Why you should stop eating white rice, according to a physician

Why you should stop eating white rice, according to a physician

From a nutritional standpoint, white rice pales in comparison to its whole grain cousin, brown rice.

It gets digested quickly, is rapidly processed into sugar, and only fills you up for a short period of time. In comparison, brown rice is processed slowly, churning out a steady stream of fuel to power your muscles and keep you feeling sharp.

White rice is a refined carbohydrate, similar to those found in white bread, flour tortillas, and most breakfast cereals. So inferior is it to whole grains that Roxanne B. Sukol, a Cleveland Clinic physician and the medical director of its wellness enterprise, says people should simply call it a "stripped carb" — because it has been "stripped of all [its] nutrition."

In the book "Grocery: The Buying and Selling of Food in America," Sukol told author and chef Michael Ruhlman that these "stripped carbs" were her chief nutritional concern. In rice, they can be easily avoided by choosing brown over white. But refined carbs lurk in dozens of processed foods as well, including granola bars, baked goods, pizzas, and pastas.


Diets high in refined carbs have been tied to weight gain and obesity. A review of 50 studies on diet and weight gain published in the journal Food and Nutrition Researchfound that on average, the more refined grains someone ate (like white bread and white rice), the more weight they tended to gain over the study period. By contrast, the more whole grain foods someone ate (like whole-wheat bread and brown rice), the less weight they tended to gain.

"Stripped carbs" start out just like their whole-grain cousins. In the factory, however, food makers remove the grains' nutritious, fiber-rich outer shells, such as the germ and bran. As a result, refined grains have less protein, fiber, and vitamins than whole grains. -Business Insider  

Add comment

Security code