The Seduction of Brown :: Rice

Warm sultry wisps of steam floating through millions of kitchens around the world. Carrying along a comforting earthy fragrance inside the thousands of minute water droplets, stirring up cozy nurturing sensations in the hearts and bellies of over half of this planet's peoples.

From Myanmar to Uruguay, land is covered with a fertile bright green, like a new born caterpillar's skin- covering miles and miles and miles of farmland with rice fields. The final rice grain is a small and humble child of mother nature with an enormous power to fuel our bodies.
A pot of cooking rice is second to none in its mothering, nurturing personality - cooing gently, bubbling up steam, smelling like comfort. Loads of studies from scientists all over the place show that eating brown rice helps: -lowering cholesterol, - weight loss, - fights heart disease - lower risk for diabetes - improve bone health - fight against cancer
The journey of this seductive grain begins in the paddies - water filled wombs of the earth. With plenty of sunlight and water, the rice grain grows into a beautiful sturdy stalk.
Harvested by the hands of experienced farmers, the grains are make their way to the mill. Still encased in their outside thick jackets of husk, they visit the sheller machines to shed their inedible outer layers to reveal their essence as brown rice. Carbohydrate energy and vitamins __ all woven together, bound by golden threads of belly healthy fiber create their rich brown skin. These little rice grains could now stay in their original tanned skin and get sold to you as wholesome healthy beautiful brown rice.
oR their fate could be to have this rich brown outer layer ripped of their skin to become white, polished rice. A tiny high pressure chamber crowds around the brown grains forcing them to rub their skins against each other so abrasively that thei brown coat shreds away, along with all its vitamins and nutrients. 67% of vitamin B3, 80% of vitamin B1, 90% of vitamin B6, half of manganese, half of phosphorus, 60% of iron and 100% of dietary fiber and essential fatty acids are destroyed along with the brown. All thats now left of this noble food is a stripped down, nutrient deficient, high glycemic little white grain.By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."
Without a trace of discrimination based on the color of the skin alone - doctors, nutritionists and wellness experts around the the world confidently sing the praises of brown rice over white. Brown rice, they say, is far more supportive of a healthy body: obesity, diabetes and other afflictions caused by too much sugars in the body are all exasperated with the consumption of white rice.
Yes, i can hear you think: BUT! White rice TASTES better! Well, that illusion may haunt your taste buds for the first few times you sit down to eat a meal with the brown. Soon you will want to explore and conquer the taste and flavor of this whole grain rice.
Be bold and ask for brown next time you eating out - adventure into a new heightened state of mental physical spiritual living that come with conscious healthy eating -- fuel your dreams, goals, and plans with nature's small but powerful stores of energy. When it comes to rice, go brown not white!

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[VIDYAdotTV]

Thanks guys! That was red rice from burma, actually - not purple. Although purple sounds deliciouso!

[ykb946]

I like your video, ive been eating white rice all this time and now thanks to you im converting. What's that song called??

Thanks again!

[jstnhnh]

This girl has a nice voice.

[Tohruxtan]

Ooh la la!

[AnkurPankur]

Very infomative!

[LoveBanditRecords]

yes yes yes. ba i wish i wasn't in a coffee shop so i could hear better. Is that purple rice with the brown? scrumptious

[radhadhavale]

lovely video :)