the muscles and tissues. It could be said that the brown rice is a double-edged sword.



4. Normally, phytic acid is the main inhibitor that is removed by soaking rice brown. However, studies indicate that phytic acid still remains in the bran, even after 20 minutes soaking in water.
White rice is often neglected due to the high amount of starch it contains. Many people would say that starch is harmful to the body. This is not true. It is necessary for the body if taken in normal amounts. If you eat moderately and eat not only white rice, there will be no problem.


Starch reduces glucose levels and contributes to increasing the level of insulin. However, we need glucose. Glucose we get from starch and carbohydrates does not lead to insulin resistance. Insulin resistance is caused by the inability of cells to absorb glucose.



The brown rice is rich in nutrients and contains dietary fiber. However, it contains a significant amount of anti-nutrients such as phytic acid that inhibit the absorption of minerals and does not make it a better option than white rice.
In other words do not be afraid to eat a bowl of white rice.



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