Grant Magnuson wrote:
>
> Rice is gluten and cholesterol free, low in sugar and fat, and high in
> proteins, vitamins and minerals.
>
> Most of our world eats it, what are the downsides (other than some hot
> water processing)?

The rice that most of the world eats has one of the highest glycemic
indexes of any food. It is low in simple sugars, I guess, but is
extremely carb-dense. A measly 1/2 cup of cooked rice has the same
carbs as about 8 apricots, or 3 cups of strawberries, or 1 1/2 apples,
or a wheelbarrow of salad vegetables.

Rice is low in absorbable protein, fibre, and the vitamin and mineral
content compares unfavorably with millet, quinoa, rye and triticale,
and that's just among grains. Carb-gram for carb-gram, most fruits
and vegetables would stomp all over rice in terms of micronutrients.


Toby