Some studies suggest that consuming whole grains like brown rice may lower the risk of heart disease
Brown rice is generally considered to be healthier than white rice due to its higher nutritional content and fibre content. However, some factors might make it unfit for consumption. Keep reading as we share the many benefits and downsides of consuming brown rice.
Here are some reasons why brown rice can be considered good for us:
1. Nutritional content
Brown rice contains more nutrients compared to white rice because it retains the bran and germ layers, which are removed in the processing of white rice. These layers contain vitamins, minerals, and antioxidants such as B vitamins, manganese, selenium, magnesium, and phytonutrients.
2. Fibre
Brown rice is a good source of dietary fibre, particularly insoluble fibre, which can aid in digestion, promote bowel regularity, and help prevent constipation. High-fibre diets are also associated with a reduced risk of various chronic diseases such as heart disease, diabetes, and certain types of cancer.
3. Lower Glycemic Index
Brown rice has a lower glycemic index (GI) compared to white rice. This means it causes a slower and more gradual increase in blood sugar levels after consumption, which can be beneficial for managing blood sugar levels, especially for individuals with diabetes or those at risk of developing it.
4. Weight management
The high fibre content of brown rice can contribute to feelings of fullness and satiety, which may help in weight management by reducing overall calorie intake.
5. Heart health
Some studies suggest that consuming whole grains like brown rice may lower the risk of heart disease by reducing cholesterol levels, blood pressure, and inflammation in the body.
It’s worth noting that while brown rice offers several health benefits, it’s not suitable for everyone.
Here’s why brown rice may not be good for you:
1. Phytic acid and anti-nutrients
Brown rice contains phytic acid and other anti-nutrients that can bind to minerals like iron, zinc, and calcium, reducing their absorption. However, soaking or sprouting brown rice before cooking can help reduce the levels of these compounds.
2. Arsenic concerns
Brown rice, particularly organic brown rice, may contain higher levels of arsenic compared to white rice due to the accumulation of this naturally occurring element in the outer layers of the grain. Long-term exposure to high levels of arsenic can be harmful to health. Rinsing rice thoroughly before cooking and varying the types of grains consumed can help mitigate this risk.
3. Digestive issues
Some individuals may experience digestive discomfort or sensitivity to the fibre content of brown rice, particularly if they have irritable bowel syndrome (IBS) or other gastrointestinal conditions. In such cases, white rice or other easily digestible grains may be more suitable.
In conclusion, while brown rice offers several health benefits due to its higher nutritional content and fibre, it’s essential to consider individual health needs and potential drawbacks such as anti-nutrients and arsenic levels. Including a variety of whole grains in the diet and preparing brown rice in a way that minimises anti-nutrients can help maximise its nutritional benefits.
Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your doctor for more information. NDTV does not claim responsibility for this information.
