Brown Rice: The Super Food
I do not care much about what others say about brown rice being starch, but I always recommend it because the benefit of brown rice overrides every negative thing others may say and write.
Brown rice has full of vitamin B1 and vitamin E, plus it contains large amount of potassium, magnesium, manganese, phosphorus (phytic acid), niacin, selenium, and fiber just to name a few. It has full of antioxidants, therefore highly anti-cancer. It is good for diabetes, (reduces) bad cholesterol (LDL), the brain and nervous system, the immune system, the cardiovascular system, and it is beneficial to weight loss.
Magnesium and vitamin E are anti-inflammatory. Manganese produces energy from protein and carbohydrates and is a critical component of an antioxidant enzyme, superoxide dismutase (SOD). SOD is found inside of mitochondria where it provides protection against damage from the free radicals. Phosphorus binds with vitamin B1 and eliminates sugar, stabilizes blood sugar level. Fiber and selenium reduce the risk of colon cancer. There are numerous other benefits.
What to buy:
I believe there is only one true organic brown rice producer, Lundberg in California. It is usually $1.99 at Sprout or Whole Foods. Sometimes, Whole Foods has a sale at $1.49. You can buy semi-brown rice called Hatsuga Mai (sprouted grain) in Japanese store. 4 lbs bag is about $11 or 10 lb for $22. Hatsuga Mai is lot more tastier.
How to cook:
With Hatsuga Mai, rice to water is 1 to 1: one cup of rice to one cup of water with lid. With Lundberg rice, it’s 1 to 2: one cup of rice to two cups of water with lid. Amount of water is crucial and I advise to test several times to perfect the ratio.
For cancer patient: making of brown rice juice
Using Lundberg rice (Do Not use Hatsuga Mai): cook brown rice to boil, with lid on, then simmer and stir a pot occasionally to avoid the rice sticking to the bottom of it. Cook the rice for 9 hrs. Rice to water ratio: one cup of rice to one gallon of water.
You want to make at least 2 or 5 gallons at one time. After 9 hrs, filter the juice and discard the rice. The viscosity of juice can be varied easily by simply adding water. If less water, it becomes gelatinous. Add water to the smoothness of your liking.
I tried 8 hrs, but with 9 hrs, the juice is very effective. Since the juice is tasteless, you may blend with pear or other fruits, or mix with veggies, but do not add sugar. I prefer straight juice.
For cancer patient, he can drink as much as he can per day.
