Polished or refined rice is obtained by processing on special grinding wheels, with the help of which the shell of the grain and the germ itself are removed. This procedure is carried out to extend the shelf life of the product.
Grinding process
During the production of polished rice, all the nutrients contained in the shell and embryo are removed from it. However, to give the rice a perfect white color, it is treated with a mixture of talc and glucose. Such a product is an easily digestible carbohydrate in the form of pure starch, which has a detrimental effect on the health of consumers.
The reason for refining rice
The three world leaders in rice export are China, Bangladesh and Indonesia. It is in these countries that rice of various varieties has long been grown, and it is one of the main food products among the population. When exported over long distances to other countries and long-term storage, the manufacturer must be sure of its expiration date. And it can be extended by refining, removing the embryo and the outer shell, which first of all begin to deteriorate in the grain.
Effects
Back in the 19th century, scientists identified the relationship between the occurrence of vitamin B1 deficiency and the consumption of polished rice. It was experimentally established that some of the inhabitants of Indonesia suffered from this ailment. Due to the lack of money, they ate mainly a cheap and affordable product - polished rice. After the introduction of more varied foods, including brown and red rice, an unrefined product, into their diet, the disease quickly receded. Polishing removes from rice almost all useful microelements, fiber, as well as rice oil, which surpasses even olive oil in terms of vitamin E.
Talc, used to bleach grains, is a potent carcinogen and, when deposited on the walls of the stomach, leads to cancer. Also, white rice is the cause of type 2 diabetes. Experiments have shown that consuming refined rice more than five times a week increases the chances of contracting the condition by 17%.
Solutions
Some rice producers use different technologies to enrich it with vitamins and minerals by adding artificial additives in the form of powder to the grain. But this method is ineffective, since synthetic substances volatilize during the cooking process or are not absorbed by the body at all.
There is a known method of steaming rice, thanks to which, according to manufacturers, the grain retains all the beneficial properties that pass inside during processing. This kind of rice cooks faster, but it tastes and tastes similar to a white polished grain.
Alternative
Brown rice is considered more useful, in which the white grain obtained by grinding is hidden. Such rice has a shorter shelf life, which makes it an order of magnitude more expensive than refined rice. There are also varieties of black, red, brown rice that preserve vitamins, oils and other valuable elements necessary for human health.
