When any person goes on a diet then “stop eating rice” is the first suggestion given to us. There is no need to quit rice. But there is a need to throw white rice. White rice is starch only. Basically whole grains have 3 layers: bran, germ and husk. The bran contains all the fiber. Nutritionally, the rice germ is 40 times more concentrated in nutrients than the rest of the grain. white rice you are eating has all the 3 layers removed. So, what you are eating is machine processed white looking polished rice with zero nutrients and zero fiber, iron and micronutrients. This rice lacks in taste as well.

Once you remove the bran completely, this makes the rice whiter and whiter. It becomes pure starch and all the other key nutrients like vitamins, minerals, functional nutrients (phytonutrients), protein and fiber content of the rice are lost. Traditionally in the past, rice used to be only 2 per cent polished, but today, we have varieties that are polished as much as 12 per cent.

White rice is processed in a machine where rice has gone through so much heating, almost 80 C and more. There are many studies which show that we have to be a little cautious while filling the plate with white rice. Research also shows that consumption of white rice leads to type 2 diabetics. White rice being high in GI quickly spikes our blood sugar. It will also make you fat.