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Benefits of Rice
Rice is an amazingly low-cost and easily
prepared food that provides quick energy due
to its abundant carbohydrates. Because it is
rich in nutrients, it contains the foundation for
overall metabolism, strong immunity, and the
general health and function of the organs.
Rice contains neither harmful fats nor
cholesterol. Since it is also naturally low in
sodium, this means that rice is considered
to be a “cardio protective” food. It gener-
ally does not increase high blood pressure or
hypertension. Categorized as a resistant starch,
it partially bypasses the digestive system, and
increases fiber in the bowels. This is significant
for improving elimination and reducing consti-
pation, diarrhea, and conditions such as IBS.
Brown rice has a lower glycemic index (the
measurement used to determine the effect
of sugar on blood glucose levels) than white
rice, even lowering glucose levels, benefiting
conditions like diabetes. According to a study
published in the Journal of Pharmacognosy and
Phytochemistry, brown rice’s higher fiber and
natural antioxidants scour the body for free
radicals. This anti-oxidant effect has been shown
to reduce cancerous cells, and stimulate the activ-
ity of brain neurotransmitters, which can help
prevent degenerative diseases like Alzheimer’s.
In Ayurveda, powdered rice has been used
for centuries to reduce inflammatory conditions
internally and externally, either ingested as rice
water or applied topically for skin conditions.
The classic Ayurvedic recipe kitchari (mung
beans and rice) is only one of the medicinal
recipes that contain rice. According to Ayurveda,
rice predominantly contains the sweet taste,
which means that overall it is grounding and it
also has a tendency to be cooling and nourish-
ing. It reduces the doshas vata (air and space)
and pitta (fire). While some sources say that it
can be balancing to all of the three doshas (vata,
pitta and kapha—earth and water), in excess
it can have the effect of increasing kapha. One
remedy for this is to eat less rice, or even to dry
roast it before cooking. The most common vari-
ety of rice recommended in Ayurveda is basmati.
The vast array of rice varieties and recipes
available offer ample opportunities for creativ-
ity. Try a new color or flavor of grain. Experi-
ment. Trade recipes with friends. A rice-based
side or main dish connects you to cuisines and
traditions around the globe. At home in your
kitchen or with friends and family, you can
traverse the world on your dinner table.
Jeff Perlman is a Clinical Ayurvedic and Pancha
Karma Specialist with advanced accreditation in
Pulse Diagnosis, Massage and Marma Therapies
and Herbology. He is a professional member of the
National Ayurvedic Medical Association, a Certi-
fied Iyengar Yoga instructor, Certified IAYT Yoga
Therapist and Cordon Bleu Chef (310-339-8639):
threeseasonsayurveda.com
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