Diabetes Risk: White Rice Joins White Bread

Posted on March 17, 2012 by bilrob

Diabetes Risk: White Rice Joins White Bread

Eating more white rice may up the risk of type 2 diabetes, especially for Asian populations, researchers said.

Patients who ate the greatest amounts of the grain had a 27% greater risk of developing the disease than those who ate the least, and the relative risk was higher among Asian patients, Qi Sun, PhD, of Harvard, and colleagues, reported in BMJ.

“Although rice has been a staple food in Asian populations for thousands of years, this transition [to more sedentary lifestyles and greater availability of food] may render Asian populations more susceptible to the adverse effects of high intakes of white rice, as well as other sources of refined carbohydrates, such as pastries, white bread, and sugar sweetened beverages,” they wrote.

The glycemic index of white rice is higher than that of other whole grains, largely due to processing. It’s also the primary contributor to dietary glycemic load for populations that consume rice as a staple food, such as Asians.

Sun and colleagues conducted a meta-analysis of four prospective cohort analyses in Asian and Western populations, totaling 352,384 patients with follow-up ranging from 4 to 22 years.

During that time, there were 13,284 incident cases of type 2 diabetes.

Asians generally had a higher level of white rice consumption than Western populations.

Overall, Sun and colleagues found a positive association between white rice intake and type 2 diabetes (RR 1.27, 95% CI 1.04 to 1.54, P=0.001), which was stronger in Asian populations.

Asians with the highest intake had a 55% greater risk of diabetes than Asian patients who ate the least rice (RR 1.55, 95% CI 1.20 to 2.01).

The risk was also heightened in Western populations, but the confidence interval straddled 0 and wasn’t significant (RR 1.12, 95% CI 0.94 to 1.33).

The researchers noted that study heterogeneity in these analyses was low.

They also found a dose-response effect — with each increase in rice serving per day, risk of type 2 diabetes rose by 11% (95% CI 1.08 to 1.14, P0.001).

In secondary analyses, the association appeared to be more pronounced in women than in men, they added.

They cautioned, however, that the meta-analysis was limited by the observational nature of the included studies and by their reliance on food frequency questionnaires to assess dietary intake. Also, they did not analyze consumption of brown rice, since only one of the four studies examined this food.

Still, they concluded that the dose-response relationship may indicate that “even for Western populations with typically low intake levels, relatively high white rice consumption may still modestly increase risk of diabetes.”

In an accompanying editorial, Bruce Neal, MD, of the University of Sydney in Australia, cautioned that the “interpretation of the observed association, and, in particular, determination of the likelihood of causality, are problematic.”

Neal warned that the highest and lowest levels of rice intake varied greatly between studies, and that what’s really needed is a “more sophisticated analysis based on primary rather than summary data.”

He continued that there are “few immediate clinical implications,” since “further research is needed to develop and substantiate the research hypothesis” — even though funding is likely a challenge.

“Public health nutrition awaits the discovery of the model that will secure the investment needed to answer questions about the role of nutrition in health using large randomised studies,” Neal wrote. “Until then, the effect of the consumption of white rice on the development of type 2 diabetes will remain unclear.”

A researcher was supported by a grant from the National Heart, Lung, and Blood Institute.

Neither the researchers nor the editorialist reported any conflicts of interest.

Diabetes & Diabetic Recipes with Bill & Sheila
_____________________________________________________________________
If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest. This site is hosted by (click on the graphic for more information) diabetes

Return from diabetes to Home Page

If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month simply by signing up to these sites:

Follow spanishchef.net on TWITTER

A Cook's Guide To Rice Varieties

Posted on January 7, 2012 by bilrob

A Cook’s Guide To Rice Varieties

Rice is more than just a side dish — it’s one of the most important and widely consumed food staples in the world. For many cultures, it’s not just a food, but a way of life. It’s grown throughout the world, especially in Asia, with China as the leading producer.

You’ll find that many classic dishes from around the globe are made with rice. Just think of Asian stir-fry recipes, Italian risotto, Spanish paella, Southern dirty rice, Japanese sushi and so much more.

When you’re shopping for rice at the grocery store, you probably reach for the same box or bag every time. We’re here to show you the world of possibilities rice offers.

The rice you probably use most often is white rice, which is a long-grain rice that is polished down to remove the bran and germ, leaving just the white endosperm (the rice kernel). But there’s more to rice than just the standard white. Brown rice, which is gaining popularity, is considered whole grain, because it includes the bran and germ. But before we get into brown vs. white, you must know that rice comes in three types or sizes, long grain, medium grain, and short grain.

Long grain is a classification for rice that is at least three times as long as it is wide. Think of long-grain white rice, like Carolina, or long-grain brown rice, like Uncle Ben’s. Basmati and Jasmine, popular in Indian and Thai cuisine, are also long-grain varieties. Medium grain rice is less than three times as long as it is wide. Risotto rices, like Arborio, Carnaroli, and Vialone Nano are considered medium grain, but are sometimes lumped together with short grain. Short grain rice is less than twice as long as it is wide. Sushi rice is a good example of short-grain rice.

Cooking rice can be as simple as combining rice with double the amount of water and boiling it until tender. That works best for long-grain white rice, but other varieties can take longer to cook, or require less water. We recommend reading your package instructions for the correct amount of water to use per cup of rice. There are two other methods for cooking rice beyond the simple method mentioned above. Rice can also be cooked like pasta, in an abundant amount of water and then drained. Or, as many Asian cuisines dictate, certain rice, like sticky rice or sushi rice, should be steamed, which involves placing the rice in a fine-mesh steamer basket over boiling water.

White rice can last many years, because the bran and germ are not intact. But brown rice and other whole-grain rices tend not to keep longer than 6 months. It’s best to use whole-grain rices within 3 to 6 months. It’s also a good idea to store the rice in a cool dry place, or better yet in your refrigerator or even freezer.

Browse the gallery below to learn more about some of the major varieties of rice available in the market.

What’s your favorite rice variety? How do you prepare rice? Leave a comment below.

rice

White rice is rice that has had its hull, bran and germ removed. It is available in short grain, medium grain and long grain. The most popular is long-grain white rice, which is grown throughout Asia and the United States.

White rice can be labeled instant, parboiled, enriched or converted.

Instant rice, as the name implies, cooks up quickly because it has been precooked and dehydrated.

Parboiled rice has increased nutritional value because it’s partially boiled during the milling process.

Enriched rice is white rice that has had nutrients and vitamins added to replace those lost during milling. It shouldn’t be rinsed before or after cooking, because you wash away the nutrients.

Converted rice is actually brown rice that has been treated by parboiling to look and taste nearly like white rice.

How to use: White rice is the most widely used rice in the world. It works well as a side dish and incorporates well into main dishes, stir-frys, etc. Most white rice cooks up in 20 minutes. Instant rice cooks up in 5 to 10 minutes.

Flavor/texture: White rice typically has little to no flavor and a tender texture. When cooked properly long-grain white rice is fluffy and the kernels do not stick together.

Recipes:
Spanish Pork Chops with Rice
Vegetable Fried Rice
Kielbasa Cajun Dirty Rice

rice

READ WHOLE POST

rice

White rice can be labeled instant, parboiled, enriched or converted.

Instant rice, as the name implies, cooks up quickly because it has been precooked and dehydrated.

Parboiled rice has increased nutritional value because it’s partially boiled during the milling process.

Enriched rice is white rice that has had nutrients and vitamins added to replace those lost during milling. It shouldn’t be rinsed before or after cooking, because you wash away the nutrients.

Converted rice is actually brown rice that has been treated by parboiling to look and taste nearly like white rice.

Flavor/texture: White rice typically has little to no flavor and a tender texture. When cooked properly long-grain white rice is fluffy and the kernels do not stick together.

Recipes:
Spanish Pork Chops with Rice
Vegetable Fried Rice
Kielbasa Cajun Dirty Rice

rice 10 Quick And Easy Stir-Fry Recipes

rice Back Away From The Bottle: Homemade Salad Dressing Recipes

rice 9 Great Winter Grains

rice 12 Lemon Dessert Recipes To Brighten Your Day

rice The Science Behind Eggs

rice How To Cut An Onion Without Crying

White rice can be labeled instant, parboiled, enriched or converted.

Instant rice, as the name implies, cooks up quickly because it has been precooked and dehydrated.

Parboiled rice has increased nutritional value because it’s partially boiled during the milling process.

Enriched rice is white rice that has had nutrients and vitamins added to replace those lost during milling. It shouldn’t be rinsed before or after cooking, because you wash away the nutrients.

Converted rice is actually brown rice that has been treated by parboiling to look and taste nearly like white rice.

Flavor/texture: White rice typically has little to no flavor and a tender texture. When cooked properly long-grain white rice is fluffy and the kernels do not stick together.

Recipes:
Spanish Pork Chops with Rice
Vegetable Fried Rice
Kielbasa Cajun Dirty Rice

‘;
var coords = [-5, -72];
// display fb-bubble
FloatingPrompt.embed(this, html, undefined, ‘top’, {fp_intersects:1, timeout_remove:2000,ignore_arrow: true, width:236, add_xy:coords, class_name: ‘clear-overlay’});
});

_____________________________________________________________________
If you require a high quality printout of this article, just click on the printer symbol next to ’Share and enjoy’, and we will do the rest. This site is hosted by (click on the graphic for more information) rice

Return from rice to Home Page

Follow spanishchef.net on TWITTER

Paella - Rice and shine

Posted on January 6, 2012 by bilrob

Paella – Rice and shine

lth, Labor and Welfare has come up with the 30 Different Items Per Day to be Healthy scheme, in which 30 food items are suggested so people get the nutrients the body needs.

Nishida says: “Our menu is planned by Japanese nutritionists, who included more than 10 ingredients in each food item sold, therefore providing a healthy, balanced diet for Hongkongers.”

Rice is not only a staple for Asians, but for some Western populations as well. One popular rice dish from the West is paella, which many would consider as the national dish of Spain.

“Paella, which means pan in Spanish, comes from Valencia in Spain. It used to be considered more of a peasant dish by the locals, as rice is very easy to grow and obtain. Farmers and fishermen can just cook up a large pan of paella with some rice and fresh seafood,” says executive chef Michael Van Warmelo of Tapeo (Tel:3171-1989) in the Aus Building at 15-19 Hollywood Road.

Spanish bomba rice is used to make the paella. “The short-grained rice absorbs three times its volume in broth, but it still holds its shape and texture as a grain of rice, which is the perfect rice for cooking paella,” Van Warmelo says.

Apart from a variety of tapas, the cozy restaurant also serves up several paella dishes, featuring seafood paella (HK$178), meat paella (HK$168) and also one mixing both seafood and meat together (HK$198), all served in a pan. “It’s like a big feast in a small pan,” Van Warmelo says.

For those who still have not had enough of rice, try the Spanish rice pudding (HK$58) at Tapeo. The authentic dessert is made with milk, cinnamon, orange peel and orange caramel. The fresh orange zest perks up the creamy texture of the pudding.

As a leading rice producer in Europe, Italy often serves rice as a main dish, instead of making it a side dish like in most Chinese cuisines. “In Italian cuisine, we don’t think about rice the way Asians think about rice,” says Andrea Spagoni, executive chef of Domani (Tel: 2111-1197) in Pacific Place.

Risotto is one example. The restaurant serves an array of modern risottos (all at HK$210).

Surprise your palate with the surprising combination of Italian figs and French foie gras in a risotto, or go for the more subtle but equally amazing thyme risotto topped with cocoa powder, inspired by chocolate pralines.

Or experience how tea complements seafood in the Earl Grey tea risotto with calamari and lime.

“Using carnaroli rice for the risottos, we always cook the rice to al dente, so it doesn’t lose its body and structure. When cooked, each grain should remain separate from each other – difficult to be eaten with chopsticks, unlike the relatively sticky Asian rice,” Spagoni says.

paella Recipes with Bill & Sheila(click on the graphic for more information) paella

Return from paella to Home Page

Follow spanishchef.net on TWITTER

Do you have an Allergy to Rice?

Posted on December 11, 2011 by bilrob

Do you have an Allergy to Rice?

Do you (like me) hate paella? Does rice pudding make you sick? Does rice cake make your stomach churn? Could you be allergic to rice?

Outward Signs

Typical rice allergy symptoms include bloated stomach, vomiting, diarrhea and skin rash. Rice that is ingested can cause gasses to build up or cause loose stools if your body lacks the enzymes to break down rice. Vomiting usually occurs when the body has identified rice as an invalid nutritional source and is trying to rid the body of rice quickly to avoid a potential “toxin.”

Rashes usually occur if a lotion, shampoo or other topical product contains rice or rice derivatives but can also occur after rice is ingested. In this case, anti-histamines are being sent to the skin’s surface to combat what your body perceives as a threat.

Mild Signs

Mild signs include stomach aches or itchy soft tissues, such as that located inside the mouth. These are mild reactions to rice allergies and will most likely become more severe if you are exposed to rice again. Mild allergic can occur spontaneously at any age, but are more likely in children.
Severe Reactions

Severe, even life-threatening, reactions can also occur at any time and without warning. They include shortness of breath or difficulty breathing, swelling of the tongue or larynx, a drop in blood pressure or rapid pulse. This is a condition known as anaphylactic shock and can be fatal if medical attention is not sought immediately.

Prevention/Solution

Though there is no cure for rice allergies, there are ways to minimize the risk of reactions recurring. First, remove all rice and rice-based products from your diet and personal care products. Second, seek medical advice from a physician who specializes in allergies. Finally, read labels of products that are unfamiliar or which have “new” formulas to prevent accidental exposure.

This site is hosted by (click on the graphic for more information) rice

Return from rice to Home Page

If you want to increase your site popularity and gain thousands of visitors – check out these sites THEY ARE FREE. Spanishchef more than doubled its ‘New Visitors’ last month:

The Versatility of Rice

Posted on August 16, 2011 by bilrob

The Versatility of Rice

As a cereal grain, rice is the most important food for most of the world’s population. It has the second-highest worldwide production, after maize (corn).

Here in Spain where we live, there are two rice-growing regions. The traditional Valencia rice, the one used for paella, is a round, medium-short grain rice. It has a marvellous capacity for absorbing the flavours, with which it cooks – chicken, pork, olive oil, seafood, vegetables. You have to take care not to overcook it, though, so it does not become sticky. But Spain today has another developing rice-growing region, in Andalucía. The variety of rice grown here is long-grain. This is the type favoured for pilaff. Grown for export to northern Europe, long-grain rice is only beginning to be used in Spanish cooking. Never for paella!

There are many types of rice, all of which are used for different purposes and in different cuisines around the world. Arborio, Brown short-grain, Brown long-grain, White short-grain, White long-grain, Black glutinous, White glutinous, Basmati, Wild rice, Jasmine rice and various blends of brown and white wild rice.

The traditional method for cultivating rice is by flooding the fields. This simple method requires a solid, well thought-out irrigation system.

In Valencia, where the Moors taught the Spanish all about irrigation systems, water travels 30 miles through canals from the reservoirs in the mountains down to the rice fields south of the City of Valencia. Rice can be grown practically anywhere, even on a steep hill or mountain. Although its parent species are native to South Asia and certain parts of Africa, centuries of trade and exportation have made it commonplace in many cultures worldwide.

Once we have grown our rice, what can we use it for?

We can eat it in many forms. ‘Rice Krispies’ for our breakfast cereal. Rice cake, using ground rice flour. We can use the different types of rice to make paella, risotto, Indian and Chinese meals and for desserts – we can make rice puddings, baked rice, soufflés, strudels, pancakes and even use it in ice cream.

The Healthy Option

Nutritionists believe that rice is more important to our health and energy than previously thought. It is high in complex carbohydrates and has virtually no salt, sugar or fat. Half a cup of cooked rice supplies about 85 calories – equivalent to one slice of bread. Brown rice is particularly good for vegetarians. It is more nutritious than white rice because it still has the bran layer intact. The bran layer is high in dietary fibre and B-group vitamins, plus important minerals including potassium, phosphorus, magnesium and zinc. The bran layer in brown rice is a rich source of both poly-and mono-unsaturated oils and the powerful anti-oxidant Vitamin E. Rice bran oil, found in brown rice has been shown to help lower blood cholesterol levels. The bran layer is also rich in fibre, a useful laxative.

Rice is the least allergy-producing grain, making it ideal for many people with allergies or food intolerances. It is easy to digest and, because rice is gluten free, it is the major cereal grain for people with celiac disease – a sensitivity to gluten, the protein in wheat and other cereals

How to cook rice

There are four ways to cook rice. You can steam it, microwave, bake and boil it.

Absorption (Steaming) Method: Combine 1 ½ cups of rice (300g) with 3 cups (750ml) of water in a medium heavy-based saucepan and cover tightly. Bring it to the boil and then reduce the heat to its lowest setting. Cook for 10 minutes. It is important that you don’t remove the lid during the cooking time. Remove the pan from the heat and let it stand, covered for a further 10 minutes. Fluff with a fork before serving.

Microwave Method: combine 1 ½ cups of rice (300g) with 3 cups (750ml) of boiling water in a microwave proof bowl. Cook, uncovered on HIGH for about 10 minutes or until the rice is just tender. Stir halfway through cooking. Cover the bowl and let it stand for 5 minutes to complete the absorption process. Fluff with a fork before serving.

Baked Method: Combine 1 ½ cups of rice (300g) with 2 ½ cups (625ml) of water in an ovenproof dish, stir well. Cover tightly with foil or a lid and bake in a moderate oven for 25 minutes or until the rice is tender. Fluff with a fork before serving.

Boiling Method: Bring 8 cups of water (2 litres) to the boil in a large saucepan and add 1 ½ cups (300g) of rice. Stir to separate the grains and boil uncovered for 12 minutes or until the rice is tender

A special rice cooker or rice steamer will provide excellent and consistent results. Any spare cooked rice can be frozen and reused simply by placing in the microwave and set to defrost.

We are currently constructing a section in Bill & Sheila’s Cookbook where we will be posting hundreds of recipes that use all of the different rice types listed above. There will be everything from Caribbean rice and peas to Chicken Biryani, Risotto to Thai Fried Rice and everything in-between. All of our recipes are collected from free recipe sites or gifted to us from chefs all around the world. Therefore, they are authentic. Our Indian rice dishes for example, come from real Indian chefs. My daughter-in-law is of Goan descent and her mother has provided us with dozens of genuine and authentic recipes from Goa and other Indian states. Pay us a visit and get the best out of this nutritious and versatile ingredient.

The Versatility of Rice

Posted on July 1, 2011 by bilrob

The Versatility of Rice

As a cereal grain, rice is the most important food for most of the world’s population. It has the second-highest worldwide production, after maize (corn).

Here in Spain where we live, there are two rice-growing regions. The traditional Valencia rice, the one used for paella, is a round, medium-short grain rice. It has a marvellous capacity for absorbing the flavours, with which it cooks – chicken, pork, olive oil, seafood, vegetables. You have to take care not to overcook it, though, so it does not become sticky. But Spain today has another developing rice-growing region, in Andalucía. The variety of rice grown here is long-grain. This is the type favoured for pilaff. Grown for export to northern Europe, long-grain rice is only beginning to be used in Spanish cooking. Never for paella!

The traditional method for cultivating rice is by flooding the fields. This simple method requires a solid, well thought-out irrigation system.

Once we have grown our rice, what can we use it for?

The Healthy Option

How to cook rice

There are four ways to cook rice. You can steam it, microwave, bake and boil it.

A special rice cooker or rice steamer will provide excellent and consistent results. Any spare cooked rice can be frozen and reused simply by placing in the microwave and set to defrost.

spanishchef.net

The Spanish Chef Blog is all about Food & Drink and related topics

Tag Archives: rice

Diabetes Risk: White Rice Joins White Bread