Wellness

[novamc1]

@SilleeMeewrote:
I come from a bi-racial Japanese-American family and was raised on white rice. Never had a problem with it, even when it was left out on the counter over night. In fact, most Japanese do not refrigerate their cooked rice. They will tell you not to do that because it changes the texture of the rice...not in a good way. They will, however refrigerate the rice and use that for fried rice dishes. My mom would cook a Japanese brand of short-grain white rice in a rice cooker which boils then steams it. But before it was cooked it was washed thoroughly then soaked in water at room temp for almost 8 hours prior to cooking it.

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This post was interesting to me after reading  from another source about soaking rice before cooking to reduce arsenic content.

Thanks for posting it.  

[cherry]

If you refrigerate rice overnight, it becomes resistant starch, much better for those with diabetes to eat. It won't spike your blood sugar ,uless you over eat it

[sidsmom]

Like I mentioned upthread...it’s the ‘fried’ part of fried rice

which is more detrimental to one’s health...not the temperature.

When eating rice, it’s the fat eaten with the starch which prohibits

the glucose from entering the cells causing high blood sugar

readings.  It’s not a magic trick to put rice in the frig in the evening

& suddenly it becomes something different the next morning..

if it has oil, fat & meat/eggs/dairy on it, it’ll still be an issue

the next day. 

Millions of Asians for multi-centuries have been eating rice without

modern day illnesses (diabetes). The idea is, and history has proven,

just eat lots of starches without any fat, like millions of Asians have

done centuries before us without worrying about cooling or not. 

As for the original topic, it’s not the unadorned rice which is the issue,

it’s the oil & animal products accompanying the rice which causes

the rice to breakdown quicker.

Eat up!🍚🍙🍥🍚

[cherry]

Diabetes has reached epidemic proportions in Asia

Abstract

The last three decades have witnessed an epidemic rise in the number of people with diabetes, especially type 2 diabetes, and particularly in developing countries, where more than 80% of the people with diabetes live. The rise of type 2 diabetes in South Asia is estimated to be more than 150% between 2000 and 2035. Although aging, urbanization, and associated lifestyle changes are the major determinants for the rapid increase, an adverse intrauterine environment and the resulting epigenetic changes could also contribute in many developing countries. The International Diabetes Federation estimated that there were 382 million people with diabetes in 2013, a number surpassing its earlier predictions. More than 60% of the people with diabetes live in Asia, with almost one-half in China and India combined. The Western Pacific, the world’s most populous region, has more than 138.2 million people with diabetes, and the number may rise to 201.8 million by 2035. The scenario poses huge social and economic problems to most nations in the region and could impede national and, indeed, global development. More action is required to understand the drivers of the epidemic to provide a rationale for prevention strategies to address the rising global public health “tsunami.” Unless drastic steps are taken through national prevention programs to curb the escalating trends in all of the countries, the social, economic, and health care challenges are likely to be insurmountable.

https://care.diabetesjournals.org/content/39/3/472

From Oxford Academic

ABSTRACT

Background: Refined carbohydrates have been suggested to deteriorate glucose metabolism; however, whether persons with elevated intakes of white rice, which is a major staple food for the Japanese, experience increased risk of developing type 2 diabetes remains unclear.

Objective: We prospectively investigated the association between white rice intake and risk of type 2 diabetes.

Design: Participants were 25,666 men and 33,622 women aged 45–75 y who participated in the second survey of the Japan Public Health Center–based Prospective Study and who had no prior history of diabetes. We ascertained food intake by using a validated 147-item food-frequency questionnaire. Odds ratios of self-reported, physician-diagnosed type 2 diabetes over 5 y were estimated by using logistic regressions.

Results: A total of 1103 new cases of type 2 diabetes were self-reported. There was a significant association between rice intake and an increased risk of type 2 diabetes in women; the multivariate-adjusted odds ratio for the highest compared with lowest quartiles of rice intake was 1.65 (95% CI: 1.06, 2.57; P for trend = 0.005). In men, the association was unclear, although there was a suggestion of a positive association in persons who were not engaged in strenuous physical activity (P for trend = 0.08).

Conclusions: Elevated intake of white rice is associated with an increased risk of type 2 diabetes in Japanese women. The finding that is suggestive of a positive association of rice intake in physically inactive men deserves further investigation.

[SilleeMee]

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@cherry wrote:

If you refrigerate rice overnight, it becomes resistant starch, much better for those with diabetes to eat. It won't spike your blood sugar ,uless you over eat it

---

And because that changes the texture of the rice, it makes it perfect for using it in fried rice dishes....the rice doesn't stick together or become glue-like when you refrigerate it first before frying it.

[Mindy D]

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@sidsmom wrote:

Like I mentioned upthread...it’s the ‘fried’ part of fried rice

which is more detrimental to one’s health...not the temperature.

When eating rice, it’s the fat eaten with the starch which prohibits

the glucose from entering the cells causing high blood sugar

readings.  It’s not a magic trick to put rice in the frig in the evening

& suddenly it becomes something different the next morning..

if it has oil, fat & meat/eggs/dairy on it, it’ll still be an issue

the next day. 

Millions of Asians for multi-centuries have been eating rice without

modern day illnesses (diabetes). The idea is, and history has proven,

just eat lots of starches without any fat, like millions of Asians have

done centuries before us without worrying about cooling or not. 

As for the original topic, it’s not the unadorned rice which is the issue,

it’s the oil & animal products accompanying the rice which causes

the rice to breakdown quicker.

Eat up!🍚🍙🍥🍚

---

The infection cases also include patients that only consumed plain, unfried rice. It’s the handling and storage at the wrong temperatures that allow the proliferation of the B cereus and the subsequent formation of toxins by the B cereus. Don’t leave cooked rice sitting out at room temperature. Consume it immediately after it is made. Refrigerate it in wayswhich allow for the fastest cooling of the cooked rice. This includes the use of shallow bowls to hold the rice under refrigeration. When reheating rice, cook at high temperatures and make sure the entire batch is steaming hot. 

[sidsmom]

---

@cherry wrote:

Diabetes has reached epidemic proportions in Asia

Abstract

The last three decades have witnessed an epidemic rise in the number of people with diabetes, especially type 2 diabetes, and particularly in developing countries, where more than 80% of the people with diabetes live. 

---

Doesn’t take a rocket scientist to figure out.

The World is adopting the western diet-SAD Standard American Diet.

LOTS more processed food.

LOTS more processed oils.

LOTS more animal products.

LOTS more animal byproducts

LOTS more dietary fat

...because everyone knows T2D is caused from too much dietary fat. 

It’s not genetic....is the food.

Great grandma & grandma don’t have diabetes but the mom & current generation are sick.   Genetics didn’t change...the food did.

It’s always the food.

Always has been; Always will be.

Reduce the fat, the CAUSE of T2D...and T2D will decrease. 

[Mindy D]

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@sidsmom wrote:

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@Mindy D wrote:

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@sidsmom wrote:

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@SilleeMee wrote:

I come from a bi-racial Japanese-American family and was raised on white rice. Never had a problem with it, even when it was left out on the counter over night. In fact, most Japanese do not refrigerate their cooked rice. They will tell you not to do that because it changes the texture of the rice...not in a good way. They will, however refrigerate the rice and use that for fried rice dishes. My mom would cook a Japanese brand of short-grain white rice in a rice cooker which boils then steams it. But before it was cooked it was washed thoroughly then soaked in water at room temp for almost 8 hours prior to cooking it.

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Yeah, articles/links like the OP posted is silly fear-mongering.

Like the title of the OP says, ‘fried rice’...

it’s the FRIED part which will do more harm to health, not the ‘rice’.

People will sit down & shove down Dominos, Twinkies & bowls of

Mac & Cheese in without batting an eye, but...

HORROR!....

rice??? 

HOLD UP

People are funny. 

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sidsmom, aren’t you careful of the way you store your cooked foods? That’s all this is about. It’s about awareness of the proper handling and cooking of rice. I’ve been leaving my fried rice sitting out for hours until I’ve been hungry enough to eat it. I had no idea that this was not a safe practice. 

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@Mindy D 

Of course I’m careful of the way I store my cooked foods.

But...

The focus of the article is about rice...and fried rice...and more rice.

The specific food ‘rice’ has nothing to do with/ food poisoning. 

Food poisoning can happen with any food.

It’s odd the article is going overboard focusing on a food source

eaten by millions of people around the World.  

Clickbait much?

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It’s not an article. I wrote this myself. Fried Rice Syndrome is just the name given to the illness. This name came about years ago  when there was a cluster of ill people in the UK that became ill after consuming fried rice from a Chinese restaurant..The illness was not new at that time. Technically, it is an infection with Bacillus cereus and consumption of the toxins produced by it. It’s not rice that causes the illness. It’s contamination of the rice that does. Bacillus cereus can contaminate other foods as well. In France, it’s the third leading cause of food poisoning, but the French do not usually get this from consumption of contaminated rice. They get the illness after contamination of other food sources. Awareness of safe handling practices with regards to this just lead to less cases of this food poisoning. The bacteria grow best at temperatures from 40 F to 140 F. 

[Katcat1]

Now I am ready to go and buy some Shrimp Fried Rice at the Chinese restaurant.  I have NEVER had problems eating or storing white rice or fried rice and I have been around for some 60+ years.  I also read that article or one similar.