White rice

White rice is milled rice starch: quick glucose with little fiber or fat. It is a staple energy food in many cultures. Brown rice keeps bran with more unsaturated fat and irritants for some guts.

Use

With butter, meat, and salt, white rice refills glycogen. Alone in a seed-oil takeout box it is empty starch. Fruit and milk sugar still rank higher when the goal is anti-stress fuel with minerals.

See Carbohydrate, Sugar, Potato, Glycogen.

Practice

Cooked white rice with saturated fat and protein is acceptable food. Do not treat rice cakes and industrial "rice syrup" junk as the same thing.

See Butter, Sugar, Protein.

See also

• Carbohydrate
• Potato
• Glucose
• Sugar