‘Is rice good or bad?’ this has been a million dollar question for the past few years.
Rice is not a bad thing. But the bad thing is when we mindlessly gobble huge portions of it. A humble dal-chawal meal is so satiating, that it makes us eat slower and increases our chances of eating the right quantity. This promotes good health and proper digestion, which are the cornerstones of an accelerated metabolism.
HEALTH BENEFITS OF RICE:
All forms of activities require energy. Carbohydrates are the quickest source of energy and rice is packed with carbohydrates. Skipping this important component in your meal will make you feel sluggish.
Promotes muscle growth:
Rice contains important amino acids, and when served with a meat dish, the diet is almost complete in terms of muscle mass. Rice is a good option for vegans and vegetarians seeking to develop their physique. The protein content in rice is important for muscle development and preserves lean body mass.
Prevents gastrointestinal distress:
Rice has low fibre content and is therefore beneficial for people suffering from diarrhoea, colitis or morning sickness. The low sodium content present in rice makes it a good choice for those with high blood pressure and kidney diseases.
Rice has mild diuretic properties and serves as a good digestive aid and natural anti-inflammatory. The manganese component present in rice helps to boost the immune system. Thiamine present in rice is an important component for cognitive processes.
Despite the recent negative press about rice, it still remains the staple food for most of the world’s population. Many cultures consume rice, several times a day. Though rice is produced through a refining process, which eliminates the inherent nutrition, it still provides us with various health benefits through diet. The rice that we consume is not bad, but what matters is what is served along with it. Rice is actually packed with nutrients and has more advantages over other carbohydrates.
HEALTH RISKS OF EATING RICE:
Rice contains high glycemic index and is considered to be a fast carb. Rice is rapidly broken down into sugar in our body. This in turn contributes to insulin resistance and glucose spikes. Studies show that consuming white rice in large quantities, five times a week increases the risk for type-2 diabetes.
- Brown rice is low on the glycemic index and decreases the risk of diabetes when ate in moderation.
- White rice lasts longer than brown rice and can be stored for a longer period of time.
- All types of rice are low in terms of allergic risk. But white rice is a great choice for people who are allergic to wheat and wheat products.
- Parboiled versions of rice take longer to cook, but retain more nutrients.
- One serving of cooked rice has about seventeen percent of the daily allowance of carbohydrates.
- White rice is high in carbohydrates but low in fibre. It does not contain a large amount of vitamins or minerals and is easily digested.