Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
12 Oct

How Bad is Rice, Really?

riceThe cereal grain family prides itself on its powerful, expansive arsenal of lectins, phytates, gluten, and other antinutrients. A single seed of its patriarch, wheat, can punch holes in gut linings with ease, and cousin oat has managed to obtain official recognition as being good for the heart even as it doses you with gluten. As healthy whole grains, they hide their armaments in plain sight; they cloak their puny bodies in the very poisons for which they are lauded and applauded. We Primals have got a heated feud going with the family as a whole, but should we paint all its members with the same brush?

Let me draw your attention to rice – diminutive member of the cereal grain family, frequent component of anti-low-carb advocates’ arguments, and the source of much consternation among grain abstainers. Is white rice the proverbial black sheep of the grain family? Does it deserve our full and unwavering opposition? Or, perhaps, can we treat rice like that crazy uncle who drinks a bit too much at family gatherings – occasional visits of short duration are fine and mostly harmless so long as you keep the hard stuff (scotch/soybean oil) locked up?

I’m starting to think it’s not quite so bad as we sometimes portray it. Sure, rice is nutritionally bereft, but it’s not all that offensive when compared to other, more heavily fortified grains.

As a seed, rice does employ a number of anti-consumption deterrents, most of which are located in the hull and bran. Let’s take a look…

Phytate

Phytate, or phytin in rice, binds to minerals, rendering them largely useless to any animal that consumes it. Well, rats can break through the phytate and get at the minerals fairly well, but they evolved that ability – we did not. Heat does little to phytate, but, since it’s located in the bran, physically removing the bran removes the phytate. That’s why brown rice eaters tend to have poorer mineral balances than white rice eaters.

Trypsin inhibitor

Trypsin is a digestive enzyme produced by mammals to cleave protein peptides in twain and reduce them to their constituent parts – amino acids – for easy absorption. Without trypsin (or with it inhibited), we’d be hard pressed to digest all the protein we eat. Luckily for rice eaters, trypsin inhibitor is located primarily in the outer embryo of the rice seed, with a bit in the bran, and none in the polished, milled seed. Bran-free white rice has no trypsin inhibitor. Steaming rice bran deactivates it, too.

Haemagglutinin-lectin

While rice doesn’t have something as pernicious as the gluten lectin agglutinin, it does feature haemagglutinin-lectin, which can bind to specific carbohydrate receptor sites in the intestinal lining and impede nutritional absorption. Again, though, it’s only found in the bran, and standard steam cooking inactivates its toxicity.

The common thread is that white, milled, polished rice is basically pure starch. All the chemical negatives are found in the hull, husk, and bran, and those are easily removed or negated. It is essentially a blank slate, nothing all that bad about it, but nothing all that great, either.

Well, wait: there is the fact that rice contains potential allergens, which cannot be neutralized by processing. Rice allergy isn’t necessarily common, but its incidence rises in countries that eat a lot of rice. Wheat-sensitive individuals and others with food-related autoimmune disorders seem more susceptible to rice allergy, too (big surprise there), and allergic reactions generally manifest as atopic dermatitis, eczema, gastrointestinal distress, or asthma. If you’re sensitive to food in general and grains in particular, rice could pose a problem. And even if it doesn’t cause an immediate reaction, there remains the question of latent, hidden damage. As I’ve mentioned before, gluten is damaging even to supposedly wheat-resilient individuals. Is rice doing similar damage on a lesser scale, even to asymptomatic people? It’s certainly possible.

Varieties

There are tons of different rice varieties. Check out this exhaustive list of dozens upon dozens for an idea. Now, if this were a post about dozens upon dozens of strains of cattle (note: I’m actually not sure how many different types of cow exist; perhaps this would make a good future post), I would go into each and every variety with exquisite detail. Beef, after all, is a staple food for us. We’d do well to know everything about it. But rice? Rice is not a Primal staple. I’m not very interested in which Cambodian variety contains the most magnesium, or whether Bangladeshi ultra-short grain is superior to Indian red rice. It’s all very interesting, I’m sure, but I don’t want to become a boutique rice guy. I’m just interested in whether or not having some sushi or Vietnamese rice porridge with pig blood and organs now and then will derail efforts – and I think most of you are in the same boat. Here are some of the basic rice varieties you’ll come across.

Brown Rice

It’s the “healthier” choice because it still has the bran, with all its nutrients. In a 100g dose, raw brown rice contains:

  • 77 g carb
  • 3.5 g fiber
  • 3 g fat
  • 8 g protein
  • 0.4 mg thiamin (Vitamin B1)
  • 5 mg niacin
  • 1.5 mg iron
  • 143 mg magnesium
  • 223 mg potassium

I mean, even the most ardent zero-carber would have to admit that brown rice sports an impressive nutrient profile (to clarify, that’s 100g raw; 100g cooked is far less impressive). But most of it is bound up with phytic acid and mostly useless to humans. Rats and other rodents produce phytase, which breaks down phytic acid and releases the bound minerals, but until we engineer rat-human hybrids, we’re not enjoying the full potential of brown rice. Another option is to soak and ferment brown rice, as Stephan details here. To me, though, this just sounds like a ton of work, and I worry that the newly unbound minerals will just leech into the soaking/fermenting liquid along with the phytate and the other antinutrients. If you toss the liquid, won’t you be tossing the nutrients, too? Hopefully Stephan can chime in with some clarification.

White Rice

Mostly neutral. A 100g dose (raw) contains:

  • 80 g carb
  • 1 g fiber
  • 0.6 g fat
  • 7 g protein
  • 0.07 mg thiamin
  • 1.6 g niacin
  • 0.8 mg iron
  • 25 mg magnesium

Pretty meager, right? Not many nutrients, pretty high in starchy carbs – eating white rice and nothing but will lead to nutritional deficiencies fast, but not because white rice is leeching nutrients from you. It’s simply a matter of displacement. White rice replaces other, more nutritious foods, and in some cases, it acts as a vehicle for negative foods, like rancid oils and sugar.

Parboiled Rice

Parboiled rice is interesting. Parboiling involves partially boiling the intact rice seed – husk, bran, and all. This, in theory, is supposed to incorporate some of the bran’s nutrients into the interior. The parboiled rice is then dried and milled, producing a white rice with greater nutrient content than regular white rice. How does it pan out? A 100g raw dose contains:

  • 81 g carb
  • 2 g fiber
  • 1 g fat
  • 7.5 g protein
  • 0.224 mg thiamin
  • 5 mg niacin
  • 0.74 mg iron
  • 27 mg magnesium

It kinda works. There’s very little mineral change from white rice (perhaps even a reduction), but some of the vitamins seem to increase by parboiling. Interesting.

Wild Rice

Wild rice is pretty high in nutrient content, but, as with brown rice, the antinutrients are present and the minerals are mostly bound by phytate. In a 100g raw dose of wild rice:

  • 75 g carb
  • 6 g fiber
  • 1 g fat
  • 15 g protein
  • 0.115 mg thiamin
  • 6.7 mg niacin
  • 2 mg iron
  • 177 mg magnesium

If you’re willing and able to figure out a way to soak and ferment wild rice while retaining all nutrients and minerals and discarding the antinutrients, it’s probably not such a bad option for a post-glycolitic workout carb.

The Peril of Categorization

Wheat is not awful because it’s a grain. It’s awful because it contains gluten (among other things). “Grain” is simply a valuable linguistic tool to promote better dietary choice-making. Rice is a grain that happens to be not so awful in certain circumstances – on the occasional dinner plate of a lean, insulin-sensitive individual; after a glycogen-depleting workout; underneath a massive slab of yellowtail prepared specially by a sushi-chef in appreciation of your enthusiasm for his creations. It’s a cheat that almost isn’t, that neither necessitates eventual pangs of guilt nor causes – for most people – pangs of gastric distress.

There is nuance to all things. Though categorization is a valuable, essential data management tool, one that helped propel us to the top of the food chain (grouping bits of data together into categories allows us to handle more mental “stuff” at once), we run the risk of forgetting that these groups are made up of individual, non-homogenous bits. There is danger in missing the trees for the forest. Rice is a grain, yes, but it’s not the same as wheat, barley, oats, or corn. Avoiding grains as a general rule is good for your health, and that goes for rice, but be realistic. A bit of white rice with a restaurant meal is not going to kill you.

Don’t take this as blanket approval for immediate regular rice consumption, however. It’s not black and white. Rice exists on one end of the “grain suitability” continuum. You know how I’ve discussed the dairy continuum? Raw, grass-fed one on end and low-fat, homogenized, ultra-pasteurized on the other. It’s the same for grains. High-gluten wheat on one (very bad) end and rice on the other (don’t lose sleep if you eat it) end. Do I recommend ditching the entire group altogether, just to make things easy and avoid any possible irritants? Sure, but if grain consumption presents itself, or you literally are hamstrung by finances and simply need some calories, you shouldn’t beat yourself up over it just because you ate some white rice.

Rice can even be a vehicle for the good stuff – for butter, ghee, coconut. It can also be a vehicle for the bad stuff – for vegetable oils, for sugar. In fact, it’s the essential neutrality of rice that makes it what it is. The problem with rice in most people’s diets is twofold: it serves as a vehicle for processed fat and sugar; and overweight, insulin-resistant folks with damaged metabolisms can’t handle the glucose load.

Rice fried in rancid corn oil? Avoid.
Rice fried in homemade ghee? Not so bad, necessarily.
Rice if you’re trying to lose weight? Avoid.
Rice if you’re lean and active? Not so bad, necessarily.

The Asian Paradox

This probably deserves a full post, but I’ll briefly discuss it here. I’m not going to sit here and claim that Asians don’t actually eat rice. They do. And they have for centuries while maintaining pretty good health and staying fairly lean. That’s changing nowadays, though, with the Westernization of their food. They’re eating more sugar and using vegetable oils for cooking, rather than traditional animal fats. These factors are deranging their metabolisms, turning the relatively benign rice starch into an enemy. It just suggests that carbs, in and of themselves, are benign in a metabolic vacuum. If you have everything else going right – insulin sensitivity, regular activity, absence of metabolic deranging foods like fructose, lectins, and excessive linoleic acid – pure starchy carbs aren’t going to be a big problem. But, especially in the States, we live in anything but a nutritional vacuum. We aren’t starting from ground zero. The overweight perimenopausal wife and mother of three working 50 hours a week is not starting from square one. She has an issue with glucose, one that might not be cured in a lifetime. For a person like that, avoidance of rice is recommended and probably necessary.

We have to face facts. Deranged has become normal. Glucose intolerance – or perhaps “mishandling” is better – has become standard. Where rice belongs in your life depends on where you fall on the metabolic derangement continuum.

What are your views on rice? Do you avoid it like the plague? Have a little in certain dishes? Let me know in the comment board on Grok on!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Wild rice is not related to white or brown rice. Totally different genus. It also doesn’t contain gluten, and has much more fiber. I would choose wild rice over all the other choices.

    cathyx wrote on October 12th, 2010
  2. I just started a month of no grains in my diet to see how I feel off them completely. However, it would be nice to be able to tell my kind and generous friends that occasional rice in the meals they invite me over to share would be ok. They have been very understanding in my dietary changes, though they don’t practice similarly…yet! We’ll see how my month goes before I offer up rice as a viable option!

    Rodney wrote on October 12th, 2010
  3. Sushi. I never eat it otherwise. Come winter, I may do a variation on po’ man’s rice pudding, but likely not.

    naiadknight wrote on October 12th, 2010
  4. So you’re saying Rice Krispy treats are OK? :-)

    Seriously rice was one of my favorite grains before going Primal. I travel to Asia a lot and it is hard to avoid there. Still I rarely eat it at home and since I don’t eat out often when not traveling, I do enjoy it when I have Asian cuisine.

    Now please come out with a post saying naan is good for you!!!

    Dave Fish wrote on October 12th, 2010
    • Ooo, naan. This would definitely be a part of my 80/20 if I could get near an Indian restaurant. So yummy.

      musajen wrote on October 12th, 2010
    • I agree, hot off the tandoor!

      Tess Gleason wrote on December 22nd, 2013
  5. I’m an English teacher in Japan. At my schools we have school lunch. Two days a week, it is bread-based, the other three days it is rice-based. I eat the rice on rice days. And, luckily for me, the bread comes in a nice package that I can take home and feed to the deer.

    PrimalJapan wrote on October 12th, 2010
    • Delicious Copy Pasta

      PrimalPro wrote on October 12th, 2010
  6. David, I have read on several celiac sites that all grains contain gluten, just different types. The gluten protein in wheat, barley & rye that celiacs react to is gliadin. Researchers suspect that some celiacs are sensitive to all glutens.

    However, you are correct about the cross contamination point. Still, it doesn’t mean that some folks won’t react to oats. I happen to be one of them.

    So, celiacs need to proceed with caution even with GF oats.
    —–
    I react to rice too and decided to avoid all grains (and soy.)

    Before switching to grain free I used to experience pain in my gallbladder/liver area. Of course I also upped my healthy fats at the same time so I credit both moves with that improvement and others.

    Nan wrote on October 12th, 2010
  7. haha, I’ve been saying this in the forums for a while. I totally feed my skinny family members white rice with dinners sometimes and I don’t feel bad about it at all. It’s fairly benign as far as grains go. I don’t indulge much since I have weight to lose but I do love it! I would go bankrupt trying to feed the 4 of us completely primal so rice is a perfect cheap filler. “The Peril of Categorization”- exactly! nice post.

    katie wrote on October 12th, 2010
  8. as I was educating myself regarding type 2 diabetes..I was astonished as to how highly glycemic rice was..even brown rice..! since then…as I made all the primal changes..I avoid it completely. once in a while a eat a tablespoon..

    rik wrote on October 12th, 2010
    • Speaking of diabetes, didn’t Taubes in Good Calories, Bad Calories mention that diabetes came to India when Indians started eating rice imported from Thailand etc. I am away from my copy of GCBC, so please confirm.

      CyberGrunt wrote on October 12th, 2010
      • That is totally untrue. I’m from southern part of India where rice is our staple food. Our ancestors had been eating only rice based foods and I cannot remember a traditional recipe from our region that is wheat based. In fact rice is considered so divine, it is offered to God for worship as well. So if Taubes is right, then all our ancestors would have been suffering from Diabetes.

        janu wrote on March 23rd, 2012
  9. I love rice, but it actually seems to be the most problematic grain for me in terms of bloat/water retention/overall ickiness. So, I’ve come to avoid it mos of the time, though I will splurge for sushi.

    Christine M. wrote on October 12th, 2010
  10. I’m an Overseas Chinese and I -DESPISE- rice. And all other large carb sources for that matter. Haven’t touched it in two years and there are no plans to restart on it, now or in the future.

    Benjamin wrote on October 12th, 2010
  11. I’m more and more diverging my thinking towards the idea that starch is not bad per se. With the recent series on potatoes by Stephan from whole health source and the fact that starch ends up as glucose exclusively instead of fruit, where you also get an appreciable amount of fructose.

    The folks from the perfect health diet also recommend a small portion of the diet coming from starch and it makes sense because they’re in favor of limiting proteins. I think that they bring some great points.

    With that said however, starch is most of the time much less nutritious than meat and fats so I still opt for the latter, but I would understand someone who wanted to go a bit higher on starch consumption. There is also the fact that most people’s metabolic machinery isn’t fit anymore for a higher carb load, but this is an whole other story.

    Sebastien wrote on October 12th, 2010
    • it’ll catch up w ya eventually i think. the adrenal glands and pancreas of a young person can take it better…which doesn’t mean it’s good

      DThalman wrote on October 15th, 2010
  12. I can’t decide what is better, a potato or a bowl or rice? Help me out on this one everyone!!

    Meagan wrote on October 12th, 2010
  13. I can’t decide what is better, a potato or a bowl or rice? Help me out on this one everyone!!

    Meagan wrote on October 12th, 2010
    • Potatoes have potassium, magnesium etc. White rice has starch. Potato > Rice IMO

      StephenAegis wrote on October 13th, 2010
      • Peel your potatoes tho!

        StephenAegis wrote on October 13th, 2010
        • why peel them?

          Olivia wrote on May 22nd, 2012
  14. I eat white rice probably twice a week. I am never giving it up. I eat brown rice once in a while when it sounds good.

    Harry wrote on October 12th, 2010
  15. It’s not just the diet that changes it’s the labor. My grandfather shoveled coal into a steam locomotive 60 hours a week and was slim as a rail despite his potato heavy diet. His grandson spends a good part of the day on his duff in front of a screen or a wheel.

    Developing nations are rapidly urbanizing and folks are coming from a life in the fields w/o mechanization into jobs that require far fewer calories. I’m not sure there is a paradox at all.

    Peter wrote on October 12th, 2010
  16. I’ve never been a huge fan of rice even in my pre-PB days (in fact, I really don’t see the appeal in it) – it’s just a lot of nothing to me. But a while ago I came a cross a wild rice risotto recipe that is absolutely to die for. I make it a few times a year, enjoy the hell out of it and don’t sweat my scant rice consumption.

    unchatenfrance wrote on October 12th, 2010
  17. I eat rice maybe twice or three times a month without catastrophic effects. Depending on I guess if I go out or not much during the month. Mainly basmati rice with indian (rarely), thai maybe once every few weeks, and sushi maybe once per week.

    Carly wrote on October 12th, 2010
  18. Hello Mark…

    I completely avoid rice like the plague. It makes me feel bloated and ravenous one hour after eating it. It’s not worth the trouble it does to my system, imo.

    Chase wrote on October 12th, 2010
  19. Since adopting the Primal /Paleo way of eating since a year ago, I have reduced eating rice significantly. My family still eats rice except for my 1 year old whom I control very much of his diet, after learning that this is the best way to eat. Eating this way certainly works for me in many ways. However, I still eat rice now and then, and when I do, I control the portion. The most is half the size of my fist, never more. This is the best portion for me, besides, I don’t make it a staple so eating rice this way doesn’t create havoc to my system. Yes, eating coconut based curry is good with rice and I usually don’t finish the rice when we eat in a Thai restaurant, or Indian for that matter.

    Having living in Japan for 10 years, I’ve learned that their diet is healthier than that in the US, although they eat lots of carbs in the form of rice or noodles. But increasingly, they eat ready made convenient store food and imported US fast food such as STARBUCKS, KrispyKreme and the likes. It would be interesting to see how their health goes in 10 or 15 years time, especially among young people.

    TokyoMum wrote on October 12th, 2010
  20. I just avoid it because its not hard to do so. This is something I have not missed. Its just a bland filler that does nothing beneficial. So why eat it.

    Kyle wrote on October 12th, 2010
  21. I remember hearing that the synthetic vitamins that fortify white rice are reattached using gluten from wheat. Perhaps you can rinse them off…

    Stir fry is just fine without the rice.

    CyberGrunt wrote on October 12th, 2010
  22. Great post. I love this stuff – balanced, informative – I can make decisions on what’s appropriate for me and my family armed with good knowledge. Ditto the comments with further insights on oats.

    I’ve still been using a bit too much rice (gluten-free baking substitutes) in a ‘lazy’ phase but I think I’ll use a little less. Actually I don’t tend to have much at all with meals now – it’s funny, you get used to eating differently and just skipping the starch. But it remains a good wheat-free alternative for my non-primal family.

    Thanks heaps!

    Helen wrote on October 12th, 2010
  23. I try not beat myself if I eat a spoonful of rice sometimes. I grew up in rice eaters’ island, Japan! However, I would be concerned about sushi rice…we use quite a bit of sugar to season rice for sushi rice. Also the sweet sauces that is drizzled over rolls are loaded with sugar. Sashimi, however, just some slices of raw fish is delicious and part of PB food.

    Emi wrote on October 12th, 2010
  24. Very informative! This really means guilt free meals where sushi and fragrant coconut rice with curry is concerned. On occasions of course. Grok on!

    ChuenSeng wrote on October 12th, 2010
  25. I’ve been living in Hong Kong for about two months, avoiding rice all the way, which has been an expensive and inconvenient annoyance. Much thanks as this eases the load a little bit.

    Sam Stufflebam wrote on October 12th, 2010
  26. I’ve never really loved rice very much. I’ll only eat it with sushi, or Chinese take out, or alternately, beans and rice with Cuban food. But we don’t eat those things too often anyway.

    I haven’t eaten rice since going “primal,” or much starch of any kind. We did have pizza tonight, for the first time since I went primal, and I noticed that my cheeks flushed, just as if I’d had a few drinks, even though all I’d had was water. I wonder if the next time I eat rice, this will happen.

    Sam Cree wrote on October 12th, 2010
  27. I’ve lived in Taiwan for two years now and recently went Paleo/Primal again. I try to avoid rice and don’t eat any atm. It’s a staple here and people think I’m somehow crazy for not eating it. I must say I don’t really miss it. If I go to a Sushi place I generally just order Sashimi and vegetables.

    Stefan wrote on October 12th, 2010
  28. Love the source on this one (Didn’t know “The American Association of Cereal Chemists” even existed!):

    “…and allergic reactions generally manifest as atopic dermatitis, eczema, gastrointestinal distress, or asthma.”

    All of the above for me. Cutting out all grains eliminated all reactions.

    Patty wrote on October 12th, 2010
  29. So strictly speaking rice is carbs and should be avoided (especially if following paleo).. but can black rice be an exception?

    http://www.eurekalert.org/pub_releases/2010-08/acs-brr080610.php

    ben wrote on October 12th, 2010
  30. Hi Mark, I eat rice occasionally (couple times a month?), mostly if I’m wanting something chewy, or to replace noodles in a chicken soup, but I can’t have much in a serving or my blood sugar skyrockets. It’s a good budget stretcher with the kids (picky picky!) and I’d rather they eat that than pasta. Always lots o’ butter or fat with it.

    Also a rare cheat is Asian rice noodles, maybe in a stir fry. Glucose spike yes, but at least no wheat allergy.

    Kristina wrote on October 12th, 2010
  31. Ok, now what about beans?

    I, and a bunch of friends, are concerned about the economic future, and have been stockpiling food.

    Beef, lamb, chicken, and pork don’t store as well as rice, beans, and wheat do.

    I understand wheat. I get that white rice is probably neutral.

    What about beans?

    Just this guy, you know? wrote on October 12th, 2010
  32. i have rice few times/week since it taste fairly neutral; it’s gentle on my digestive system. (wheat sometimes gives me horrible bloating). + i grew up with rice. it’s harmless enough for _healthy_ people.

    i don’t care for potato, bread, quino. so why would i waste my “starch” allowance? i’d rather skip. cauliflower tastes pretty bland & nasty (to me).
    even you grind it up to make it look like rice. it still does not tastes as neutral & functional as rice. also grinding sounds more tedious than soaking/fermenting.

    so i’ll stay with rice. thank you.
    (oh, i also like millet & coix too.)

    regards,

    PHK wrote on October 12th, 2010
  33. My interesting reaction to rice:
    In the past I’ve fasted (3, 5, 7, 10 days without any food), and usually progressed with better diets as I became accustomed to fasting. I noticed that, whenever I would eat rice (white or brown) a few days after a fast, I would get a runny nose WHILE I’m eating them. This never happened when I would eat fruits, veggies, and nuts. But ever since I’ve become a ‘Grok’onian I’ve realized why I was reacting the way I did to rice. Thanks for the wonderful life-saving info!!!!

    runningjay wrote on October 12th, 2010
    • Just wanted to add something. I’ve been heavily invested in health from a holistic viewpoint for a few years now. I’ve read various studies ranging from the flawed ‘China Study’ to the less noticed ‘Enzyme Factor’ by Dr. Shinya Hiromi. Although he advocates a mostly vegetarian diet, I adhere to some of his advice strictly for his impressive qualifications as a world renowned gastroenterologist with over 40 years of experience treating patients. He has personally seen the devastating effects that diet plays in one’s health, and thus has created a basic outline for his patients to heal their bodies. He essentially puts them on a plant-based diet, with PLENTY of brown rice and little meat. Afterward he would check on them and lo and behold, their colons are revived from years of abuse. It’s an interesting paradigm. Food for fodder :)

      runningjay wrote on October 12th, 2010
  34. Thorough work Marc. For me rice is a no-go. Like wheat, it contains dangerous proteins that cause a leaky gut and autoimmune diseases. Read my post on the subject http://bit.ly/a9Gvjk. VBR Hans

    Hans Keer wrote on October 13th, 2010
  35. I have eaten no grains whatsoever for several years – I don’t miss them at all and considering their meagre nutritional profile (and considerable anti-nutritional profile) I see no logical reason to include them ever when there are so many better foods available.

    I think starches in general are pretty tasteless on their own so it is only flavours from other foods or herbs and spices that are served with it that gives it any flavour. As carriers of flavouring they may have some merit but other than that they are just nutritionally poor fillers.

    With regard to oats and gluten, gluten is the name for the major protein in wheat. Oat protein is avenin. A study with celiac and non-celiac children showed that many of the celiac children showed an immune reaction to the oat protein avenin independently of any reaction to gluten or gliadin from wheat.

    Alex wrote on October 13th, 2010
  36. Ah grains, rice, oats are all foods that we can eat. Moderation is the key. They are God given food to eat.

    Personally I don’t like rice. However Bruce Lee ate it and he looked great. I don’t think thats what killed him.

    Lee wrote on October 13th, 2010
  37. Riiiggght. Seriously, Rice does NOT make you fat. Look at all the ‘fatties’ in Asia. LOL.

    Eating more calories than you use makes you fat. period. Stop eating your biggie sized junk food, processed foods, fatty mcfat fat foods and get off the couch.

    E.E. Cummings wrote on October 13th, 2010
    • Condescending much? Do yourself a favor and read Gary Taubes’ Good Calories, Bad Calories.

      Dave Fish wrote on October 13th, 2010
      • No. YOU do your research. I eat rice few times a week and eat grains as well in my diet and im far from fat. Eating too many cals = weight gain, period. You can still eat rice as long as you watch your cals and still lose weight if you want. Theres many ways to skin a cat you know.

        Ziltoid wrote on October 13th, 2010
        • Read Taubes cover to cover and then come back. It isn’t about total calories, Atkins proved that conclusively half a century ago, it’s where those calories come from and how the body handles them.

          And, it isn’t about how fat or otherwise you are either as to whether a certain item is good or bad to eat.

          Kelda wrote on October 13th, 2010
  38. I’m thinking steamed white rice and veggies for a workout meal. I haven’t eaten rice in 10 months, so I will be able to tell right away how it affects me. On second thought, I will add nice big pieces of strip steak in with the veggies and rice…lol.

    Aaron Curl wrote on October 13th, 2010
  39. Rice gives me stomach cramps. That’s all I need to know. No rice for me. And Rice Chex cereal, the taste of which I like, makes my blood glucose soar.

    Darwin's Doctor wrote on October 13th, 2010
  40. Not all grains are bad. An occasional shot of bourbon seems to be good for me.

    DRK wrote on October 13th, 2010
    • best response yet. HAHA

      meret wrote on October 13th, 2010

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