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  • Rice

    Many people have rice in their preps.
    There is a lot of difficulty in choosing between white rice, which has a long shelf life and brown rice which is nutritionally superior.
    Therefore I am posting a few notes I have gathered about rice.

  • #2
    History of white rice:

    History of white rice:

    Traditionally, ?brown? or whole grain rice was a staple food in many Oriental countries. The oils contained in the germ of whole grain rice or wheat can go rancid rather quickly, especially when exposed to air (as when ground into flour) and stored at room temperature. Thus whole grains have a somewhat limited shelf-life (which can be extended by sealing them in an airproof container and refrigerating them). Thus, in an effort to extend the shelf-life of rice, in the 1800s, the Germans perfected rice milling machines which stripped the bran and germ from rice yielding white rice. Advertising of that era convinced people who could afford it that this new white rice was a superior food to be sought after. This also was an age of conquest for European peoples and while European colonists in Asian areas adopted the rice-eating habits of the indigenous peoples, they preferred to eat socially-acceptable, expensive, white rice rather than the inexpensive brown rice consumed by the local ?poor? people. Interestingly, these white settlers and navy personel in the Orient frequently came down with a disease called beriberi which the poor people didn?t get.

    Symptoms of beriberi:
    Symptoms of beriberi, many of which are neurological, include fatigue, irritation, poor memory, sleep disturbances, anorexia, abdominal discomfort and constipation, nerve problems like burning sensations in the feet, calf muscle cramps and weakness.

    Fotitified white rice:
    Fully milled and polished white rice is required to 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".


    • #3
      Brown rice:

      Brown rice:
      When brown rice is the major source of energy in the diet, it provides valuable quantities of minerals as well as riboflavin and calcium. However, the B group vitamins are all very soluble in water and heavy loss of these vitamins may occur if rice is boiled in excess water, fried at high temperatures or washed. Brown rice is also superior in vitamin content to white rice because white rice has had the bran layer, which includes the embryo of the seed, removed. Because white rice is low in thiamin, the body cannot use the carbohydrate present for energy.

      The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.

      Selenium is an essential component of several major metabolic pathways, including thyroid hormone metabolism, antioxidant defense systems, and immune function.
      A cup of cooked brown rice provides 27.3% of the DV for selenium.

      Because of the oil content in the bran, brown rice has a shelf life of about six months. Uncooked brown rice keeps best when refrigerated.


      • #4
        Re: Rice

        Some ideas about rice in preps:

        When buy brown rice for extended preps buy only enough for 6 months, after that the oils in the rice may have gone rancid.

        When eating white rice also take a good vitamin tablet.


        • #5
          Re: Rice

          Thank you, AnneZ. That is very helpful and informative.
          Last edited by Sally Furniss; June 25, 2006, 06:45 AM.


          • #6
            Re: Rice

            In my estimation, white rice for cheap calories...
            Beans and vitamins for nutrition plud Chili and corn oil for flavor and more calories


            • #7
              Storing Rice and other grains

              All grains that are stored are also subject to weevil infestations. There are several ways around this.

              Tightly package the grain in plastic, either tub or large plastic bag or wrap tightly with the very large size saran wrap that stores like Cash and Carry use to wrap palate orders in. A big roll is $20 or so. Go in with friends or family members.

              We used 5 gallon soap tubs clean with seal-able lids. Into each we stuffed 4 different 5 lb sacks of... flours, whole wheat, white; and cornmeal, masa; brown and white rice.

              To deter bugs we added a number of dried bay leaves from our bay tree (peppermints or spearmint gum also work). Bugs hate this stuff and we were also thinking of continued deterrents later for when we broke into our supplies.

              Then we loaded the tubs into our empty freezer overnight (12 hr), 3 at a time. Freezing kills anything that might be there already. The bay leaf treatment might have been enough. (Could be interesting bread or quieche with a hint of bay!) Another way to stop the bugs is to toss in a chunk of dry ice before sealing. That option seemed like too much work for us. Dry ice isn't readily available.

              We carefully labeled our stores so we don't have to open anything unnecessarily. I think we're set...


              • #8
                Re: Rice

                I found this site today. The company sells rice flour, both white and brown.
                And they also sell many more grains in flour form:

                Gluten Free

                Shipping Fee Calculation
                Also, shipping is not charged on the basis of order amount ? we don't feel that?s fair. We simply weigh the order, input your zip code and charge UPS? actual Published Shipping Rate (the same rate you would pay if you took a package to UPS yourself and shipped it from our zip code to yours).

                Want to know shipping charges before you begin the checkout process? Use our "Shipping Fee Calculator" by clicking on the "Review Cart/Checkout" button.

                International & PO Box Shipments
                Sorry, we're currently unable to ship Internationally or to APO, FPO or PO Boxes.


                • #9
                  Re: Rice

                  In 2003 we packaged several 2 lb. bags of brown rice in freezer bags and didn't begin taking them out of the freezer for meals until this year. The rice tastes alright and we haven't had any ill effects. Have we just been lucky or has anyone else had a similar experience with freezing brown rice?


                  • #10
                    Re: Rice

                    Freezing the rice slows down the rancidity. Smart move on your part. Brown rice typically doesn't last more than aprox. 6-9 months (depending on temps).
                    Please do not ask me for medical advice, I am not a medical doctor.

                    Avatar is a painting by Alan Pollack, titled, "Plague". I'm sure it was an accident that the plague girl happened to look almost like my twin.
                    Thank you,
                    Shannon Bennett


                    • #11
                      Re: Rice

                      If brown rice, held in preps, has gone off, couldn't you still plant it? It might be unpalatable- but growable....? And is there any other part of the rice plant edible or useful as fodder for animals?
                      ?The only security we have is our ability to adapt."


                      • #12
                        Re: Rice

                        Not sure of the effects of eating rancid rice on humans

                        Effects of feeding rancid rice bran on growth performance and chicken meat quality in broiler chicks
                        CHAE B. J. ; LEE K. H. ; LEE S. K. ; Abstract

                        A total of 225 day-old broiler chicks (43.08 g initial body weight) were allotted to three dietary treatments for a 6-week feeding trial. The treatments were 1) Control (defatted rice bran; DFRB), 2) fresh rice bran (FRB)and 3) rancid rice bran (RRB). Rice brans were intentionally spoiled by two degrees of rancidity by the values of free fatty acids (FFA): 7.6% (FRB) and 16.3% (RRB). Diets were prepared on an isonutrient basis, and defatted or rancid rice brans were included 5 and 10% for starter (0-3 week) and finisher (3-6 week), respectively. At the end of the feeding trial, six chicks per treatment were sacrificed, and thigh meats were ground and stored at 1?C for thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) analyses. For a digestibility, 48 growing chicks (4 weeks old) were employed in cages (3 replicates/treatment, 2 birds/cage) according to the experimental design: FRB, RRB, pelleted and extruded rice bran. Some of the FRB were pelleted (70?C) or extruded (110?C). There was no significant difference in growth performance during the starter period, but chicks fed a diet containing DFRB grew faster (p<0.05) with increased feed intake (p<0.05) than those fed diets containing rice brans, FRB or RRB, during the finisher period. Feed conversion ratio in the RRB was inferior (p<0.05) to the DFRB. Between rice bran groups, weight gain was higher (pco.os) in FRB than in RRB during finisher period. There was a similar trend in growth performance of chicks for the overall period (0-6 week) as the finisher period. Dry matter and energy digestibilities were higher (p<0.05) in extruded than in RRB group. Protein digestibility was improved (p<0.05) when rice bran was extruded, but not pelleted. The chicken meats from RRB showed higher (p<0.05) TBARS than those from FRB during storage for 4 weeks at 1?C. In conclusion, it would appear that feeding rancid rice bran gave negative effects on growth performance and lipid stability of meat in broiler chicks.


                        • #13
                          Re: Rice

                          "whole rice has a very serious shelf-life problem. There is a natural enzyme called lipase in the rice bran that causes the oil to become rancid. When the rice is growing, the lipase and the oil are isolated from each other, in separate types of cells. However, as soon as any mechanical processing occurs - such as when the rice is hulled or when the bran is removed from the kernel in the process of "polishing" white rice - the cell walls are ruptured and lipase meets rice bran oil. From there it only takes a few hours for the fragile components of the oil to become oxidized and rancid. Seven thousand years ago the solution was simple: Mill the rice to remove the hull and the bran, leaving only the white kernel underneath. Now we have long shelf-life"