Who should avoid eating rice, according to Harvard research | ANSWERS

Rice is one of the products consumed in most countries of the world, even some places use it as the main input for their different dishes. However, few take into account how harmful it could be to human health as a terrible disease could develop and this was reported by Harvard University in an investigation.

WHO SHOULD AVOID EATING RICE ACCORDING TO HARVARD UNIVERSITY?

In a recent Harvard University survey involving 352,384 people located in Japan, China, the United States and Australia; The results were that those who ate 5 servings a week had a 27% chance of having type 2 diabetes, while individuals who ate only once a week had a much lower chance 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 sick people.

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 alter blood glucose levels, so it can be added without problems to the Mediterranean diet accompanied by vegetables, fish or seafood to increase its nutritional intake.

WHAT FOODS SHOULD I EAT IN PLACE OF RICE?

Below we present a series of options with which you can replace rice and thus avoid developing certain diseases:

• Quinoa: It is a complete protein, meaning it contains all nine essential amino acids the body needs. It is also rich 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 rich in fibre, 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: This is a whole grain that has been blanched, dried, and cracked. It has a nutty flavor and a 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 made from chickpeas processed into rice-sized pieces. It is a good source of protein, fiber and vitamins. Chickpea rice has a mild, nutty flavor and a chewy texture. It is a good substitute for white rice in various dishes.

2024-01-20 16:14:04
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