The benefits and harms of rice

Rice is a unique cereal crop containing 8 out of 20 amino acids and other nutrient compounds. Krupa is especially useful for people who want to get rid of excess weight, because it does not contain metabolic-disrupting mineral salts and does not provoke the production of digestive enzymes. When ingested, rice has a calming effect on mucous membranes. In the process of digestion, the plant product normalizes intestinal motility, freeing the body of food waste and toxins. Therefore, using cereals spend fasting days.

The chemical structure of rice is formed by the following compounds:

• mineral components: iodine, iron, molybdenum, magnesium, potassium, zinc, phosphorus, calcium, selenium;
• water;
• plant fiber;
• mono-, di- and polysaccharides that make up a complex carbohydrate structure;
• ash;
• vitamin compounds: thiamine, retinol, riboflavin, vitamin B6, nicotinic acid, vitamin E;
• pectin.

Krupa is 9% made up of plant proteins that allow you to increase muscle mass. The energy value of 100 g of dry product is 350 kcal. During heat treatment, a large amount (about 80%) of nutrients is destroyed, rice absorbs a lot of liquid, which leads to a decrease in calories to 115 kcal. Therefore, it is important to remember that the energy value of the product and the chemical composition of rice undergo changes in the process of cooking. In addition, the number of nutrients varies depending on the variety of cereal.

White rice saturates the body with the necessary energy and, due to the high content of vegetable protein, stimulates an increase in muscle mass. At the same time, vitamin B and nicotinic acid have a positive effect on the work of the stomach and intestines. In addition, when interacting and splitting with hydrochloric acid, rice exhibits enveloping properties, due to which cereals can be consumed in gastritis and ulcerative erosive lesions of the digestive tract.

The released sticky mass protects the mucous membranes of the body from the damaging effects of gastric juice, plant fiber supports the natural intestinal microflora and reduces the likelihood of diabetes. The usefulness of rice for losing weight is low calorie product - 115 kcal per 100 g

The healing properties of products make it an indispensable part of the basic diet.

Due to the presence of vitamins and minerals in the composition of rice has a positive effect on the human body.

• Against the background of food intoxication, cereal culture will reduce the effects of poisons and speed up the elimination of toxic compounds from the body. As a result, the load on the liver cells is reduced. A similar effect is observed when using rice decoction from a hangover.
• Unpolished and germinated rice due to its low energy value allows you to quickly lose weight.

• The presence in the diet of food from this cereal manifests a diuretic effect, positively influencing the work of the kidneys. And also the product does not contain salt, which would settle in the organs of the urinary system and the gall bladder in the form of stones.
• Magnesium and potassium improve the functional activity of the myocardium, have a vasodilating effect. As a result, blood pressure is reduced, the risk of coronary heart disease and heart attack is reduced. With regular use of rice, the serum level of harmful cholesterol will gradually decrease.Due to this effect decreases the likelihood of atherosclerotic changes, thrombus formation, stroke. Cerebral and peripheral circulation is improved.

• Rice normalizes stools and has a calming effect on intestinal peristalsis. Therefore, rice cereal porridge is used for diarrhea and is not used during systemic constipation.
• Active plant components stimulate the production of neurotransmitters, which allows to improve cognitive functions and prevent the development of Alzheimer's disease. Amino acids tryptophan and lecithin strengthen the connection between brain neurons and improve the blood supply to the organs of the central nervous system.
• Food from rice exhibits an antitumor effect due to its high selenium content. Only 100 grams of a cereal product compensate for up to 36% of the recommended daily allowance of this trace element. This substance prevents the growth of malignant neoplasms and reduces the risk of cancer cell degeneration.

Cereals are good for health not only due to nutritional components. The composition of rice includes natural antioxidants, which create a complex with free radicals. The latter, in their free form, cause oxidative reactions in the body, accelerating the aging of soft tissues. Antioxidants prevent their negative effects and allow you to quickly remove the active forms of oxygen from the body.

Pregnant women are encouraged to eat rice all the time. The cereal culture will enrich the organism of the expectant mother with the necessary macro- and microelements for the normal intrauterine development of the embryo. Due to proper nutrition, the risk of fetal abnormalities falls by 40%. Rice normalizes carbohydrate and fatty metabolism, which has a positive effect on the health of the skin, hair and nails.

Rice decoction is used for viral and inflammatory diseases of the respiratory system, well relieves dry cough. Gluten helps to remove phlegm from the bronchial tree and increases the regeneration processes of damaged tissues from inflammation. The use of rice broth during the disease increases the production of mucus, enveloping irritated mucous membranes, improves the work of immunocompetent cells. Rice porridge allows you to replenish the energy consumption of the depleted organism, which appeared after the fight against the disease.

Despite a number of positive properties, rice croup can cause significant harm to the body if used improperly. Nutritionists do not recommend the use of cereal against the background of obesity I-II degree and systemic constipation. In such situations, rice will only increase the disturbances of intestinal peristalsis or add extra pounds. Improving the work of the digestive tract can lead to the development of cracks in the mucous membrane of the large intestine and the direct intestine up to the onset of hemorrhoids. Men can not abuse the product, because it is in large quantities can cause erectile dysfunction.

In addition to nutrient compounds, the bran vegetable membrane contains some amount of toxic substances. This group of components includes phytic acid, which prevents the absorption of iron and calcium. With long-term use of cereal culture, pathologies of the cardiovascular system, insulin-independent diabetes and other diseases associated with impaired metabolic processes may occur.

The latter culture is processed to a lesser extent, so it does not absorb some of the synthetic and chemical compounds. In addition, brown rice has a lower glycemic index.To protect the body, you should choose quality products from a trusted manufacturer.

It is strictly forbidden to use the products in the following cases:

• in the presence of increased sensitivity to rice;
• people with elevated plasma blood sugar concentrations;
• with weakened smooth muscles of the intestine;
• with systemic constipation;
• obese people.

Rice can lead to the development of excess weight. Therefore, to reduce the caloric content of the product, before cooking, soak the risk in water for several hours, and then rinse 2–3 times. White risk is prohibited to take on the background of diabetes. Men should not use rice porridge more than 2-3 times a week.

There are several varieties of cereal, differing from each other in external parameters: size and shape.

• Roundgrain Oval rice does not have transparency. At the same time, the grains do not exceed 5 mm in length and cannot be shorter than 3 mm. This cereal is grown in China or Japan. The round grain view of this cereal is used to make homemade cakes, porridge and hot side dish. Normalizes peristalsis of the smooth muscles of the gastrointestinal tract and has a sedative effect on the inflamed mucous membranes.
• Long grain Reaches in sizes up to 8 mm, translucent. Groats are grown in Asian countries. Grains practically do not stick together with each other; therefore, they are used to make crumbly dishes, such as pilau.
• Medium grain. The length of the grain does not exceed 6 mm. The form is intermediate between the two previous species.

• Brown or brown. This culture is practically not processed, so it retains the outer shell. The film contains a large amount of dietary fiber, vitamin and mineral compounds, and trace elements. To prepare it takes more time.
• White or polished. The surface of the grains is smooth and even. Due to the absence of vegetable film shortens the cooking time to 20 minutes.
• Red rice It has a high content of iron and potassium.
• Steamed. Due to the mild heat treatment, the initial chemical composition is preserved in the products. The croup has a yellowish tinge that disappears when cooked. Grains do not stick together.

Despite the differences in chemical structure, the calorie content of rice varieties varies between 355–370 kcal per 100 g of raw produce. At the same time, red, brown and wild rice, containing more nutrients and plant fiber, are more beneficial for consumption. Dietary fiber dulls hunger and increases insulin levels in the body. In addition, unlike white culture, these varieties do not create additional stress on the digestive organs and do not require a lot of energy for digestion.

The flavor qualities of grain products largely depend on the cooking method. White rice has a sweet aftertaste, brown is reminiscent of nuts, basmati is reminiscent of corn kernels, while wild culture has a milky smell. Nutritionists recommend boiling or steaming grains to preserve nutrients that are destroyed during prolonged heat treatment. If a person does not follow the diet, you can cook pastries and desserts. Rice is a good side dish for meat dishes and seafood.

Such dishes are quickly digested and do not spend a lot of effort on digestion. At the same time, people with gastrointestinal problems should not eat sushi, rice, and frozen rice. During the diet period, rice porridges should be cooked in water with the addition of berries, nuts or fruits, and rice cereal should be bought, which should be eaten with milk of 2.5-3.2% fat.

Rice has hypoallergenic properties, so the cereal can be freely administered to children or women during pregnancy. Cereal culture with proper preparation and use will help to saturate the body, experiencing changes in the hormonal background, with various vitamins and minerals. The product will not allow the pregnant woman to gain excess weight, reducing the risk of developing gestational diabetes. You should not take it more often 2-3 times a week.

During the diet period, the dish is prepared on the water to avoid an increase in the caloric intake and weight gain. Regardless of the state of the body should eat fasting rice in a warm, but not hot. Otherwise, a dish with a high temperature burns the mucous membranes of the oral cavity and pharynx. When ingress of cereals in an empty stomach, acidity is normalized and the work of digestive enzymes is activated. Grains begin to absorb water molecules after reacting with hydrochloric acid, and then swell. Increasing in size, the cereals fill the cavity of the stomach, creating a feeling of false satiety, which reduces the amount of food consumed.

The nutritionist talks about the benefits of rice in the next video.