How to Make the Rich Carbs in Rice to Work FOR You Instead of AGAINST You? (Clue: Natural Far-Infrared Heat Cooking)

Rice has been a staple for most of the world’s population, for ages, because it is a fast growing crop, easy to cook and is a powerhouse of essential nutrients. This gluten free grain is believed to have been grown for at least 5000 years. The most commonly consumed type of rice is the White rice but Brown (whole grain) rice is becoming increasingly popular due to its health benefits.

Rice: Is it beneficial to health?

In recent years, rice grew a bad reputation for the presence of Arsenic in it. This is the result of using water for irrigation that is contaminated with industrial waste in the USA. It is grown on a large scale where it is let to stand on water contaminated with Arsenic. But there are still many varieties of rice that are carefully grown and thus, are free from Arsenic.

Basmati rice is one such variety. It is high in amylose and does not stick together after cooking so it is considered one of the best varieties.

In terms of nutrition, there is nothing to not like about rice except the carbs perhaps, but is it really that bad?

Simple & Complex Carbs in Rice

There are two different sets of carbs in rice – simple carbs and complex carbs. Simple carbs are broken down quickly by the body to be used as energy. Complex carbs are made up of complex chains of sugar molecules. Both simple and complex carbs are turned to glucose (blood sugar) in the body and are used as energy. The body needs a balance of both these to maintain healthy sugar levels.

Modern ways of cooking in metals and ceramics have disrupted this balance of simple and complex carbs in cooked rice. They cook with near infrared heat that destroys the delicate complex carbs and leave rice with an excess of simple carbs. These are then broken down quickly and cause blood sugar levels to soar  – it eventually becomes impossible for the body to produce enough insulin to maintain sugar levels in blood. This causes diabetes!

How to preserve Complex Carbs in Rice?

In order to save yourself from this conundrum, you must focus on preserving both forms of carbs while cooking. They provide a steady supply of sugar to the body and keep you full and energetic for a long time.

Cooking rice the right way can preserve complex carbs. Let’s go back a few decades and learn from our ancestors – regardless of where they lived, they all cooked in clay!

MEC pure clay pots cook rice with gentle far infrared heat that keeps delicate complex carbs intact. When you eat rice cooked in pure clay regularly, you get a balance of simple and complex carbs and the blood sugar levels slowly come back to normal. Giving you a sure chance to say goodbye to diabetes.

This is how the rich carbs in rice become your best friends by keeping you nourished and energetic all day long – no more side effects! Start cooking rice in the healthiest all natural cookware to keep your family full all day long. Head over to MEC Store and order pure clay rice cooker now!

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