5 Dangers That Stalk Behind Red Rice

Diet and nutrition experts often emphasize that we should often eat red rice and wheat, intact, get high protein and fiber content. In addition, this type of rice is also low in the content of the glycemic index, which is certainly effective to be absorbed by the body.

The suggestions above are not necessarily the best, especially for those who consistently practice hard. It is true that brown rice contains protein, but the type is not well absorbed by the body, compared to animal protein.

Brown rice is also reported to have high levels of inorganic arsenic which are poisons known to have the potential to cause liver, lung, kidney and bladder cancer. Some arsenic is only a natural mineral, but inorganic species come from chemicals and pesticides.

Moreover, brown rice turns out to have some adverse effects on health, as follows.

1. Dangers of Alpha-Picolinic Acid

Brown rice that is cooked cannot be stored for a long time, a maximum of only 12 hours after it is cooked. Over time, the moist and nutrient-rich environment of brown rice can serve as a breeding ground for various fungi, bacteria and fungi. Tryptophan, an amino acid present in brown rice, can be converted by some of these microorganisms into a compound called alpha-picolinic acid. If consumed, alpha-picolinic acid can cause hypersensitivity and apoptosis of rice, a condition that involves accelerated cell death and tissue damage.

2. Dangers of Invisible Fungi

Among the fungi and bacteria that can grow on brown rice, the Aspergillus flavi is the most dangerous part. This fungus, known as aflatoxin, has the potential to cause cancer if consumed.

Because this fungus can grow on cooked and uncooked rice, it is important to prepare the rice correctly and consume it as soon as possible after cooking to eliminate the risk of consuming aflatoxin. Although the risk of aflatoxin poisoning is relatively low, proper preparation, health-conscious storage and purchase can help you to avoid the many dangers associated with eating brown rice.

3. Overview of Toxins in Fitat Acid

Phytic acid is considered an "anti-nutrient" which reduces the body's ability to absorb beneficial nutrients, because it has a strong binding affinity for important minerals. For example, when iron and zinc bind to phytic acid, they become insoluble and difficult to absorb by the intestine.

4. Can result in difficult fat

The audience really understands that crumb rice is low in calories, low in fat and has carbohydrates, but is able to suppress hunger longer, causing a person to lose their appetite to eat other types of foods that are more nutritious. If consumed continuously without balanced balanced nutrition, it can cause the body to become malnourished, which then leads to a decrease in body weight.

5. Risk of triggering mental disorders

Brown rice is also called to contain the chemical compounds that trigger leaky gut syndrome, which can cause damaged intestinal tissue and disrupt the smooth flow of blood. If this happens, then bacteria or other microbes can easily break down, increasing the risk of nerve, blood vessel and brain tissue disorders that refer to mental disorders.

cr: https://www.qraved.com/journal/food-101/5-bahaya-yang-mengintai-dibalik-beras-merah