I read an article by journalist Bill Sardi which argues that cooking rice the regular method preserves the antinutrients like phytates which help sweep out the toxins like arsenic from the body. May be more studies are needed ?.
I will look into the resistant starch part. This year I learned how to soak my rice 6-8 hours and discard (measuring) then cook with same amount of water added for half the time. You can half the time again by doing this in a pressure pot, also saving fuel.
What was the goal of soaking the rice for 6-8 hours? I assume it was to remove the arsenic, right? The point of this study was to remove the arsenic without removing the nutrients. They studied many different approaches.
The emphasis of the courses is on culturing, fermenting, and soaking dairy, grains, nuts and vegetables, etc for the antinutrients to be removed and for the nutrients to be greatly multiplied. The soaking is done with a small amount of healthy acid in the water to promote healthy cultures/prevent bad ones. I often use whey from draining yogurt but also kombucha or water kefir. Worth every penny, especially by doing something new every week. Great system for truly learning, flexible for a variety of dietary needs, and very generously rewards activity on a private website based group. https://rl102.infusion-links.com/api/v1/click/5426084643471360/5826988248137728
Thanks for rice article. But what is sequence to prepare the rice for lower calories and do parboil method for toxicity? In otherwards how do I do both? I love rice and so appreciate advice on making it more healthy! Look forward to your reply Glenn
First of all, you can use pure distilled water in both steps. As for combining step one and step two, both studies were done independent of each other and were testing different things. I have not done it personally because I am not eating rice at the moment.
I read an article by journalist Bill Sardi which argues that cooking rice the regular method preserves the antinutrients like phytates which help sweep out the toxins like arsenic from the body. May be more studies are needed ?.
Thanks James. There will always be more studies. I think the key is to not let the toxins get into your body in the first place.
I will look into the resistant starch part. This year I learned how to soak my rice 6-8 hours and discard (measuring) then cook with same amount of water added for half the time. You can half the time again by doing this in a pressure pot, also saving fuel.
What was the goal of soaking the rice for 6-8 hours? I assume it was to remove the arsenic, right? The point of this study was to remove the arsenic without removing the nutrients. They studied many different approaches.
The emphasis of the courses is on culturing, fermenting, and soaking dairy, grains, nuts and vegetables, etc for the antinutrients to be removed and for the nutrients to be greatly multiplied. The soaking is done with a small amount of healthy acid in the water to promote healthy cultures/prevent bad ones. I often use whey from draining yogurt but also kombucha or water kefir. Worth every penny, especially by doing something new every week. Great system for truly learning, flexible for a variety of dietary needs, and very generously rewards activity on a private website based group. https://rl102.infusion-links.com/api/v1/click/5426084643471360/5826988248137728
Great! Thank you. I think this will be of interest to others.
Wardee Harmon is a wonderful guest speaker and godly person.
This was in the Traditional Cooking School with Wardee Harmon.
Thanks for rice article. But what is sequence to prepare the rice for lower calories and do parboil method for toxicity? In otherwards how do I do both? I love rice and so appreciate advice on making it more healthy! Look forward to your reply Glenn
Thanks
First of all, you can use pure distilled water in both steps. As for combining step one and step two, both studies were done independent of each other and were testing different things. I have not done it personally because I am not eating rice at the moment.