White rice v Brown Rice and the winner is…

Evidently in this nation we eat about 9 times as much potato as rice.  This is hardly surprising given our agricultural heritage; furthermore those of us of European ancestry often lack the enzymes needed to digest rice on a regular basis – once or twice a week is usually enough.

Most rice we buy is white rice which has had its’ outer germ layer and bran along with their nutrients removed. Further polishing removes the essential fats leaving a nutrient deficient product that will spike your blood sugar levels while failing to satisfy or feed you.

As an example, polished white rice has lost 90% of its original vitamin B6 and 60% of its iron. However, brown rice won’t keep as long as white, so ideally store it in the fridge for up to 6 months and keep an eye on its ‘use by’ date so it doesn’t go rancid.

Do yourself a favour, buy brown rice and you will eat more healthy fibre too. You will soon get used to longer cooking times and more chewing – and chewing food thoroughly is good for your digestion!

Love and energy,
Liz and Jessica x

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