In rice-eating countries around the world, rice rarely consumed brown form, with full bran. Looking to find the most ancient and traditional methods of cooking, I found several accounts partially polished rice. Rice is traditionally stored in the shuck, and then fresh pounded before cooking. How many bran removed in traditional brown rice preparation, it seems, depends on the breed, rice and other products available in the diet. ancient rice preparation in particular, the low level of milling technologies, for example, tumbling figure stones, which removes a significant part of the bran and germ from rice.167 but some bran and germ remain. The exact amount of bran to be removed will depend on how long fermented rice, and a certain type of rice is used. It would be nice to assume that 50% of bran, must be removed from rice. Polished rice, as a rule, a little germ, polished rice, not a germ.
Rancid rice has bitter taste. A few nutrient absorption studies of brown rice consumption did not lead to more absorption of nutrients in comparison with rice bran removed. In one study specific brown rice compared to rice cereals (rice without most of bran and germ, but not completely polished white). There is no difference in the absorption of nutrients, even if brown rice, actually contain more nutrients. This seeming contradiction would explain phytic acid and other harmful substances in Fig. One study showed that anti-iron-phytate levels in rice were disabled vitamin herbs. Since rice goes rancid or quickly because insects and rodents ate it quickly, eat rice crops of rice stored in the shuck, or store them as white rice. In most rice-eating populations around the world is very difficult to find brown rice.
In the rice diet figure toxins to neutralize acidic fruits and vegetables high in vitamin C, land or sea, meat offal is rich in fat-soluble vitamins, and sometimes through the fermentation of rice or beans. Fully bran and germ-free rice, white rice, can cause vitamin B-l (thiamine) deficiency in the diet is very high or exclusively of white rice. The condition is known as beriberi. Beriberi is rarely found in people eat partially rice-grains, which have kept a small part of bran. I know people eat rice crops with beautiful white, cavity-free teeth, which grew white rice.
BREM is a special cake rice, bread from Indonesia. It passes through the heroic fermentation process, in which the rice is fermented for 5-6 days and then dried in the sun for an additional 5-7 days. Millet and rice also traditionally fermented fish, pork or shrimp in a few weeks for the production of fermented vinegar. Healthy rice, which I ate partially rice cereals (veins bran moistened with brown rice starter, as described in Chapter six...