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SOME NOTES BEFORE EATING BROWN RICE (PART 1)
We have known that there are many toxins. In this article, let's find some notes before eating brown rice to prevent taking poison from your body. Nishikawa Sakaero has shared some tips for you.
This article was allowed by him to share with you
The notes when eating brown rice are also used by grandparents since thousands of years, but we neglected to forget it, today let's learn again!
I. Notes when eating brown rice by macrobiotic method:
We already know that the toxin in brown rice greatly affects people's health. So for those reasons, many people apply strict vegetarian diet with macrobiotic brown rice. Because of that, it can certainly hurt mitochondrial in energy metabolism.
Some kinds of brown rice - Internet
If the body temperature falls due to lowering of the mitochondrial's activity, it will create a favorable environment for cancer cells. Isn't that why some people say, "Eat brown rice and get cancer too?"
On the other hand, as an alternative therapy, some people say that eating brown rice can overcome cancer. It is relatively understandable that if compared to "problematic diet of the Westẻn" such as: eating oily, starchy, contaminated animal meat, the following contaminated agricultural products harvesting (direct sprays of large quantities on agricultural products after harvest), eating brown rice is still a way to fight against illnesses.
(The translator: that is, instead of eating a lot of cancer-causing foods, eating brown rice will certainly not have a high risk of cancer.) To understand the growing environment of cancer cells You can read more of this article:
You have to learn how to use brown ice to promote strength of brown ice in food - Internet
If you eat brown rice, to make sure you should make the ability to prevent germination of inability to work, it is better for health, this is the most necessary note in the use of brown rice with good nutrition method or other ways to eat brown rice.
In brown rice available Phytic acid has mineral supplements by alkaline combination, so of course there is a need to worry about iron and calcium deficiency when eating brown rice. The most talked about thing with Japanese people about Mercury content in the hair of people who eat brown rice is very small.
II. Methods to inhibit germination in brown rice become harmless:
Brown rice has many essential nutrients for health but we need to know some notes when eating - internet picture
Human, through a very long time since the selection of nuts such as millet, barley seeds (containing germination inhibitors that adversely affect the body) to eat, in the unconscious mind has created a path of safe processing and cooking.
Wash brown rice to make them white is one of the wise way sumed up from above process. Because ABA is available in "paddy" and "bran", so white rice is one of the safe food.Nishihara Katsunari, Ph.D., has shown two methods of losing ABA in brown rice:
Soak brown rice in the water in the prescribed time to eliminate good poison in brown rice - illustration
1. To fully submerge before cooking and notes when using this method:
Active sprout of brown ice by soaking them in water
The component will change
ABA-lize the components become Fazein acid (PA) and Fazelin-dihydro (DPA)
Phytic acid is converted into inositol (a complex form of Vitamin B)
Based on the chelate effect (*) chemistry of minerals, toxicity is also destroyed.
(*) Chelate - The translator: Chelate is a compound of the ring (crab nippers) between organic compounds derived from Aminoacid, Polycacboxylic acid with metal ions. Metal ions are protected from reducing factors such as pH of soil, phosphate, carbonate, sulfide, etc. This complex has complete solubility in water.)
We have to soak brown rice well before cooking - illustration
Inositol acts as Vitamin B, in addition to being used in the treatment of fatty liver and fatty blood, there are also research results that show effectiveness for symptoms such as panic, depression (the cause of for neurotransmitter serotonin becomes abnormal)
At this time, the state before germination (which does not lead to actual germination) is in other words the state of "Germination mode", the composition of the seed has been changed safely for humans to eat. The more the GABA (gamma amino butyric acid) nutrient is closer to the germination state, the lower the flavor of brown rice will be reduced, so it is not advisable to eat rice when it reaches the germination state.
Previously when Japanese people ate brown rice, they soaked in water a few days before cooking. In an era where there is no pressure cooker, it is difficult to cook dry hard brown rice grains with a normal pot. However, the ancient people in fact certainly knew how to have good food.
Experts do not encourage eating when rice reaches the germination state - illustration
Brown rice after being soaked in water, according to the activity of the enzyme, has turned starch into glucose, glutamine acid into gamma aminobutyric acid, the allergenic proteins have become less, increasing the content of amino acids. （Biosci.Biotechnol.Biochem.,69(10),1877-1883,2005）
By fully immersion, brown rice not only becomes soft but also reaches pre-germination state with the changed ingredient, the germination inhibitory toxin is also eliminated, which may be the reason for people to Feel better brown rice.
The standard for soaking time to eat brown rice is both delicious and safe, about 12 hours in summer, 24 hours in winter, water with normal temperature. (Translation: note that this calculation is for countries with a clear temperature difference between seasons, for Vietnam it is possible to soak shorter time in winter)
Correctly, you have to look at the water absorption state to determine the "germination mode" mode, you can get more detailed transmission at the Grain meister lock by the cooking expert Asako Yamamoto.
People use brown rice to cook delicious dishes to use brown rice in more cases - st
If the soaking time (in water) is too short, it is not enough to neutralize abscisic acid, if it is too long, brown rice near the germination level will reduce the flavor of rice and increase the risk of contamination with water.
Soaking the brown rice in water for a long time will increase the bacteria and cause an unpleasant odor, when soaking in a little carbon dioxide will help prevent that.
The necessary immersion time depends on the temperature of the water that changes, adjust the soaking time to match the air temperature. Appropriate temperature for rice to germinate around 30 ~ 37 ℃, preferably 34 ℃, minimum 10 ℃, maximum 42 ℃ (according to the agronomic dictionary). Based on that, it is possible to place rice in the vegetable compartment and adjust the refrigerator temperature to above 10 ℃ (the lowest level to germinate rice) to adjust the germination time of the rice.
2. Roasted brown rice to lose the ABA toxin:
Roasted brown rice to lose the ABA - illustration
Abscisic acid can be neutralized by "roasting" method.
ABA lost activity at a temperature of 200 ℃.
"Bran rice method for health" also was used in a long time, using roasted bran rice to eat.
However, brown rice flour is not processed by burning / burning brown rice but simply processing brown rice into a powder, so it does not detract from the risk of mitochondrial toxicity.
In the process of processing soybean meal into flour, people also apply roasting techniques, which is why people apply roasting techniques to brown rice.
Notes on using brown rice above help You use brown rice properly, the next part Kentary will share notes about storage and how to buy brown rice to meet the standard.
How to cook brown rice at the right temperature is suitable without losing nutrition in brown rice as well as reducing the toxins in rice.