why don't Asians eat brown rice?
Replies: 53 - Last Post: Oct 21, 2012 4:35 AM Last Post By: VinnyD
Apr 12, 2012 8:08 AM
45Converting to white rice destroys:
-67% of Niacin (Vitamin B3)
-80% of thiamine (vitamin B1)
-90% of the vitamin B6
-50% of the manganese
-50% of the phosphorus
-60% of the iron
-Over 75% of the dietary fiber and essential fatty acids
Not all carbohydrates are equal - any nutritionist will confirm that those obtained from whole grains are healthier than those from refined, white ones. And some kinds of fat, in moderate amounts, are good for you, and in fact, are essential for health and life.
Between white rice and brown, which is more nutritious does not depend on the rest of the diet! If you are comparing two things, and which is more nutritious, you cannot say that it depends on whether or not you also eat a bunch of other things! This makes no logical sense.
Of course someone who eats a wide range of fresh, high quality food together with white rice will be better nourished and healthier than someone who eats brown rice and almost nothing else, or brown rice and crap, but we are not talking about the rest of the diet here. We are talking about the nutritional merits of two things - white rice vs brown.
Nutritional merit is generally assessed with reference to vitamins, minerals, fibre, healthy fats and complex carbohydrates - and as you can see from the list above, there is just no question as to whether white rice or brown has more of these elements.
By the way it's time people woke up and realised that not all fat (for example that found in brown rice for god's sake!!) is bad for you.
Edited by: emd_one on Jan 30, 2013 11:09 AM
Apr 12, 2012 12:22 PM
Apr 12, 2012 12:51 PM
Apr 15, 2012 7:53 PM
Apr 16, 2012 4:59 AM
Aug 31, 2012 7:04 PM
50This is probably a pretty good explanation.
Sep 1, 2012 5:40 AM
Oct 21, 2012 12:38 AM
52I believe there are two reasons that Asians do not eat brown rice 1/ When European nations dominated China they would send rice back to Europe only after processing and polishing. Chinese copied this practise. 2/ Apparently during one of the great famines in China (and Asia in general) the only rice available was discoloured (dark) rancid rice; from those days brown rice has been considered bad rice in China
Oct 21, 2012 4:35 AM
53Botned: (1) you think the Chinese ate brown rice until some time after that Europeans in China began exporting rice from there?
(2) When? And do you mean that polished rice became discolored when it went rancid? Are you sure?
(3) Have you read the explanations given earlier in the thread? In what way do you think they are wrong?
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