Rice feeds more than half of the world’s population. Homeland of this culture is considered to be Asia (northern regions of modern Thailand and Vietnam).
In Asia, it turns out, per capita consumption of 150 kg of rice is recorded annually. In Eastern cuisine, neither salt nor fragrant spices are added to rice to fully preserve and feel its natural (natural) flavor. In some Eastern cultures, rice is considered a symbol of vitality and fertility, perhaps explaining the secret of a common custom – to spray rice on newlyweds.
Rice spread to Europe much later. Here it was originally considered a valuable exotic plant. From its grains were made special sweets intended only for royal luxury and intended for the festive table. Gradually, rice became one of the main food products in Europe. However, it should also be noted that in Europe, unlike in Asia, the mixing of its dishes with other ingredients began from the very beginning.
Properties of rice
Among the positive properties of rice is its high nutritional value and the best combination in dishes with other ingredients (meat, fish, vegetables, seafood). Rice is extremely useful for the human body. It not only replenishes energy expenditure, but is also an important source of proteins, carbohydrates and minerals, with a small amount of fat (0.9 g – fat, 6.4 g – protein, 72.5 g – carbohydrates, 70 mg – potassium, 30 mg – Calcium, 38 mg – magnesium, 104 mg – phosphorus – 100 g of rice).
The more processed the rice, the lower the content of vitamins and minerals in it. In this respect rice is no exception among other grains. In medical practice, rice has long been used to treat digestive processes. It is the best remedy for uncomplicated cases of diarrhea. In addition, it has been established that the use of rice bran reduces the risk of developing bowel cancer. Thiamine deficiency is observed in the part of the population that is mainly fed with white rice. In addition, the very beneficial bran, which is preserved in brown rice, contains some nutritionally harmful substances, such as phytic acid, which inhibits the absorption of iron and calcium. The starch in rice is slowly digested and assimilated, thus ensuring a constant transfer of glucose into the bloodstream and regulating blood sugar levels in diabetics. That is why the starch in rice plays the role of a dietary cell. Rice does not contain gluten, so it is useful for those who have intolerance to wheat (suffering from celiac disease, intestinal infantilism). This is especially important in infants because they do not yet have sufficiently formed activity of gastrointestinal enzymes and gluten-containing porridge may provoke celiac disease in their body. Babies are usually fed rice milk porridge. Milk replenishes rice porridge with various complete proteins, minerals and vitamins, in addition, it tastes good.
A large number of nutritionists recommend rice unloading days, especially for those who suffer from a tonic problem. Rice contains small amounts of sodium, which provides water retention in the body, however, it is rich in potassium, which helps to expel sodium. Rice contains 8 essential amino acids for the body. If you do a “rice day” at least once a week (you can add neutral or alkaline mineral water and not fat!), You will lose 1 kg of body weight – fluid and metabolic end products.
Japanese geneticists have created a new variety of rice that can help diabetics – relieve them from drug therapy. As the creators of the new product report, fresh rice lowers blood sugar, and this is all based on the stimulation of the synthesis (production) of its own insulin in the human body. Fumio Takaiva, a professor at the National Institute of Agrobiology in Japan, argues that drug therapy for people with type 2 diabetes can be completely replaced by rice if it is included in the diet at every meal. The new anti-diabetic drug is responsible for a substance called glucagon-like peptide-1 (GLP-1). The gene for this compound is embedded in the rice genome by researchers.