Brown RIce VS White Rice

I was always under the understanding the brown rice was better. I thought it was less processed. I was under the understanding that white rice is bleached stripping its nutrients out. I also thought brown rice was higher in protein and lower on the glycemic index. I could be wrong. Thanks for the topic. It'll be interesting on what comes up. I'm curious now too.

add soy sauce to white rice....now it's brown! Winning!

I always thought brown rice was better, but I did some research and it can actually be harmful.. Something in it... Idr, hah. And i read that before there was white rice, people used to pound the brown rice with stones... So they could pretty much have white rice...

Either way, I dont really care.. But i'm fine with eating white rice:)

I prefer brown rice, as it actually has a flavor compared to white, but never thought about whether it was better for you. I like to have a little of everything, good or bad. Like right now, I'm going to have a piece of chocolate, and I am going to enjoy it.
:drinker:

FYI, we quit eating brown rice altogether and substitute quinoa instead. Lower carbs , it's actually considered a complete protein.. I even make stir fried rice(quinoa) with it. It's also quite easy to prepare.

I am no expert.
With that said, I do remember hearing a nutritionist talk about rice at a medical conference. I assume the context was diabetes, but I am not sure.
Anyways, I recall her saying that the important nutritional feature of rice is its glycemic index. Rice is pure carbs. It is not real high in vitamins and minerals. The glycemic index is a measure of how fast it is absorbed. A high GI food is a rapidly-digested, fast absorption food. Fast absorption means your blood sugar spikes, and that is not good. What you want is a low GI food.
Rice and potatoes, she said, are high GI foods -- really high. Potatoes are horrible. Rice is bad, but not so bad as potatoes.
But, different rices have different GIs, so it is really hard to generalize.
According to the Harvard Medical School newsletter Healthbeat, white rice has a GI of 89, out of 100, on average. Brown rice has a GI of 50, on average. Therefore, brown rice would be a little healthier if you are worried about your blood sugars. But, keep in mind, a GI of 50 is the same as the GI of orange juice, which people often drink for fast energy.
Below is a link from LiveStrong on rices. It basically says the GIs of different rices are all over the place, and some white rice is better than some brown rice.
BTW, the white rice with the lowest GI is basmati.
http://www.livestrong.com/article/267455-the-glycemic-index-of-rice-varieties/

See post #4 from Wonderpug for starters.


http://forum.bodybuilding.com/showthread.php?t=141916071&page=1

interesting

This really is one of those "don't sweat the small things" kind of debates.

It's way, way, way, way, way more important to be hitting your caloric goals than it is to start parsing what is better, brown vs white rice.

Eat whichever taste better to you and helps you hit your calorie goals easier.

I am no expert.
With that said, I do remember hearing a nutritionist talk about rice at a medical conference. I assume the context was diabetes, but I am not sure.
Anyways, I recall her saying that the important nutritional feature of rice is its glycemic index. Rice is pure carbs. It is not real high in vitamins and minerals. The glycemic index is a measure of how fast it is absorbed. A high GI food is a rapidly-digested, fast absorption food. Fast absorption means your blood sugar spikes, and that is not good. What you want is a low GI food.
Rice and potatoes, she said, are high GI foods -- really high. Potatoes are horrible. Rice is bad, but not so bad as potatoes.
But, different rices have different GIs, so it is really hard to generalize.
According to the Harvard Medical School newsletter Healthbeat, white rice has a GI of 89, out of 100, on average. Brown rice has a GI of 50, on average. Therefore, brown rice would be a little healthier if you are worried about your blood sugars. But, keep in mind, a GI of 50 is the same as the GI of orange juice, which people often drink for fast energy.
Below is a link from LiveStrong on rices. It basically says the GIs of different rices are all over the place, and some white rice is better than some brown rice.
BTW, the white rice with the lowest GI is basmati.
http://www.livestrong.com/article/267455-the-glycemic-index-of-rice-varieties/

In an isocaloric environment this would apply. Meaning, if white rice was the only thing you were eating. Typically, there would also be protein fats and more complex carbs ingested at the same time. For example, chicken/ veggie stir fry with white rice. Once you introduce other foods at the same meal, it changes the GI of the whole meal. That makes trying to use GI to identify individual foods to eat or not a largely useless exercise.

^like

See post #4 from Wonderpug for starters.


http://forum.bodybuilding.com/showthread.php?t=141916071&page=1

thanks side! that was an interesting read ...

although, slightly disturbing that they weighted "fecal" matter....that would be a ****ty job..pun intended...

Weighing? That's easy!

I used to work in a toxicology unit and we had a drug packer in - for a week I had to get this guy to cr*p in a pan then glove up and break it all apart looking for "residue" :sick:

We all know that brown rice is better than white rice for a number of nutritional reasons (like how white rice has ZERO grams of fiber!). But now the question is…is black even better than brown? Let’s see.

BLACK (FORBIDDEN) RICE:

1/4 cup uncooked
160 calories
1.5 grams of fat
34 grams of carbohydrates
2 grams of fiber
0% DV for vitamin A, vitamin C, and calcium, and 4% DV for iron.

BROWN RICE (LONG GRAIN):

1/4 cup uncooked
171 calories
1.4 grams of fat
36 grams of carbohydrates
1.6 grams of fiber
0% DV for vitamin A and vitamin C, 1% DV for calcium, and 4% DV for iron. (Source:USDA)

They virtually look the same, don’t they? The only difference being that black rice contains anthocyanin pigments – the same thing that give many superfoods their deep rich red, blue, and purple colors. Like blueberries. Which are also high in antioxidants. Oh-Ohhhhhhhhhhhh.

So who wins? Well, depends which one is easier to find, cheaper, and tastes better with what you’re cooking that day. All in all, try to replace white rice with brown OR black rice. But don’t kill yourself if you can’t find black rice! Eat your blueberries!
Read more at http://www.blogilates.com/best-of/1111607329#lSXkiS0UQHjWIhRa.99

There may be more sodium in black rice, it just means when cooking black rice, do not any more salt. I eat black rice all the time, cooked in the oven some times with black beans.

The only real difference is that white rice is 1000x yummier than brown.

Check out the URL below.

http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better