Polished or refined rice is obtained by processing on special grinding wheels, with the help of which the grain shell and the germ itself are removed. This procedure is carried out to extend the shelf life of the product.
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Grinding process
In the process of production of polished rice, all useful substances that are contained in the shell and the germ are removed from it. However, to give the rice a perfect white color, it is treated with a mixture of talc and glucose. This product is an easily digestible carbohydrate in the form of pure starch, which adversely affects the health of consumers.
Reason for Rice Refining
The three world leaders in rice export are China, Bangladesh and Indonesia. It is in these countries that rice of various varieties has long been grown, and it is one of the staple foods among the population. When exporting over long distances to other countries and long-term storage, the manufacturer must be sure of its shelf life. And you can extend it by refining, removing the germ and the outer shell, which primarily begin to deteriorate in the grain.
Effects
Back in the 19th century, scientists determined the relationship between the occurrence of vitamin B1 deficiency and the consumption of polished rice. It was experimentally found that some of the inhabitants of Indonesia suffered from this ailment. Due to the shortage of money, they ate mainly a cheap and affordable product - polished rice. After introducing into their diet more diverse foods, including brown and red rice, unrefined product, the disease quickly receded. Grinding removes almost all useful trace elements, fiber, and rice oil from rice, which surpasses even olive in terms of vitamin E levels.
Talc, used to bleach grain, is a powerful carcinogen and, settling on the walls of the stomach, leads to cancer. White rice is also the cause of type 2 diabetes. Experiments have shown that consumption of refined rice more than five times a week by 17% increases the chances of getting this disease.
Solutions
Some rice producers use different technologies to enrich it with vitamins and minerals, adding artificial additives in the form of powder to grain. But this method is ineffective, since synthetic substances volatilize during the cooking process or are not absorbed by the body at all.
A known method of steaming rice, thanks to which, according to manufacturers, the grain retains all the beneficial properties that go inside during processing. Such rice cooks faster, but in taste and benefit it is similar to white polished grain.