Rice Health

Rice - staple food for more than half the world population. Homeland rice is traditionally considered to be Asia, because it is in the north of modern Thailand and Vietnam for the first time people began to cultivate rice. Apart from the fact that this plant was a tasty and nutritious, it gave a more bountiful harvest, compared with millet and wheat. However, the spread of rice in Asia has been relatively slow, and only to 500 BC rice fields can be seen in large parts of India, China, Indochina, Indonesia and Malaysia.

Rice is easily adapted to more severe weather conditions: if the South Asian rice demanded a lot of water and warm all year round, in central China, Korea and Japan got acclimatized varieties that were transferred, and the coolness of night, and the relatively small amount of water. Me and other characteristics of rice, for example, in Korea and Japan is particularly well kruglozerny grew rice, sticky while cooking, as in the Himalayan foothills in India's Punjab province and Pakistan - a fragrant long grain "Basmati".

In the East, rice is considered the indispensable attribute of every day life, every meal. It is known that the consumption of rice in Asia is 150 kg per year per person. No wonder the phrase "bon appetit!" in some Eastern languages literally means "be treated rice" and "meal" - "rice dish". In eastern cuisine rice is almost never reluctant seasoned with salt and fragrant spices desperately trying not to drown out its natural flavor. Rice, grains which stick together when cooking, Asians eat with his hands, picking rice in small lumps with your fingers and then sending it into his mouth. It is believed to have hands and sushi - rice delicacy of Japanese cuisine. Residents of the East chopsticks to eat long grain white rice. It is also interesting that in some Eastern cultures, rice is considered a symbol of vitality and fertility, perhaps in this lies the explanation of the widespread custom of showering newlyweds with rice.

In Europe, the figure appeared only around 1000 AD At the time of Queen Elizabeth rice reached the shores of England, which was brought from Spain. Originally, rice was considered a very expensive, exotic plants, seeds of which were appropriate to prepare only regally luxurious sweets for the festive table. Gradually, he won a position as one of the main products, however, in contrast to Asia, Europe thought it possible to mix the grain with other ingredients of the dish. That is why in Italy and Spain to encourage the withdrawal of such rice varieties that have absorbed the flavor of other components of food, whether meat, poultry, seafood and spices. Due to the colonial policy of Great Britain, in the Old World have proliferated and Oriental cuisine, especially the Indian.

In Russia, the figure was brought recently in comparison with other countries and continents - some two or three hundred years ago. At such high latitudes taken root kruglozernogo varieties of rice, from which the peoples of Russia from ancient times to make delicious porridge, soups and pilaf.

To meet the growing demand in the domestic market of Russia, in 1965, bought rice abroad. Since the supply of rice to Russia is not stopped, and we can say with confidence that Russia will remain an importer of rice. Small amounts of rice cultivated in the Astrakhan and Rostov regions, as well as in the Stavropol region. In a large, but still not satisfying the demand of the country, the amount of rice have started to grow in the Krasnodar Territory in the days of power Nikita Sergeyevich Khrushchev. Kuban rice varieties are still popular and compete with the imported varieties. And both are gradually becoming part of Russian cuisine and culture.

Figure deservedly occupies an important place in the kitchen of many nations of the world. The most important quality of rice - is its high nutritional value and compatibility with other ingredients of dishes - meat, poultry, fish, seafood and vegetables. Rice is very useful for the human body, it not only replenishes energy costs, but also serves as an important source of protein (6.4 g per 100 g of rice), carbohydrate (72.5 g) and minerals (potassium, 70 mg, calcium 30 mg, magnesium 38 mg, phosphorus 104 mg), and thus contains little fat (0.9 g).

The more processed the grain, the less it vitamins and minerals. Rice is no exception to this rule. The structure of a grain of rice is the same for all varieties of rice: the germ of a new plant and white rice grains containing starch, hidden under a layer of brownish bran shell, and which are vitamins, minerals and other nutrients. In turn, the bran shell protects the hard husk yellow. All together - a grain of paddy. It is treated at different stages of rice which changes the appearance and takes a variety of taste.

In rice paddy fields are brought, also known as "Paddy." Then it must be dry and separate grains of rice straw and weeds. Paddy can be stored for several years, but after a year and a half after the harvest, he acquires a yellowish tinge and loses much of its natural flavor.

At the first stage of processing removes rice husk, which protects the grain from damage make up the 20% of the weight of paddy. Husk is rich in silicon, hard and unfit for human consumption, it is used as fertilizer, added to animal feed, and also used for other agricultural purposes.

In this phase, after the sale goes brown rice It consists of whole grains of rice, it is nutritious bran shell, which gives it its characteristic brown color and nutty flavor. In Asia, brown rice are consumed mainly the elderly, while in Europe and America appreciates his supporters a healthy lifestyle for the high content of nutrients compared to conventional rice. Brown rice is always a bit more expensive than white, because it takes less demand, and rice bran could be sold separately. Yes, and shelf life of such rice is reduced due to the fact that the grains remain oily wrapper.

Brown rice is cooked much longer than white - an average of 25 minutes, and cooked brown rice is not as soft as white rice. However, diets containing excessive amount of brown rice, can cause a deficiency of mineral substances in the body, so they are completely unacceptable in baby food. Macrobiotic diet based on brown rice became very popular in the 60's, but attempts to eat them alone resulted in several deaths. Still, brown rice is used in the diet of pregnant women as an excellent source of complex carbohydrates and other nutrients.

In the next stage of processing of rice in the process of grinding, remove the bran shell. It is important that it is a big part of all the nutrients contained in rice: vitamin PP, carotene, thiamine, minerals, fiber and folic acid, and amino acids (tryptophan, methionine, choline, lecithin, lysine, histidine, cystine and arginine). Bran shell used in the manufacture of finished breakfast and high-quality feed for livestock.

Rice, past all the stages of polishing, is white, so it remains only a white smooth grain of rice that contains a significant amount of starch (70%). The content of vitamins and minerals, white rice loses brown rice or steamed, but it is he is the main type of rice consumed the world. The time of preparation of such rice is minimal - about 10-15 minutes. And also he has a greater shelf life. Processed so rice remains the most popular type of rice throughout the world.

There is a special technology of quality characteristics of rice - steaming. Paddy is soaked in water, and then treated with hot steam under pressure. Past this procedure the grain is dried and polished as a normal figure. After processing the grain parboiled rice become amber color and become translucent. Steamed rice has its advantages: when steaming up to 80% of vitamins and minerals contained in the bran shell turns into a grain of rice, and grains themselves become less brittle.

Light yellow parboiled rice disappears when cooking, and he becomes as white as the white polished rice. However, while cooking parboiled rice is 20-25 minutes from the fact that the grain after processing becomes harder and slower than ordinary rice boiled soft. After cooking the grain parboiled rice will never stick together, in addition, it remains just as tasty and crumbly, even after re-heating meals.

During processing, some rice grains break. Large pieces of polished rice is separated from the smaller and come mainly in the production of finished breakfast and confectionery. The fine particles of rice grains used in the production of rice flour, pet food and brewing industry. Rice flour is widely used as a natural thickener, and is also used in the production of baby food.

In medicine, rice has long been used to treat digestive disorders. It is believed that it helps in uncomplicated cases of diarrhea. Moreover, the researchers suggest that the consumption of rice bran can reduce the risk of developing colon cancer.

Among the population, which feeds mostly white rice, distributed thiamine deficiency. However, such a useful bran shell, preserved in brown rice, also contain some harmful substances in food, such as phytic acid, which prevents the absorption of iron and calcium.

Starch contained in rice, are digested and absorbed slowly, thus ensuring a continuous supply of glucose in the blood that helps regulate blood sugar levels in diabetic patients and plays the role of dietary fiber.

In the rice is not gluten, so it is useful to those who have intolerance to wheat (ie, suffering from celiac disease, or Herter-Heubner's disease, intestinal infantilism). This is very important for infants because they may not yet be formed of sufficient enzyme activity gastro-intestinal tract, and porridge with gluten trigger celiac disease. Typically, the infant is given milk rice pudding, because milk complements a number of high-grade protein, minerals and vitamins and, moreover, makes palatable. Rice porridge is recommended to Institute of Nutrition of RAMS as a front in the diet of toddlers. But not before 4,5 months. Good digestible and gluten-free rice porridge in some rare cases, vomiting is introduced at an earlier date (since 2 months), but it is assigned fractionally to 1 teaspoon before feeding.

Most rice distinguish the characteristics of grain. Long-grain rice grown in Asia, North and South America and Australia, and all sorts of long-grain rice combines the single name "Indica". When cooking long grain rice does not stick together and absorbs a moderate amount of fluid. Srednezerny rice is grown mainly in Spain, Italy, USA and Australia. It is less transparent than long grain rice and contains more starch. During the preparation srednezerny rice absorbs a large amount of liquid and becomes soft, and in the finished dish its grains stick together a little. Peculiarity of this rice - absorb the flavor of other ingredients dish. Kruglozerny rice grows in the rice fields of Italy, Russia, China and Japan. It is almost opaque, and contains more starch than all other species. Kruglozerny rice famous for its property of absorbing a large amount of liquid when cooking, becoming a soft and creamy.

Some rice varieties deserve special attention; knows and loves the whole world for a unique taste and aroma:

Rice "Basmati" is grown in the Himalayan foothills in northern India and parts of Pakistan, bordering with her. It is believed that the unique taste and aroma, this white long grain rice required a special soil, climate conditions and even the air in this region. The word "Basmati" is translated from Hindi means "fragrant"; this sort of law is recognized throughout the world, the king of rice.
Fragrant white long grain rice variety "Jasmine" is grown in Thailand and is widely used in cooking oriental cuisine, especially in the kitchen of South-East Asia. This special variety of rice has a subtle, almost milky flavor. When cooking grains of rice "Jasmine" a little stick together, but retain their perfect form and become dazzling white.
Italian Class srednezernogo rice, Arborio rice, one of the most famous brands both in Italy and abroad. Its name comes from the name of one of the cities of the province of Vercelli in the north-west of the country. When cooking the rice becomes creamy appearance and absorbs the flavor and aroma components of other dishes.
Wild rice "Tsitsaniya" - is a kind of perennial grasses called Zizania aquatica or Zizania palustris, a close relative of seed rice. It grows in the area of the North American Great Lakes. Once the wild rice is a favorite food of Indians and is now natives of those places are collected by hand for sale. This figure favorably with the planting of rice more nutrients, B vitamins (except B12), and fiber. Grains of wild rice is very long and have a characteristic dark brown or black color and smooth shiny surface. Grains of wild rice is very strict, so they must be soaked in water for several hours before cooking, then cook for 40 to 60 minutes.
Many nutritionists recommend unloading rice for days, especially for tracking the figure. Rice is low in sodium (retaining fluid in the body), but a lot of potassium (promotes the excretion of sodium), composed of rice consists of eight essential amino acids. If at least once a week do you arrange a day of rice (you can add only mineral neutral or alkaline water, not oil! "), You will lose up to 1 kg of body weight - fluid and the end products of metabolism.

In stores you can often find bags Fig. Its easy and simple to prepare, and this explains its growing popularity. In these bags you'll find most white long grain steamed rice, rarely - brown steamed rice.

Something interesting

Japanese geneticists have created a variety of rice that can help patients with diabetes mellitus refuse medication. As explained by the creators of a new product, it lowers blood sugar by stimulating the synthesis of its own insulin in the pancreas of man.

Head of Research at the National Institute agrobiology Japan Fumio Takaiva told that the first time they have managed to create a food product that can cure diabetes. It is alleged that patients with diabetes type rice can completely replace drug therapy, if it is included in each meal. Over the effectiveness of the anti-money corresponds to a new substance called glucagon-like peptide - 1 (GLP-1, GLP-1). The gene of this compound built by researchers in the genome of rice.

Also, in the same Japanese institute was created genetically modified rice, which could one day help people suffering from allergies and hay fever. Takaiva Doctor and his colleagues, using the part of certain proteins from cedar pollen allergens - the main cause of hay fever in Japan, have built new genes in the genome of rice, grown plant, thus the pollen proteins. In further experiments, a vaccine based on rice, researchers gave a group of mice - each day for several weeks - and then exposed rodents cedar pollen allergens. It was found that the body of mice fed the modified rice, better resisted, and they sneezed far less than rodents, did not receive the vaccine. Takaiva said that "the human version of the vaccine is being developed and should be ready for testing in a few years.

Let me remind you that the world is still not recorded on the benefits or harm of transgenic products and the impact of their use on the health of succeeding generations. But Japanese scientists have decided that in this case, the transgenic rice is not so bad.