Eating raw rice causes cancer

Power soups are basically ideal to be taken to work in a thermos bottle. They provide you with energy and are - unlike chocolate bars and Co. - a healthy and light meal for lunch.

Toxic inorganic arsenic in rice

Since the handling of pesticides and fertilizers is much more generous in many rice-growing countries than in Europe, organic quality should be used regardless of the variety. Often people warn against rice because of possible arsenic contamination.

In our article on the subject of arsenic contamination in rice, we explain how inorganic arsenic gets into rice, which rice varieties are affected or which rice varieties usually contain little arsenic and how you can prepare rice to reduce the arsenic content.

The differences between long-grain, short-grain and medium-grain rice

When it comes to rice, you are spoiled for choice. Because there are more than 100,000 different types of rice worldwide. They are roughly divided into short grain rice, medium grain rice and long grain rice.

  1. Long grain: The grains are 6 to 8 millimeters long and have an elongated shape. Long grain rice varieties are z. B. Basmati rice, jasmine rice and black brown rice.
  2. Round grain: The grains are significantly shorter than the long grain and oval to rounded in shape. The category of short grain rice includes z. B. Varieties such as bombare rice (paella), sushi rice and sticky rice (rice pudding).
  3. Medium-grain: Medium-grain rice lies between long-grain and short-grain rice in terms of shape and size. The grains are a maximum of 6 millimeters long and have a rounded to oval shape. The varieties include z. B. Arborio (risotto) and red brown rice.

Rice varieties have a different proportion of starch

Long grain, short grain and medium grain rice differ not only in the length and shape of the rice grains, but also due to the different starch content. While grainy rice varieties such as basmati rice mainly contain soluble starch (amylose), sticky rice varieties are characterized by their high content of insoluble starch (amylopectin). Sticky rice or risotto rice therefore has the property that it gelatinizes when cooked.

Which type of rice goes into the pot depends of course on personal taste, but also on the rice dish in question. For example, the grainy basmati rice goes wonderfully with curry sauces, while the sticky rice is ideal for conjuring up rice balls.

Incidentally, almost every rice variant is now also available in the whole grain version, so that the peeled white rice can be wonderfully dispensed with.

Wild rice is not rice at all

You may be wondering why wild rice has not been mentioned so far. This is due to the fact that wild rice - also known as water rice, Canadian rice or Indian rice - is by no means a wild form of rice.

The so-called wild rice (Zizania) is a genus of grasses that is widespread in North America and East Asia and thrives on river, lake and pond banks. The fruits of the sweet grasses can be used like a grain. Water rice has long been an important part of the diet for various indigenous peoples.

When the fruits came to Europe they were called rice because they can be cooked like rice. Wild rice is a delicacy in this country, especially because of its nutty taste.

Preparation tips

In Japan it is said that it takes twenty years for a person to master rice preparation perfectly. Of course there are very different methods - depending on the rice variety.

The preparation varies depending on the rice dish. Grainy rice has a shorter cooking time than short-grain rice, whole-grain rice has to stay in slightly boiling water for a long time so that the shell becomes soft and basmati rice is best cooked using the soaked method.

The swelling method is the gentlest variant of rice preparation, as the heat-sensitive vitamins suffer the least from it. Only add as much water to the rice as the grains can absorb during the cooking time. As a guideline: 2 cups of water for 1 cup of rice. The rice is boiled and then simmered for 30 to 45 minutes. Long grain rice is ready faster, short grain rice takes more time. The rice is then left to swell for another 10 to 30 minutes.

A risotto, on the other hand, is optimally cooked if it is repeatedly infused with boiling water or vegetable broth. The preparation is time-consuming, as the rice has to be stirred constantly so that it does not burn. The cooking time after the first infusion with the boiling liquid is 20 minutes.

Long grain rice, on the other hand, is often prepared as water rice. Boil the rice in plenty of water, then cover and simmer at a low temperature. The rice is then poured into a sieve. However, the water rice method has the major disadvantage that all those minerals that have passed from the rice into the water end up in the drain instead of on the plate. Long grain rice can therefore also be prepared using the swelling method.

This must be taken into account during storage

It is best to store rice in storage jars without the original packaging, as packaging materials are known to contain harmful substances that can migrate into the food. Therefore, pour the rice into glass containers that are stored in a dark storage cupboard. Whole grain rice rarely has a shelf life longer than a year. Even dehydrated GABA rice should be checked again and again at least initially after decanting.

Cooked rice, on the other hand, is perishable due to the starch it releases and the moisture it contains. It will keep in the refrigerator for a maximum of two days. Of course, the cooked rice can also be frozen wonderfully. If necessary, it can then simply be reheated in boiling water.

Variety in the kitchen with rice

Rice stands for a culinary variety with just a few calories. It can be red, brown, pink or black, long and thin, short and round. Some varieties have an unseasoned smell of herbs or flowers, others are reminiscent of the taste of nuts or mushrooms. After cooking, rice can feel sticky, moist or almost dry.

Whether as a creamy risotto, as sushi, in paella, in a salad or as a refined accompaniment to curry: the many rice dishes and preparation options make rice a unique food. In addition, due to its gentle taste, rice harmonizes very well with practically all other foods. Peppers, mushrooms, tomatoes, peas, lentils, beans or spinach go well with rice, but also fruits such as pineapple, papaya and mango.

You can season the rice with z. B. rosemary, sage, bay leaf, saffron, chilli or turmeric. In this way, a wide variety of dishes can be created - from mild to hearty and fiery. In our recipe section you will find many delicious rice dishes that invite you to cook them at home.

We wish you good luck and an excellent appetite!

display

Distance training to become a holistic nutritionist

Are you interested in what's in our food and want to know how nutrients and vital substances affect the body? Do you want a healthy life for yourself, your family and fellow human beings? Nutritionists are popular - but the holistic aspect that is needed for sustainable health is often forgotten when giving advice. At the Academy of Naturopathy, you will get to know the connections between lifestyle and diet as well as physical and psychological well-being.

That educates interested people like you in around 16 months to become a holistic nutritionist out.

Is this article worth reading?

Share this article

swell

  • Tan BL et al, "Scientific Evidence of Rice By-Products for Cancer Prevention: Chemopreventive Properties of Waste Products from Rice Milling on Carcinogenesis In Vitro and In Vivo," Biomed Res Int, January 2017, (Scientific evidence for rice by-products for the Cancer prevention)
  • Qi Sun et al, White Rice, "Brown Rice, and Risk of Type 2 Diabetes in US Men and Women," Arch Intern Med, June 2010, (Brown Rice and Risk of Type 2 Diabetes in US Men and Women)
  • Henderson AJ et al, "Chemopreventive properties of dietary rice bran: current status and future prospects," Adv Nutr, September 2012,
  • Borresen EC et al, "A Randomized Controlled Trial to Increase Navy Bean or Rice Bran Consumption in Colorectal Cancer Survivors," Nutr Cancer, November-December 2016, (A randomized controlled trial to investigate the consumption of navy beans and rice bran in survivors of Increase Colon Cancer)
  • Forster GM et al, "Rice varietal differences in bioactive bran components for inhibition of colorectal cancer cell growth", Food Chem, November 2013,
  • Mori H et al, "Chemopreventive effects of coffee beans and rice constituents on colorectal carcinogenesis", Biofactors, December 2000, (Chemopreventive effects of coffee beans and rice constituents on colorectal carcinogenesis)
  • Cabanting RM et al, "An ethnobotanical study of traditional rice landraces (Oryza sativa L.) used for medical treatment in selected local communities of the Philippines", J Ethnopharmacol, December 2016, (An ethnobotanical study of traditional rice varieties (Oryza sativa L. ), which are used in selected local communities in the Philippines for medical treatment)
  • Olga F. Linares et al, "African rice (Oryza glaberrima): History and future potential", Current Issue, December 2002, (African rice (Oryza glaberrima): history and future potential)
  • Fumio Watanabe et al, "Vitamin B12-Containing Plant Food Sources for Vegetarians", Nutrients June 2014, (Vitamin-B-12-Containing Plant Food Sources for Vegetarians)
  • Famularo G et al, "Probiotic lactobacilli: an innovative tool to correct the malabsorption syndrome of vegetarians?", Med Hypotheses, June 2005 (Prebiotic lactobacilli: an innovative tool to correct the malabsorption syndrome of vegetarians)
  • Schlemmer et al, "Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis", Mol Nutr Food Res, September 2009, (Phytic acid in food and its importance for humans: food sources, intake, Processing, bioavailability, protective function and analysis)
  • Graf E et al, "Suppression of colonic cancer by dietary phytic acid," Nutr Cancer, January 1993, (The suppression of colon cancer by phytic acid in the diet)
  • Unseld E et al, "Detection of desmethyldiazepam and diazepam in brain of different species and plants", Biochem Pharmacol, August 1989, (The detection of desmethyldiazepam and diazepam in the bran of different species and plants)
  • L. D. Almeida-Jnior et al, "Diazepam-like effects of medicinal plants: A possible approach or a complementary method", Research Gate, January 2014, (Diazepam-like effects of medicinal plants: A possible approach or a complementary method)
  • Ivan Izquierdo, "Naturally Occurring Benzodiazepines", CRC Press, January 1993, (Naturally Occurring Benzodiazepines)
  • Sand P et al, "Naturally occurring benzodiazepines: current status of research and clinical implications," Eur Arch Psychiatry Clin Neurosci, April 2000, (Naturally occurring benzodiazepines: the current state of research and medical implications)
  • Shimabukuro M et al, "Effects of the brown rice diet on visceral obesity and endothelial function: the BRAVO study", Br J Nutr, January 2014, (Effects of the brown rice diet on visceral obesity and endothelial function: the BRAVO study)
  • Bahadoran Z et al, "White rice consumption is a risk factor for metabolic syndrome in Tehrani adults: a prospective approach in Tehran Lipid and Glucose Study," Arch Iran Med, June 2014, (White rice consumption is a risk factor for metabolic Syndrome in Tehran Adults: A Prospective Approach in Tehran's Lipid and Glucose Study)
  • Federal Institute for Risk Assessment, "Rice and rice products contain a lot of inorganic arsenic", press release, June 2015
  • Federation for Food Law and Food Science, "Arsenic in Rice and Rice Products", July 2015
  • Al-Rmalli S et al, "Reducing human exposure to arsenic, and simultaneously increasing selenium and zinc intake, by substituting non-aromatic rice with aromatic rice in the diet", Biomedical Spectroscopy and Imaging, 2012, (The reduction of human exposure to Arsenic and the simultaneous increase in the absorption of selenium and zinc through the substitution of non-aromatic by aromatic rice)
  • Davis MA et al, "Assessment of human dietary exposure to arsenic through rice", Sci Total Environ, February 2017, (The assessment of human dietary arsenic exposure through rice)
  • "Black on Rice, Öko-Test, September 2010
  • "Full grain, full arsenic", Öko-Test, February 2017
  • "COMMISSION REGULATION (EU) 2015/1006 of June 25, 2015 amending Regulation (EC) No. 1881/2006 with regard to maximum levels for inorganic arsenic in food", Official Journal of the European Union
  • Kianmehr M et al, "The Effect of G-ORS Along With Rice Soup in the Treatment of Acute Diarrhea in Children: A Single-Blind Randomized Controlled Trial," Nurs Midwifery Stud, May 2016, (The Effect of G-ORS in Combination Using Rice Soup in the Treatment of Acute Diarrhea in Children: A Single-Blind Randomized Controlled Trial)
  • Swati Bhauso Pati et al, "Germinated brown rice as a value added rice product: A review", J Food Sci Technol, December 2011, (Germinated brown rice as a higher quality rice product: A review)
  • Wu F et al, Germinated brown rice and its role in human health, Crit Rev Food Sci Nutr, May 2013, (Germinated brown rice and its role in human health)
  • Nur Hanisah Azmi et al, Germinated Brown Rice Ages A? (1-42) Aggregation and Modulates Alzheimer's Disease-Related Genes in Differentiated Human SH-SY5Y Cells, Evid Based Complement Alternat Med, December 2015, (Germinated Brown Rice modified A? (1 -42) -Aggregation and regulates genes relevant for Alzheimer's disease in differentiated human SH-SY5Y cells)

Notice on health issues

This information is passed to the best of my knowledge and belief. They are intended exclusively for those interested and for further training and are in no way to be understood as diagnostic or therapeutic instructions. We do not assume any liability for damages of any kind that arise directly or indirectly from the use of the information. If you suspect illness, please consult your doctor or alternative practitioner

Subscribe to Newsletter

Exciting information about health and nutrition
1x per month

Login Successful. You will shortly receive a confirmation at the specified email address.

With your registration you allow the regular sending of the newsletter and accept the data protection regulations.

HEALTH CENTER © 2021 Neosmart Consulting AG. All rights reserved.