Although the color of refined white rice noodles is snow-white, the texture is fine, soft, sweet and delicious, but long-term consumption may cause adverse effects on the body. Compared with coarse rice (embryo rice), coarse flour, and whole grains, polished rice and white flour have lower nutritional value. From the perspective of nutritional immunology, when rice is processed into refined white rice by a large machine, it has lost its full nutritional immune function. From the perspective of food genes, the genetic integrity and original information fluctuations of over-processed refined white rice have been compromised.
Long-term consumption of refined white rice may lead to an increased incidence of a variety of chronic diseases, such as beriberi, heart and vascular disorders, etc. Because the main component of rice is carbohydrates, and metabolizing these carbohydrates requires a lot of B vitamins. The freshly milled embryo rice itself has these vitamin groups intact, but we give it to the refined white, and eat the refined white rice every day, not the embryo rice.
Nutritionists recommend that we try to avoid white foods because they are processed and not naturally white. Long-term consumption of refined white rice is prone to chronic diseases such as autonomic nervous disorders, obesity, gastritis, constipation, diabetes, neuralgia, stroke, and neurasthenia. Therefore, we should replace refined white rice with freshly milled embryo rice, which is the highest method of self-protection.
In addition, nutritionists have also found that the treasure of foods is the fiber in plants, commonly known as coarse grains - brown rice, embryo rice, whole wheat, whole corn - unprocessed grains are extremely high in fiber, and their fiber content is four to five times that of fruits and vegetables.