Kurt G. Harris MD

The PāNu approach to nutrition is grounded on clinical medicine and basic sciences disciplined by knowledge of evolutionary biology and paleoanthropology. The best evidence from multiple disciplines supports eating an animal-based diet high in fat, low in cereal grains and relatively low in carbohydrate.

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PāNu Forum > Why White Rice??

Hi,

I've been trying to find the reason why KGH recommends white rice specifically instead of brown rice IF rice is to be eaten? I definitely prefer white rice so I'm down with the program but I was just wondering...

April 16, 2010 | Unregistered CommenterJavy

Less fiber.

April 16, 2010 | Unregistered CommenterDennis

check out this post:

/panu-weblog/2009/7/1/where-are-all-the-healthy-whole-grains.html

April 16, 2010 | Unregistered CommenterRaza

I think it's also a matter of preference. Also note that it's "a little" white rice once in a while. No need to turn into a fully stuffed rice barrel just "because Kurt eats it."

I have a strong preference for white rice myself, so I watch myself closely. It's very easy to keeping scooping it out and stuffing it down and before I know it I'm carb-coasting. Aside from the carb load of eating too much, adding too much white rice can also push us into the induced B-vitamin deficit problem.

So just a little now and then - as a treat!

April 16, 2010 | Unregistered CommenterZale

Here & there I have maybe a quarter cup of rice with a meal, if that. I find it very easy to pass on carbs- easily zero or well below 50. I've had moments of intense heart pounding & a couple of weeks ago, while trying to go to sleep my heart was racing...I'd start to fall asleep and a prolonged palpitation (I guess) would wake me up - strange sensation. Figured a little rice wouldn't hurt!

White rice= no anit-nutrients, no fiber...just watch the sugar. I'd say a harmless-ish source of carbs. I usually have half a sweet potato. Rice is that diversity some people look for when they get bored with their meals.

April 16, 2010 | Unregistered CommenterReneeHenry

I'm more curious about any noteworthy health properties of squashes, pumpkin, and potatoes. I eat a lot of butternut squash and pumpkin, and I toss a spud or yam in the microwave every few days.

I'm not sure why people bother with fairly tasteless white rice and the minor hassle of preparing it properly. Spuds and yams are almost zero prep (pierce and nuke), flavorful, and soak up butter/ghee beautifully.

Mix an egg in with some cooked pumpkin or squash, nuke it, and mix in a load of butter. Add loads of cinnamon and allspice. It's fast, cheap, and delicious. I hope it gets the KGH seal of approval when taken in moderation.

April 18, 2010 | Unregistered Commenterkkrev

Potatoes are a very rich source of potassium, which I think is a tremendously important nutrient. So for that reason, I favor potatoes as a starchy carb source.

April 18, 2010 | Unregistered CommenterNathaniel

kkrev - I make spicy mexican style stir-fry frequently. Easy, tasty - with sour cream, cheese and avocado plenty of opportunity to get good fats, etc. I find a smidge of rice on the side is tasty & figure it's easier on the system than beans on the side. I've tried smashed up butternut squash - it was OK, I guess. My favorite butternut squash recipe is soup - bake it, scoop it out and blend it with roasted garlic (put garlic in oven with squash) and thyme or any herb, but lots of thyme is nice, cream and a smidge of salt, blend and reheat gently in saucepan adding more cream and/or broth. It doesn't take nearly as long as it sounds!

April 18, 2010 | Unregistered CommenterReneeHenry