I’ve been fortunate enough to have made over a dozen trips to China and always heard people discuss the exclusiveness of black rice, otherwise known as “Forbidden” rice.
In ancient China, the name “forbidden” came into being because the rice was so exclusive it was solely for the use of aristocrats – the general public was forbidden from eating it…Click to continue reading…
I’ve indulged on black rice and it certainly is a true delicacy with a distinct nutty flavor not found in any other rice. Fortunately with its popularity growing in the U.S., I no longer have to travel to China to indulge – I recently found this delicious genre of rice in my local health food store, sometimes under the name of “Emperor’s Black Rice”.
New research presented at the 240th National Meeting of the American Chemical Society (ACS) in Louisiana reports, “Just a spoonful of black rice bran contains more health promoting anthocyanin antioxidants than are found in a spoonful of blueberries, with less sugar, more fiber and vitamin E.” According to Zhimin Xu, Associate Professor at the Department of Food Science at Louisiana State University Agricultural Center in Baton Rouge, “If berries are used to boost health, why not black rice and black rice bran? Especially, black rice bran would be a unique and economical material to increase consumption of health-promoting antioxidants.”
Dr. Xu analyzed samples of black rice grown in the southern United States, and found that, in addition to high contents of gamma-tocotrienol (vitamin E), and gamma-oryzanol antioxidants, black rice possesses higher levels of the anthocyanins antioxidants, which are valuable because they are water-soluble. Because growing black rice in the southern U.S. states has been found to be high in nutrition, we no longer are forced to only consume imported rice from China, although it surely remains a delicacy for me.
(pictured is a tropical black rice dish with mangoes…you can use any fruit like peaches, pears or even apples for a delicious side dish)
The nutritional superiority of black rice is especially exciting for those of us who cannot consume blueberries or huckleberries for their antioxidant benefits because they contain the same alkaloids that induce inflammation as foods in the nightshade genre. In addition, the great benefit of the black rice fiber also assists in benefits like lowering cholesterol and blood sugar and assisting healthy elimination. According to researcher Pu Jing, certain types of anthocyanins have a greater activity against colon cancer than others. He wrote in the findings published in the Journal of Agricultural and Food Chemistry, “The chemical structures of anthocyanins do have a significant impact on their biological activity, and data suggest that non-acylated monoglycosylated anthocyanins are more potent inhibitors of colon cancer cell growth proliferation.”
With the holidays upon us, why not add a new side-dish, you’ll surely get rave reviews. I’ve even stuffed a turkey with this rice and a cornish hen, it’s healthy, delicious and a palate pleaser.
The U.S. Future in Producing Black Rice
The future of U.S. black rice and black rice bran is promising as it can now be included in a wide range of products as an alternative to blue berries in products like breakfast cereals, beverages, cakes, cookies, yogurts, and other foods.
The antioxidant market globally increases by about 3 per cent per year, valued in the U.S. market at $400 million in 2004 and increased to $438 million in 2007. That said, the European, U.S. and Japanese markets account for 90 per cent of the stated markets.
So, for those of you readers who, like me, know the importance of getting plenty of antioxidants and fiber yet must avoid all nightshade foods and those that contain inflammation-inducing alkaloids, we have reason to celebrate…go out and try some of this delicious black rice – it cooks exactly like a brown rice. I place enough water in the pan to cover the rice by about 1.5 inches. I prefer chicken broth to water and I add garlic and parsley for that decadent flavor. It’s a great side dish as well as used in a stir-fry.
Seek Professional Guidance, Don’t Self-Doctor
For those of you who are not currently patients, you may consider consulting with me via telephone if you are a victim of inflammation or an immune system disorder and need guidance in overcoming it, naturally. Visit my website to complete new patient forms and submit instantly electronically. As soon as my office receives your completed forms, we will contact you by telephone or email to arrange a convenient time for a consultation…I even place the call at no charge to you in 13 countries.
Uncovering Clues to Add LIFE to Your Years…NOT Merely Years to Your Life, Naturally
Dr. Gloria Gilbère (aka Dr. G), N.D., D.A.Hom., Ph.D., D.S.C., EcoErgonomist, Wholistic Rejuvenist
Dr. Gilbère is renowned worldwide for her work in identifying and finding natural solutions to chemically-induced and inflammatory disorders, multiple chemical sensitivities, fibromyalgia, chronic fatigue, Gulf War Syndrome, and digestive disorders that defy conventional diagnosis and treatment. She consults worldwide via telephone and at her Institute in north Idaho. Visit her website at www.gloriagilbere.com for details about consulting with her.
Creator of certificated courses to become a Wholistic Rejuvenist™ (CWR) and for post-graduate education for health and spa professionals. Go to www.gloriagilbere.com and click on Wholistic Skin & Body Rejuvenation (WSBR™) for course outline. Available on-site at worldwide locations, and via distance-learning at your convenience globally.
Published by Institute for Wholistic Rejuvenation – ©2010 division of Gloria E. Gilbère, LLC, all rights reserved.
Information in this newsletter is not meant to substitute for the advice provided by medical professionals, nor is it intended to diagnose, treat, cure or prevent a disease or disorder. The FDA has not reviewed or endorsed the contents of this educational publication.
Copyright is held by Gloria E. Gilbère, to which all rights are reserved. Other than personal, non-commercial use or forwarding, no material in this newsletter may be copied, distributed, or published without the expressed written permission of its author and copyright holder.