Garlic and Onion use after childbirth...

[Guest guest]

hi GB,

 

We use various whole-grain or partially milled rices, including short

grain brown rice, Sri Lankan red rice, and other differently colored

rices from other parts of the world such as the glutinous purplish/

black rice. Buy them prepacked and stored in a cool, dry place. I

suggest mixing it up, and not rely on only one rice or just rice -

kasha, millet, quinoa, pot barley and amaranth are all excellent

foods, and can be easily incorporated into various cuisines in new

and interesting ways. Ideally, soak the grains between 8-22 hrs

before cooking, which will not only speed cooking time but in whole

grains will cause them to germinate, dramatically increasing nutrient

content. Some grains like quinoa germinate in as little as 2-3

hours, whereas brown rice takes 22 hours. See: http://www.abc.net.au/

science/news/stories/s225249.htm

 

One thing i note that with eating whole grains rices one tends to eat

less rice at a meal - its much more filling and certainly sits

" heavier " in the stomach. While some would see that as a negative

component, in fact all the unmilled rice is telling you is that you

are satisfied and please don't over-eat!

 

As for you teacher's comments, there is no evidence that brown rice

is hard on the kidneys - by what mechanism does your teacher state

this to be true? Rice has long been lauded as the ideal food by many

Asian societies, but as I have pointed out time and again, before the

advent of industrialization people had to be satisfied with a

partially milled rice at best, but even still, the vast majority of

people ate fresh, dehusked brown rice.

 

The macrobiotic diet is perhaps the best known advocate of brown

rice. This therapeutic diet was developed by George Oshawa as a

detoxification program, based on the simple nutritious diet of

northern Japan. The only difference between Oshawa's diet and the

traditional diet was the absence of animal products, including

seafood, which of course figures very importantly in the traditional

Japanese diet. Nonetheless, Oshawa never meant for people to eat

this way all the time, but periodically, or as a treatment to correct

the excesses of the modern diet, heavy in meat, sugar and processed

foods.

Caldecott, Dip. Cl.H, RH(AHG)

Ayurvedic practitioner, Medical Herbalist

203 - 1750 East 10th Ave

Vancouver, BC V5N 5K4 CANADA

web: http//:www.toddcaldecott.com

email: todd

tel: (1)778.896.8894

fax: (1)866.703.2792

 

 

On 6-Dec-07, at 2:30 AM, ayurveda wrote:

 

____________________________

Are you talking about regular brown rice like we have in the West?

My teacher said a few times that brown rice was hard on the kidneys

and to make it easy on the kidneys, it should be heated for 24 hours.

He often used hyperbole to make a point so I take the 24 hour mark as

excessive. He suggested using Basmati rice over brown rice any day

because of the perceived kidney stress.

[Guest guest]

Wow, I never knew that.

Thanks, Todd.

 

Patti Garland

Ayurvedic Chef and LifeStyle Coach

Bliss Kitchen

http://www.BlissKitchen.com

(760) 902-7020

 

_____________________

Nonetheless, Oshawa never meant for people to eat

this way all the time, but periodically, or as a treatment to correct

the excesses of the modern diet, heavy in meat, sugar and processed

foods.