Discussion in 'General Discussions' started by Amica, Feb 21, 2020.
@shravs3, I didn't know we could get hand-pounded rice here! I'll look for it. Thanks.
It's definitely not fungus.
I saw that thing about the chlorophyll, too — but only on that one rice site and on a blog post that was apparently copied from that site word-for-word. I don't know what to think.
We're not diabetic, just health-conscious. We'll stick to white Basmati.
Both your links were interesting. Thanks! Although I'm glad I didn't try to read them late last night.
Thanks @heron! It is brown rice and it's definitely not mold.
Those science journal papers tell you that Arsenic is higher in brown rice, and by how much. And guesses about why swarna rice has lower GI than other types- based on genes.
If you want to find out how your rice habit affects your body, then you can measure blood glucose levels on your own at home. Once upon a time older relatives from desh while staying in USA went shopping in walmart and bought themselves the BG testing meter, test stripes, and finger-poke lancets.
@Rihana had recently linked a video posted by @AmulB in the intermittent fasting thread post #46 about a couple who are doing this test at home, and using it successfully in their weight loss scheme. Link to video: Anyone Like To Join With Me To Do Intermittent Fasting.
In three BG measurements you can find out what any specific rice type does to boost your BG, and by how much.
1. Before eating
2. 30 minutes after eating 100 grams of cooked rice and
3. 1 hour after eating
Thanks for the link, Amulet. My favorite part of that video is the disclaimer.
You want me to poke myself three times for every variety of rice I can find? Not going to happen. I'm getting deprogramming help, remember?
24 mantra has an organic handpounded sona masoori rice, which is what we use! Available in most Indian stores.
Haha... I've been told to "let it go...", and quit delving deep into what was seen/heard/read.
I am working on it most of the time. However, I am beginning to doubt that notion "practice makes it perfect..." in the "give it up already" practice.---0O0--- Be that as it may... you started the thread with Glycemic Index and Arsenic levels as the two issues, and the title of the thread pointed to Arsenic as the bigger of the two.
Bran is the brownish covering on the rice grain. This is mostly polished off in the Machine-threshed product. Hand pounding (or threshing) does not remove this layer of Bran, and that's how the rice grain looks brown or brownish. The picture above shows the layers within the Bran also. I bet someone has published the information on exactly which one of these layers the Arsenic is accumulated as well.
Analysis for Arsenic by various methods had always established that BROWN RICE (all manner of non-machine-threshed) has more Arsenic than polished white rice. It is the Bran-Layer where all of the rice's Arsenic Content is collected:
Superfood rice bran contains arsenic
However, there is absolutely no need to imagine that the rice eaters have to jump to the choice of
Would you like to be chubby ? Or
would you like to be dead ?
I want to imagine that daily consumption of microlevels is going to prove the idea "what doesn't kill you makes you strong", and develop an internal resistance to As poisoning.
That said, I would recommend mothers of young (< 20 years of age)children read this on Arsenic and how to choose your rice: Arsenic in Rice (& How to Avoid It) | Wellness Mama
Thanks, @Amulet! You rawk.
Arsenic in brown rice made me wonder ... if husk is the culprit, what other toxins do we need to watch out for? A quick search unearthed that flax seed contains cyanide.
Hand pound rice are available in any Indian store like Patel. I am using it past few months.