Never underestimate people’s knowledge, as in why did they only eat white rice for thousand’s of years till some smart alek decided to say on no no brown rice is better. Brown rice is easier to harvest, yet they went to great lengths to convert it into white rice. I put quite a bit of value in accumulated wisdom throughout the ages, more so than some slick guy overreaching their potential trying to make a point.
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I don’t think they did as most people were very poor and it was relatively expensive to make white rice. Around the industrial revolution is when processing become more of a thing and that’s not thousands of years.
White rice is better than brown rice though because of arsenic even if most ate the latter throughout history of the rice varieties, that doesn’t matte.r.
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The cost/benefit seems unclear from the current science. As with most things, its complex.
Brown rice has been advocated for as a healthier alternative to white rice. However, the concentration of arsenic and other pesticide contaminants is greater in brown rice than in white. The potential health risks and benefits of consuming more brown rice than white rice remain unclear; thus, mainstream nutritional messaging should not advocate for brown rice over white rice. This mini-review aims to summarize the most salient concepts related to dietary arsenic exposure with emphasis on more recent findings and provide consumers with evidence of both risks and benefits of consuming more brown rice than white rice. Despite risk-benefit assessments being a challenging new frontier in nutrition, researchers should pursue an assessment to validate findings and solidify evidence. In the interim, consumers should be cognizant that the dose of arsenic exposure determines its toxicity, and brown rice contains a greater concentration of arsenic than white rice.
In the United States, a 2007 report found that rice from some south-central states contains almost twice as much arsenic as California rice, on average, because arsenic-based pesticides were used earlier for growing cotton. Siobhan DeLancey, a spokeswoman for the U.S. Food and Drug Administration, told The Salt: “Those are the areas we are more concerned about.”
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If GMO were allowed by public / governments more we would probably have arsenic-free brown rice.
I have learned that white rice is much lower in phosphorus than brown. My dog had kidney disease and we tried to keep phosphorus levels low.
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I personally can’t eat whole grain products (except oats for some reason), as they give me serious digestive issues, but I can eat white bread/rice and corn flakes, etc. I’m not convinced by the evidence of whole grains being good for you, but we are all individuals and react differently to foods.
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Well, I’ll say it again, the bran (outer Layer) of the grains has some nasty stuff in it because it is supposed to protect the seed. Of course, it won’t kill you (if you eat a slice of whole wheat bread) but in general non whole wheat products are tolerated better by MOST people, thus healthier in general. The reason you can tolerate oat is because the oat grain has way more chaff than any other grains, as such the oat bran does not need to have nasty stuff in it, since the grain of oat is being protected from many layers of chaff it has. Other grains only have one layer and even that comes off when the grain matures (As I have noted I grew up in a farm, that’s why I know these things). It all goes back to basics, the survival mechanisms of the species. Again, whole wheat is not healthier than white stuff, except for oats which are healthier in their whole wheat form since their bran does not (need) have the nasty protective stuff in it. .
Oats, Oatmeal, and Porridge: Plant Facts and Food Uses - Dengarden
Oats above plenty of protection. Wheat below almost naked no protection thus wheat bran has nasty stuff in it to protect the seed.
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While all the breads produced from refined wheat flour meet the low-FODMAP criteria, the breads from rye and whole meal wheat flour have to be considered as high-FODMAP, regardless of the processing conditions investigated. Breads produced from rye flour exceeded the limits for fructans and mannitol, while whole meal wheat breads were found to exceed the threshold for excess fructose.
It’s what’s been observed in assosciation studies as far as I know, controlling for many confounding factors (but obviously not every).
I have not read this article yet but I assume all of the nutritional people are correct (because of my previous experiences in researching things) to start with.
" Results from large prospective cohort studies showed that whole-grain consumption was inversely correlated with all-cause mortality and mortality from several conditions, including cardiovascular disease, cancer, type 2 diabetes mellitus, respiratory disease, and infections."
It seems it is associated with protecting of all kinds of diseases. I don’t think it matters what type of whole grain.
(Linus Pauling institute have similar articles for other food and macro/micronutrient).
This is the reason why medical and nutritional societies recommend these types of foods, it is not bias or conspiracy theories.
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Agreed - and I think whole-grain counts under the “whole food” classification, as in this recent study:
“adhering to a whole-food, plant-predominant eating pattern” cited here: Healthy Lifestyle (alone) gives you 21 to 24 Additional Years - #9 by RapAdmin
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Yes, I don’t think there is any good evidence for any specific grain or food over the other within each category as well, TheNutrivore when he reviewed BJ’s diet mentioned this:
"There’s no data on any of this like what is this guy even doing. All right like aside from just like general things that we can infer about vegetables from like the epidemiology, and you know some general things about isolated like protein extracts that we can infer from some randomized control trials and whatnot.
I doubt that there’s very much data on any of the stuff that this guy is doing like I have no doubt that the diet that he’s following is healthy based on like other like just like some very general sort of you know data that’s out there. There’s like nothing groundbreaking or anything say oh yeah vegetables are good for you oh yeah I mean isolated protein extracts like they they tend to be pretty good for the end points that we care about. But like there’s being so specific about it oh like this particular type of dark chocolate oh you like raspberries over these other berries you know it’s like blah blah blah blah blah hemp seeds over you know like sesame seeds for example. It’s like what is he basing this on? Like there’s so many decisions that are obviously deliberate but I just have no idea like how he arrives at these"
(Generally people might go down a rabbit hole and identify the best vegetable, best whole grain, best nut, etc, but probably the evidence is just more toward them in general).
I wonder about grains low vs high in gluten though - haven’t looked at it in a decade, but recall there being a lot of arguments for low to know gluten
Another thing is that different people have different allergies and intolerances - these can to some extent be tested for via blood tests, and to some extent be explored via eliminate/trial approaches. For instance I was allergic to the protein in milk (not lactose intolerance) and it was life changing for me to cut out dairy. Others have said the same about wheat protein allergy even if they clinically have determined to not have any celiac/gluten allergy.
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I don’t think there is for gluten in general.
If a test shows you can’t eat a specific food then that does help pick foods within a healthy category.
Speaking about whole grains intolerance, I think it’s important to take into consideration what whole grains were part of your diet since childhood. I grew up with buckwheat, millet and barley as my daily diet. I still enjoy them and eat frequently. I didn’t eat rice in my childhood, and now I rarely have it and don’t appreciate the taste of it.
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@Dr.Bart Thanks for this. I haven’t heard of this connection before
Conclusions: In a randomized, double-blind, placebo-controlled crossover study of individuals with self-reported non-celiac gluten sensitivity, we found fructans to induce symptoms,
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To my surprise, when I visited a friend in Italy the last course of the dinner was salad and the first was pasta. And the other surprise-how small/tinny people were compared to USA. Was in Milan and you’d have to walk few miles to run into a fat person LOL.
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“Is It Healthier to Eat Your Vegetables Before Your Carbs?”
Most vegetables consist mainly of carbohydrates, but the type and amount vary significantly depending on the vegetable.
So, eat your carbs before your carbs?
Mainstream media nonsense. Stop it, please.
Mainstream media nonsense. Stop it, please.
Read the article before commenting, please.
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