So we know that brown rice is considered more healthy then white rice because it has more fiber, but in traditional asian food they also use white rice (just from what I have seen watching asian women cook on youtube). Is the processing the same in Japan/China, and it always starts off as brown rice that is processed into white rice? Or do they have special rice that looks white?
I know this is a dumbish question but it seems hard to find a straight answer looking it up. I am confused because Japan is known for being skinny (very low obesity rate) and healthy (they live forever) so them eating white rice is surprising to me. Of course white rice is not so detrimental that it cancels out all their vegetables and fish, but its surprising.
Maybe rural Japanese that grow their own rice eat it brown? Is it a difference breed of rice? Or do they just eat processed rice like Americans?
Thanks :)
I think the answer is that the white rice has the brown fiber-rich hull removed just like any other white rice, but they also use different kinds of rice that cooks up stickier than just the regular white rice sold in the US
We do not ‘know’ that brown rice is ‘healthier’ than brown rice. The difference in fiber content is negligible. The increased fiber content does not necessarily make it ‘healthier’. The difference in fiber content also has absolutely nothing to do with people being fatter or skinnier. This will depend on diet as a whole, activity level, caloric requirement etc. Choice of rice will not make you fatter or skinnier, your caloric intake will dictate this.