Alicia Mackey Huber explains why white rice outperforms brown rice nutritionally. Brown rice's outer layer contains antinutrients that block mineral absorption, while white rice offers resistant starch and more practical vitamin intake.
The reason white rice is prized in every country where people eat rice is because they know that the phytic acid, the arsenic, and the gut irritants that are in the brown rice outer layer, they do not make up for the fact that there's fiber in it. You can get fiber from other places that don't have all of those negative things. I love eating like white rice with my sushi. Me too, man. It's cooked and cooled, which is what you want because that makes more resistant starch. And let's face it, you don't get meaningful vitamins from your brown rice. The fact that there's more of them in there than white rice doesn't matter because you have to eat six pounds of it or something to get enough vitamins to matter, and then you're just going to be fat. And the fact that brown rice and beans is somehow a complete protein, it doesn't matter because you have 400 grams of carbs to get enough complete protein to make a difference, and then you are actually obese and really, really full and probably farting a lot. So, like, let's just face reality. If you ignore a whole bunch of things that you just didn't want to pay attention to so you can focus on one good thing. You sound a lot like big food with the way they sell food to us.
