2024-01-20 16:14:04
Rice is one of the products consumed in most countries in the world, even in certain places they have it as the main input for their different dishes. However, few take into account how harmful it might be to human health since they might develop a terrible disease and this was reported by Harvard University in an investigation.
WHO SHOULD AVOID EATING RICE, ACCORDING TO HARVARD UNIVERSITY?
In a recent investigation by Harvard University that included 352,384 people who were in Japan, China, the United States and Australia; The results were that those who ate 5 servings per week had a 27% probability of having type 2 diabetes, while individuals who ate only once a week had a much lower probability of having type 2 diabetes.
“A serving of white rice has almost the same effect as eating pure table sugar. They generate a high and rapid spike in blood sugar,” the experts explained. Therefore, it was concluded that it is not recommended to eat rice for all people who are developing the disease of diabetes as well as for the sick.
WHAT DO HARVARD UNIVERSITY EXPERTS RECOMMEND?
Although white rice is consumed in many places in the world, specialists suggest consuming brown rice because it has a high content of fiber, vitamins and minerals. Likewise, this product does not harm blood glucose levels, so it can be added without any problem to the Mediterranean diet accompanied by vegetables, fish or seafood in order to increase its nutritional contribution.
WHAT FOODS SHOULD YOU EAT INSTEAD OF RICE?
Below, we present a series of options in which you can replace rice and thus avoid developing certain diseases:
- Quinoa: is a complete protein, meaning it contains all nine essential amino acids that the body needs. It is also high in fiber and other nutrients, such as iron, magnesium and zinc. Quinoa has a mild, nutty flavor, making it a versatile grain that can be used in several dishes.
- Barley: is a whole grain with high fiber, vitamins and minerals. It has a chewy texture and a nutty flavor. Barley is a good source of beta-glucan, a type of fiber that can help lower cholesterol levels.
- Bulgur wheat: is a whole grain that has been parboiled, dried and broken. It has a nutty flavor and chewy texture. It is a good source of fiber, vitamins and minerals. It is a quick-cooking grain that can be used in salads, soups and stews.
- Chickpea rice: is a new and innovative product that is made from chickpeas that have been processed into rice-sized pieces. It is a good source of protein, fiber and vitamins. Chickpea rice has a mild, nutty flavor and chewy texture. It is a good substitute for white rice in various dishes.
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