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These folks are on to something: The color of black rice is the result of plant pigments called anthocyanins, which research has linked to a number of positive health effects: from anti-inflammatory properties to healthier arteries and better insulin regulation.
hazelrah wrote:These folks are on to something: The color of black rice is the result of plant pigments called anthocyanins, which research has linked to a number of positive health effects: from anti-inflammatory properties to healthier arteries and better insulin regulation.
I thought all rice leads to healthier arteries and better insulin regulation.
Mark
dailycarbs wrote:
I'm not seeing this as a science article, just something fun to read about starch "in the news."
MINNIE wrote: people are more likely to try it?
As in " I forbid you to eat unprocessed starches,fruits and vegetables":).
dteresa wrote: I know jeff buys those boil in the bag rices but I wonder if this rice still has the nutrients after they are done processing it.
vgpedlr wrote:Just follow the program.
DO NOT OVERTHINK IT
Spiral wrote:
Should it be brown rice, red rice, black rice?
Long grain, medium grain? Short grain?
Cooked Jeff Novick's pasta style or in the rice cooker?
To sprout it does need warm water the entire timecolonyofcells wrote:I soak my brown rice overnight instead of buying the more expensive germinated brown rice (sprouted brown rice). I just boil brown rice together with the soaked beans and add spices and herbs all in 1 pot.
Soak brown rice in water at about 85-105 degrees F (30-40 C) for 20 hours.
Change the water a few times during the process.
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