Rice...Is This The Devil Even When Its Brown??
Replies
-
Should starches be limited?? i Almost feel the white rice is empty calories & the starch will be turned into sugar/fat?? iv been informed several different things in regards to the white rice so thats why im a tad confused. I know brown rice has more nutritional value.
i kind of heard the same thing about potatoes and it being a starch..to try & not eat white rice or potatoes every day..but i kind of feel like this may not necessarily be bad eating them as long as i stay in my calorie range
Be sure to consider the source when you are thinking about all the things you hear. Generally speaking, if you saw it in a magazine or saw it on TV, it was probably part of a sales pitch. Sales = money, not unbiased information.0 -
I can't cook brown rice. I fail at it SO hard. I burn it, every time. Or it ends up crunchy...sometimes both? I love white rice. It doesn't matter what rice you like, it's about the macros and your calorie limit. If you're in a calorie deficit you will lose weight :P
This! Brown rice sucks to cook and it doesn't have that much more fibre. I found that barley or quinoa can serve as a good substitute for rice with many dishes.
I don't understand the problem. If you soak it in water in the morning and cook it at night, you reduce the cooking time by about half. You just have to check it once in a while and add water, if it gets to dry, but isn't done yet.
I don't understand any of these posts. I don't do anything differently to cook white or brown (or red or black or even wild) rice. I just put the specified amount rice and liquid in a pan bring to a boil, reduce to a simmer and let it cook for however long the package says. I've never had a problem.0 -
Nutritionally, their profile is so similar that it barely matters. Brown rice has slightly more fiber, not enough to even matter. White rice 3-4x the folic acid (a B vitamin).
Choose which you like the taste of more.0 -
Should starches be limited?? i Almost feel the white rice is empty calories & the starch will be turned into sugar/fat?? iv been informed several different things in regards to the white rice so thats why im a tad confused. I know brown rice has more nutritional value.
i kind of heard the same thing about potatoes and it being a starch..to try & not eat white rice or potatoes every day..but i kind of feel like this may not necessarily be bad eating them as long as i stay in my calorie range
Be sure to consider the source when you are thinking about all the things you hear. Generally speaking, if you saw it in a magazine or saw it on TV, it was probably part of a sales pitch. Sales = money, not unbiased information.
Lots of medical and nutritional scientists recommend choosing whole grains over white processed grains. It is not just "media misinformation" .0 -
Here is an interesting article from Web MD on how eating brown rice instead of white rice can significantly reduce the risk of T2 diabetes because it has a lower glycemic index and causes a much lower spike in blood glucose after eating it
http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better
Here are a couple of excerpts
June 14, 2010 -- Replacing white rice in your diet with brown rice may reduce the risk of developing type 2 diabetes, according to a new study.
The finding is important because the consumption of white rice in the United States has increased dramatically in the past few decades, and about 18 million Americans have type 2 diabetes.
Researchers at the Harvard School of Public Health say eating two or more servings of brown rice weekly seems to be associated with a lower risk of developing type 2 diabetes. On the other hand, they report, eating five or more servings of white rice per week is associated with an increased risk.
Qi Sun, MD, now an instructor of medicine at Brigham and Women’s Hospital in Boston, and colleagues at Harvard estimate that replacing 50 grams daily of white rice (uncooked, equivalent to a one-third serving) with the same amount of brown rice would lower the risk of type 2 diabetes by 16%.
Replacing the same amount of white rice with other whole grains, such as barley and wheat, is associated with a 36% reduced risk.
The study is published in the online journal Archives of Internal Medicine.
The researchers say the study is the first to specifically examine white rice vs. brown rice in relation to development of type2 diabetes among Americans.
“Rice consumption in the U.S. has dramatically increased in recent decades,” Sun says in a news release. “We believe replacing white rice and other refined grains with whole grains, including brown rice, would lower the risk of type 2 diabetes.”
White rice is created by removing the bran and germ portions of brown rice. The authors say that more than 70% of rice eaten in the U.S. is white.
Brown Rice Reduces Diabetes Risk
The scientists examined rice consumption and diabetes risk in 39,765 men and 157,463 women in three large studies -- the Health Professionals Follow-Up Study and the Nurses’ Health Study I and II.
They analyzed responses to questionnaires completed every four years about diet, lifestyle, and health conditions.
After adjusting for age and other lifestyle and dietary risk factors, people who consumed five or more servings of white rice per week had a 17% increased risk of diabetes, compared to people who ate less than one serving per month.
But eating two or more servings of brown rice per week was associated with an 11% reduced risk of developing type 2 diabetes, compared to eating less than one serving of brown rice per month.
White rice has a higher glycemic index than brown rice, the researchers say. That index is a measure of how fast a particular food raises blood glucose levels, compared with the same amount of glucose.
“The high glycemic index of white rice consumption is likely the consequence of disrupting the physical and botanical structure of rice grains during the refining process,” the authors write. “The other consequence of the refining process includes loss of fiber, vitamins, magnesium and other minerals, lignans, phytoestrogens, and phytic acid, many of which may be protective factors for diabetes risk.”
They recommend replacing white rice and other refined grains with brown rice to try to prevent type 2 diabetes.
Brown rice, the researchers say, often does not generate as0 -
Nutritionally, their profile is so similar that it barely matters. Brown rice has slightly more fiber, not enough to even matter. White rice 3-4x the folic acid (a B vitamin).
Choose which you like the taste of more.
How does white rice get more B vitamins? My understanding is that white rice starts out as brown rice.0 -
I eat half a cup of brown or white rice, just measure and you'll be fine. Brown rice has a few more calories but you are getting more nutrients than with white. I still eat both though. 1 Cup of brown rice is 216 cal, I usually get 1/2... and a cup pf white rice is 200.0
-
Here is an interesting article from Web MD on how eating brown rice instead of white rice can significantly reduce the risk of T2 diabetes because it has a lower glycemic index and causes a much lower spike in blood glucose after eating it
http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better
Here are a couple of excerpts
June 14, 2010 -- Replacing white rice in your diet with brown rice may reduce the risk of developing type 2 diabetes, according to a new study.
The finding is important because the consumption of white rice in the United States has increased dramatically in the past few decades, and about 18 million Americans have type 2 diabetes.
Researchers at the Harvard School of Public Health say eating two or more servings of brown rice weekly seems to be associated with a lower risk of developing type 2 diabetes. On the other hand, they report, eating five or more servings of white rice per week is associated with an increased risk.
Qi Sun, MD, now an instructor of medicine at Brigham and Women’s Hospital in Boston, and colleagues at Harvard estimate that replacing 50 grams daily of white rice (uncooked, equivalent to a one-third serving) with the same amount of brown rice would lower the risk of type 2 diabetes by 16%.
Replacing the same amount of white rice with other whole grains, such as barley and wheat, is associated with a 36% reduced risk.
The study is published in the online journal Archives of Internal Medicine.
The researchers say the study is the first to specifically examine white rice vs. brown rice in relation to development of type2 diabetes among Americans.
“Rice consumption in the U.S. has dramatically increased in recent decades,” Sun says in a news release. “We believe replacing white rice and other refined grains with whole grains, including brown rice, would lower the risk of type 2 diabetes.”
White rice is created by removing the bran and germ portions of brown rice. The authors say that more than 70% of rice eaten in the U.S. is white.
Brown Rice Reduces Diabetes Risk
The scientists examined rice consumption and diabetes risk in 39,765 men and 157,463 women in three large studies -- the Health Professionals Follow-Up Study and the Nurses’ Health Study I and II.
They analyzed responses to questionnaires completed every four years about diet, lifestyle, and health conditions.
After adjusting for age and other lifestyle and dietary risk factors, people who consumed five or more servings of white rice per week had a 17% increased risk of diabetes, compared to people who ate less than one serving per month.
But eating two or more servings of brown rice per week was associated with an 11% reduced risk of developing type 2 diabetes, compared to eating less than one serving of brown rice per month.
White rice has a higher glycemic index than brown rice, the researchers say. That index is a measure of how fast a particular food raises blood glucose levels, compared with the same amount of glucose.
“The high glycemic index of white rice consumption is likely the consequence of disrupting the physical and botanical structure of rice grains during the refining process,” the authors write. “The other consequence of the refining process includes loss of fiber, vitamins, magnesium and other minerals, lignans, phytoestrogens, and phytic acid, many of which may be protective factors for diabetes risk.”
They recommend replacing white rice and other refined grains with brown rice to try to prevent type 2 diabetes.
Brown rice, the researchers say, often does not generate as
I am not sure I trust WebMD I have seen some pretty damn sketchy things on that website0 -
Hmmmm start off by saying the title of this post looks borderline racist at first glance hahahahah
But this is to ask you guys how everyone feels about white rice vs. brown rice. Do you guys stay away from rice completly or is brown rice the way to go if i want rice at all??
Iv heard mixed things regarding white rice so...your thoughts??
Brown rice causes wicked evil asthma in me. White not as bad.0 -
Should starches be limited?? i Almost feel the white rice is empty calories & the starch will be turned into sugar/fat?? iv been informed several different things in regards to the white rice so thats why im a tad confused. I know brown rice has more nutritional value.
i kind of heard the same thing about potatoes and it being a starch..to try & not eat white rice or potatoes every day..but i kind of feel like this may not necessarily be bad eating them as long as i stay in my calorie range
I eat white potatoes at least twice a week and rice (usually brown) at least twice a week. I have had no problems losing weight at all. However, I am in no way a poster child for extremely nutritious eating.0 -
I like all kinds of rice. White rice, basmati, jasmine, brown, I even bought some black rice this week. I eat rice 4x/day most days and my fitness has never been better. Everything in moderation and appropriate ratios. I was sad panda without rice.0
-
Here is an interesting article from Web MD on how eating brown rice instead of white rice can significantly reduce the risk of T2 diabetes because it has a lower glycemic index and causes a much lower spike in blood glucose after eating it
http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better
Here are a couple of excerpts
June 14, 2010 -- Replacing white rice in your diet with brown rice may reduce the risk of developing type 2 diabetes, according to a new study.
The finding is important because the consumption of white rice in the United States has increased dramatically in the past few decades, and about 18 million Americans have type 2 diabetes.
Researchers at the Harvard School of Public Health say eating two or more servings of brown rice weekly seems to be associated with a lower risk of developing type 2 diabetes. On the other hand, they report, eating five or more servings of white rice per week is associated with an increased risk.
Qi Sun, MD, now an instructor of medicine at Brigham and Women’s Hospital in Boston, and colleagues at Harvard estimate that replacing 50 grams daily of white rice (uncooked, equivalent to a one-third serving) with the same amount of brown rice would lower the risk of type 2 diabetes by 16%.
Replacing the same amount of white rice with other whole grains, such as barley and wheat, is associated with a 36% reduced risk.
The study is published in the online journal Archives of Internal Medicine.
The researchers say the study is the first to specifically examine white rice vs. brown rice in relation to development of type2 diabetes among Americans.
“Rice consumption in the U.S. has dramatically increased in recent decades,” Sun says in a news release. “We believe replacing white rice and other refined grains with whole grains, including brown rice, would lower the risk of type 2 diabetes.”
White rice is created by removing the bran and germ portions of brown rice. The authors say that more than 70% of rice eaten in the U.S. is white.
Brown Rice Reduces Diabetes Risk
The scientists examined rice consumption and diabetes risk in 39,765 men and 157,463 women in three large studies -- the Health Professionals Follow-Up Study and the Nurses’ Health Study I and II.
They analyzed responses to questionnaires completed every four years about diet, lifestyle, and health conditions.
After adjusting for age and other lifestyle and dietary risk factors, people who consumed five or more servings of white rice per week had a 17% increased risk of diabetes, compared to people who ate less than one serving per month.
But eating two or more servings of brown rice per week was associated with an 11% reduced risk of developing type 2 diabetes, compared to eating less than one serving of brown rice per month.
White rice has a higher glycemic index than brown rice, the researchers say. That index is a measure of how fast a particular food raises blood glucose levels, compared with the same amount of glucose.
“The high glycemic index of white rice consumption is likely the consequence of disrupting the physical and botanical structure of rice grains during the refining process,” the authors write. “The other consequence of the refining process includes loss of fiber, vitamins, magnesium and other minerals, lignans, phytoestrogens, and phytic acid, many of which may be protective factors for diabetes risk.”
They recommend replacing white rice and other refined grains with brown rice to try to prevent type 2 diabetes.
Brown rice, the researchers say, often does not generate as
Lol GI
Notice how they don't mention how much the phytic acid inhibits mineral absorption of the greater minerals in brown?0 -
Should starches be limited?? i Almost feel the white rice is empty calories & the starch will be turned into sugar/fat?? iv been informed several different things in regards to the white rice so thats why im a tad confused. I know brown rice has more nutritional value.
i kind of heard the same thing about potatoes and it being a starch..to try & not eat white rice or potatoes every day..but i kind of feel like this may not necessarily be bad eating them as long as i stay in my calorie range
For one, you have to consider the source...also, you really have to take a step back and look at context and how we got to this point of demonizing carbohydrates in general. The bottom line is that most people eating the SAD could stand to dump some carbs from their daily intake...because the SAD is extremely unbalanced and carb heavy...and a lot of simple sugars at that.
Carbs aren't the devil though...they are the rocket fuel that propels your body. I could not do the things I do without starchy carbs like potatoes, rice, pasta, etc...these are the things that allow me to go rock 50 miles on my bike without falling flat on my face afterwards.
If you're sedentary or if your diet is carb heavy already you may benefit from a reduction due to the fact that if you're sedentary you just don't need that rocket fuel and if your diet is carb overload you have too much rocket fuel...but if you're active at all, there's nothing "empty" about starches or other carbohydrates...they move you.
I would suggest going old school...balanced diet rich in nutrient dense foods...with a smattering of jelly beans here and there...and beer.0 -
eat what you want if you can fit it into your calories. It is when you get super restrictive that you are setting yourself up to fail.
been there done that...0 -
I can't cook brown rice. I fail at it SO hard. I burn it, every time. Or it ends up crunchy...sometimes both? I love white rice. It doesn't matter what rice you like, it's about the macros and your calorie limit. If you're in a calorie deficit you will lose weight :P
I cook brown rice the same way I cook pasta....with a LOT of water, cook for about 30 minutes, then drain off the excess water. So good!0 -
I don't understand any of these posts. I don't do anything differently to cook white or brown (or red or black or even wild) rice. I just put the specified amount rice and liquid in a pan bring to a boil, reduce to a simmer and let it cook for however long the package says. I've never had a problem.
LOL ya, that too. I used to use the specified amount on the bag, but then I noticed on the Mahatma (or maybe Uncle Ben's?) that you can add a surplus of water, boil til soft, then drain. It's my preferred method for cooking rice now, regardless of the type.0 -
Nutritionally, their profile is so similar that it barely matters. Brown rice has slightly more fiber, not enough to even matter. White rice 3-4x the folic acid (a B vitamin).
Choose which you like the taste of more.
How does white rice get more B vitamins? My understanding is that white rice starts out as brown rice.
Folic acid is often added to foods during the processing...process.0 -
Also, regarding carbohydrates. Carbs are generally broken down into three categories. Starches (Complex), sugars (Simple), and fiber (fiber).
Starches are not bad, mkay?0 -
They both have their place. Brown has more fiber and it's got that nutty taste. White is delicious with sushi. If you need vitamin A try golden rice.
If you are a diabetic both can cause your blood sugars to be high.0 -
Neither. Both. I love Purple Jasmine rice, it is gorgeous on a plate. And the aromatic Egyptian rice I got at the mediterranean market. And beautiful, black wild rice. I love them all.0
-
Always my favorite thing to post in rice threads.
Alan AragonWhite rice actually has an equal or better nutritional yield & also has a better nitrogen-retentive effect than brown rice. This is because the fiber & phytate content of brown rice act as antinutrients, reducing the bioavailability of the micronutrients it contains. Since no one is reading the fricking link, I'll just lay things out here:
Comparison of the nutritional value between brown rice and white rice
Callegaro Mda D, Tirapegui J. Arq Gastroenterol. 1996 Oct-Dec;33(4):225-31.
Cereals are considered an important source of nutrients both in human and animal nourishment. In this paper nutritional value of brown rice is compared to that of white rice in relation to nutrients. Results show that despite higher nutrients contents of brown rice compared to white rice, experimental data does not provide evidence that the brown rice diet is better than the diet based on white rice. Possible antinutritional factors present in brown rice have adverse effects on bioavailability of this cereal nutrients.
http://www.ncbi.nlm.nih.gov/pubmed/9302338
Effects of brown rice on apparent digestibility and balance of nutrients in young men on low protein diets
J Nutr Sci Vitaminol (Tokyo). 1987 Jun;33(3):207-18. .Miyoshi H, Okuda T, Okuda K, Koishi H.
The effect of brown rice with low protein intake was studied in five healthy young men. Feces were weighed, the digestibility of nutrients was determined, and blood tests were made. Each subject followed a diet consisting mainly of polished rice for 14 days and one consisting mainly of brown rice for 8 days. Both diets contained 0.5 g protein per kg of body weight. The brown rice diet had 3 times as much dietary fiber as the polished rice diet. On the brown rice diet, fecal weight increased, and apparent digestibility of energy, protein, and fat decreased, as did the absorption rates of Na, K, and P. The nitrogen balance was negative on both diets, but more negative on the brown rice diet. The phosphorus balance on the brown rice diet was significantly negative, but other minerals were not affected by the diet. The levels of cholesterol and minerals in the plasma were not significantly different on the polished rice diet and the brown rice diet. Comparing these results with data on standard protein intake (Miyoshi, H. et al (1986) J. Nutr. Sci. Vitaminol., 32, 581-589.), we concluded that brown rice reduced protein digestibility and nitrogen balance.
http://www.ncbi.nlm.nih.gov/pubmed/28228770 -
Jasmine rice is fragrant and delicate. Mmmmmm.
Basmati for everyday rice.
Brown basmati is my favourite, nutty and delicious.0 -
Since no one is reading the fricking link, I'll just lay things out here
Perhaps there aren't many young men on low protein diets on here, or many that think reading only 2 studies tells you much about nutrition.0 -
Stopped reading at this point...............oh and IN after AragonHere is an interesting article from Web MD0 -
First time I made brown rice, my husband said it looked like headless maggots. :noway: Regardless, I prefer it over white.0
-
I wonder if anyone saw the episode of the Doctors or Dr.Oz or some ish like that where they said brown rice is awesome nutritionally, except because it contains the whole fibrous part and all, it leaches arsenic from the soil and holds it there. Apparently, just like cyanide in apple sauce/juice, you can eventually overdo it with arsenic if you eat a lot of brown rice. They recommended switching it up occasionally back and forth from white to brown rice. That also being said, there's arsenic in our bodies anyway and I feel we have much bigger problems to worry about than brown rice.
Edited to say, the reason for the cyanide also is because the seeds are included in processing and not removed, so apples are delciously fine!0 -
Rice is FINE. There isn't a substantial difference between white and brown rice worth noting. Just eat which one you like better.Hmmmm start off by saying the title of this post looks borderline racist at first glance hahahahah
But this is to ask you guys how everyone feels about white rice vs. brown rice. Do you guys stay away from rice completly or is brown rice the way to go if i want rice at all??
Iv heard mixed things regarding white rice so...your thoughts??
A.C.E. Certified Personal/Group FitnessTrainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition0 -
Only to those who don't know how to eat carbs correctly.all rice is the devil.... CARBS
A.C.E. Certified Personal/Group FitnessTrainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition0 -
Rice isn't the devil.
Raw onion and candy corn are the devil.0 -
All carbs are broken down to sugar in the body regardless of source. And you're right about just staying in calorie range.Should starches be limited?? i Almost feel the white rice is empty calories & the starch will be turned into sugar/fat?? iv been informed several different things in regards to the white rice so thats why im a tad confused. I know brown rice has more nutritional value.
i kind of heard the same thing about potatoes and it being a starch..to try & not eat white rice or potatoes every day..but i kind of feel like this may not necessarily be bad eating them as long as i stay in my calorie range
A.C.E. Certified Personal/Group FitnessTrainer
IDEA Fitness member
Kickboxing Certified Instructor
Been in fitness for 30 years and have studied kinesiology and nutrition0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.3K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 422 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions