Nice vid John and you're 100% right that it's about the overall goal and direction. White rice is still a low fat plant food staple. Had a white roll today and no longer feel like a crack addict lol.
its interesting how tgere has been a sort of reversal as far as the economic pregadices with brown and white rice. now it is the rich and educated who eat the more nutritious brown rice a
My parents and grandparents are from Thailand, and they ate mostly rice and vegetables. They lived off the land in the villages. Meat was expensive and they could not afford it. They probably ate meat once or twice a year. Now that they're here in America and brainwashed by what's healthy, my grandfather had two heart attacks and has had colon cancer and my father has high cholesterol.
@drmcdougallmd I just told them that, then they said Chinese are known for eating most parts of an animal, and the Japanese eat a lot of fish. Then they showed me a Chinese cookbook which had recipes with meat larger than a thimble. I showed them your starch solution lecture, and they said although the largest and successful civilizations ate starches, there was also no civilization that did not go without animal flesh of some kind. Then they told me to stop complaining to them and eat meat.
People who are known for eating most parts of an animal (rather than select cuts) are obviously people who couldn't afford meat in the past. It isn't that Chinese and Japanese people wouldn't have wanted to eat meat, if they could have afforded it. But, their circumstance actually saved them from a lot of health problems, that they are only now discovering by moving toward a more Western diet. Dr. Neal Barnard has shown this correlation...
... the correlation is that, as the consumption of fish and other meats has risen in Japan (and the consumption of rice has gone down), the rate of diabetes has skyrocketed, as has the rate of obesity. This is Dr. McDougall's whole point: Chinese and Japanese people can eat meat and get sick just like anybody else; but, historically, they were too poor to afford that kind of sickness.
1. Rinse 1-2 cups rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink. 2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.
Nice vid John and you're 100% right that it's about the overall goal and direction. White rice is still a low fat plant food staple. Had a white roll today and no longer feel like a crack addict lol.
kronier 1 day ago in playlist Uploaded videos
its interesting how tgere has been a sort of reversal as far as the economic pregadices with brown and white rice. now it is the rich and educated who eat the more nutritious brown rice a
Bittie24 1 week ago
My parents and grandparents are from Thailand, and they ate mostly rice and vegetables. They lived off the land in the villages. Meat was expensive and they could not afford it. They probably ate meat once or twice a year. Now that they're here in America and brainwashed by what's healthy, my grandfather had two heart attacks and has had colon cancer and my father has high cholesterol.
shannondangc 1 month ago in playlist Uploaded videos 7
Those larger amounts of meat are only available for people who can afford cookbooks.
drmcdougallmd 3 months ago
Tell them the amount of meat they (traditional Asians) have eaten has been a thimble full a week. The rest is rice with a few vegetables.
drmcdougallmd 3 months ago
@drmcdougallmd I just told them that, then they said Chinese are known for eating most parts of an animal, and the Japanese eat a lot of fish. Then they showed me a Chinese cookbook which had recipes with meat larger than a thimble. I showed them your starch solution lecture, and they said although the largest and successful civilizations ate starches, there was also no civilization that did not go without animal flesh of some kind. Then they told me to stop complaining to them and eat meat.
sabby123456789 3 months ago 2
@sabby123456789
People who are known for eating most parts of an animal (rather than select cuts) are obviously people who couldn't afford meat in the past. It isn't that Chinese and Japanese people wouldn't have wanted to eat meat, if they could have afforded it. But, their circumstance actually saved them from a lot of health problems, that they are only now discovering by moving toward a more Western diet. Dr. Neal Barnard has shown this correlation...
Mentat1231 3 months ago 3
@sabby123456789
... the correlation is that, as the consumption of fish and other meats has risen in Japan (and the consumption of rice has gone down), the rate of diabetes has skyrocketed, as has the rate of obesity. This is Dr. McDougall's whole point: Chinese and Japanese people can eat meat and get sick just like anybody else; but, historically, they were too poor to afford that kind of sickness.
Mentat1231 3 months ago 3
Rice is for humans, oil is for cars. Do not mix the two around.
sabby123456789 3 months ago 4
You need to be a car enthusiast to understand the whole statement.
sabby123456789 3 months ago
What should I tell meat-eaters if they say "Asians have been eating meat for thousands of years, and they're healthy"?
sabby123456789 3 months ago
I love these little bits of wisdon in your videos!!
Greggsvlog 3 months ago
If you don't like brown rice try boiling it like pasta. Amazing difference! saveur.com/article/Recipes/Perfect-Brown-Rice
cindybydesign 3 months ago
@cindybydesign thanks I never thought of that! So you just boil it like 10 minutes and then strain it??
82Bdog 3 months ago
1. Rinse 1-2 cups rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink. 2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.
cindybydesign 3 months ago
@cindybydesign thanks!
82Bdog 3 months ago
@cindybydesign
That's a nice tip. Thank you.
And also thank you for the link.
ReasonNaturally 3 months ago
I eat brown rice whenever possible, but if white rice is the only thing available, I won't turn it down.
1imesub 3 months ago