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As it is correct to prepare rice

Поговорим о пользе риса Rice - one of the ancient cultivated cultures which exerted considerable impact on formation of a civilization, at least to its east part. In the east and the Southeast rice is a key product of food, at the same time being held in the deserved respect and love of the western part of the world, it is one of the most widespread food stuffs. Despite such solid "portfolio", the advantage of rice still causes hot discussions, his supporters have arguments also, and at opponents.

Rice consists of the germ surrounded with the dense white cover, for 70% consisting of starch, the brown cover incorporating a large amount of mineral substances, amino acids and even vitamins. The main part of rice when processing is ground to a white cover that gives the grounds to some researchers to say that the advantage of rice at the same time is completely lost and there is only a useless starch. Actually it not absolutely so. Even the white cover and a germ of rice contain amino acids and mineral substances, though in smaller quantities, than brown.

There is a set of grades of rice, each of which has the tastes and a scope, but the advantage of rice almost does not depend on a grade, it depends only on processing. In addition to brown and white rice, now popularity was gained by one more option – the steamed rice. The steamed rice turns out by processing of not polished grain the ferry, with the subsequent grinding. Such way allows to keep the maximum advantage of rice as minerals from a brown cover in a large number pass into grain, but at the same time rice after preparation has beautiful snow-white color.

In addition to the content of nutrients, the advantage of rice is shown in one more valuable property – it absorbs in itself(himself) and allows to remove the toxins which are contained or in the products used together with it or in an organism, serving as a peculiar sponge. You remember, in the childhood when we got sick with a gastric disturbance, mother or the grandmother by all means gave us rice porridge? Medicinal properties of rice in this case are just based on this its feature. However, for this purpose rice needs to be used without any additives as it generally and is used in the countries of the East and Southeast Asia.

The Ulybchivost, cheerfulness, symmetry and working ability of residents of those countries where rice is eaten constantly in large numbers, unambiguously testify in support of the theory of advantage of rice.

 
 
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