Rice is the basis of the daily diet for more than half of the world's population. Asia is traditionally considered the birthplace of rice, because it was in modern Thailand and Vietnam that rice culture was first cultivated.
Rice rightfully occupies one of the leading places in the culinary traditions of the peoples of the world. High nutritional value and easy compatibility with other products are the most important qualities of rice. Rice is very useful for the human body, because with it not only energy costs are replenished, but also a significant amount of proteins, carbohydrates and minerals comes in, and at the same time it contains very little fat.
The more processed the rice grain was, the less minerals and vitamins remained in it. The structure of the rice is the same regardless of the variety.
In medical practice, rice has always been used in the treatment of disorders in the digestive system. It also helps with diarrhea. In addition, there is speculation that eating rice bran may help reduce the risk of gastrointestinal cancer.
Thiamine deficiency is highly common among people who eat predominantly white rice. However, such a beneficial bran casing, which is preserved when processing brown rice, also contains some substances harmful to human health, such as phytic acid, which "inhibits" the absorption of calcium and iron.
The starch, which is found in significant quantities in rice, is absorbed and digested slowly, thus providing a constant supply of glucose, and this allows you to control blood sugar levels in diabetics.
Rice is a gluten-free crop, which is why it is very useful for those who have wheat intolerance (intestinal infantilism, celiac disease or Herter-Heibner disease). This is extremely important for infants, since they have not yet formed a sufficient degree of intestinal enzyme activity, and porridge with gluten can provoke celiac disease. According to the rules of complementary feeding, the child is given rice porridge in milk, since milk enriches it with many complete proteins, minerals and vitamins and, in addition, makes it tastier. It is rice porridge that is recommended by nutritionists for young children. But it should be introduced no earlier than at 4, 5 months. In rare cases, it can be administered from two months, most often with regurgitation. Complementary feeding begins in small portions of one teaspoon.
Fasting rice days are recommended by many nutritionists. Rice contains a small amount of sodium (it is able to retain fluid in the body), but a lot of potassium (it promotes the excretion of sodium), and rice grains also contain 8 essential amino acids. It is enough to arrange a rice day for yourself once a week for an easy loss of up to 1 kg of body weight - excess fluid and metabolic end products.
