Rice is the basis of a daily diet for more than half of the world's population. Asia is traditionally considered the birthplace of rice, because it was in modern Thailand and Vietnam that rice culture was first cultivated.
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Rice rightfully occupies one of the leading places in the culinary traditions of the peoples of the world. High nutritional value and easy compatibility with other products are the most important qualities of rice. Rice is very useful for the human body, because it not only replenishes energy costs, but also receives a significant amount of protein, carbohydrates and minerals, and at the same time it contains very little fat.
The more rice grain was processed, the less minerals and vitamins remained in it. The structure of rice is the same regardless of variety.
In medical practice, rice has always been used in the treatment of disorders in the digestive system. It also helps with diarrhea. In addition, there is an assumption that the use of rice bran helps to reduce the risk of gastrointestinal cancer.
Thiamine deficiency is widespread among people who feed predominantly on white rice. Nevertheless, such a useful bran shell, which is preserved during the processing of brown rice, also contains a part of substances harmful to human health, such as phytic acid, which “inhibits” the process of assimilation of calcium and iron.
Starch, which is contained in a significant amount in rice, is absorbed and digested slowly, thus ensuring a constant supply of glucose, and this makes it possible to control blood sugar in patients with diabetes.
Rice is a gluten-free culture, which is why it is very useful for those who have wheat intolerance (intestinal infantilism, celiac disease, or Herter-Heibner disease). This is extremely important for infants, since they have not yet formed a sufficient degree of activity of intestinal enzymes, and porridge with gluten can provoke celiac disease. According to the rules of feeding, the child is given rice porridge in milk, since milk enriches it with many high-grade proteins, minerals and vitamins and, in addition, makes it tastier. It is rice porridge that is recommended by nutrition specialists for young children. But it should be administered no earlier than 4.5 months. In rare cases, it can be administered from two months, most often with regurgitation. Complementary feeding begins in small portions of one teaspoon.
Many nutritionists recommend fasting rice days. Rice contains a small amount of sodium (it is able to retain fluid in the body), but a lot of potassium (it contributes to the elimination of sodium), and rice grains include 8 essential amino acids. It is enough to arrange a rice day once a week for easy loss of up to 1 kg of body weight - excess fluid and end products of metabolism.