According to Harvard research, who should avoid eating rice? Answers

He Rice It is one of the most consumed products in most countries of the world and in some places they are even a major input for different cuisines. However, few pay attention to how harmful they are to human health because they can develop a terrible disease and this has been reported Harvard University In an investigation.

According to Harvard University, who should avoid eating rice?

In a recent study by Harvard University that included 352,384 people in Japan, China, the United States, and Australia; The result was that those who ate 5 times a week had a 27% probability of developing type 2 diabetes, while those who only ate once a week had a very low chance of developing type 2 diabetes.

“A serving of white rice has the same effect as eating pure table sugar. They cause a high and rapid spike in blood sugar“Experts explained. Therefore, it was concluded that rice is not recommended for all diabetics and patients.

What do Harvard University experts recommend?

Although white rice is consumed in many parts of the world, experts recommend eating brown rice because it is high in fiber, vitamins and minerals. Likewise, this product does not affect blood glucose levels, so it can be added without problems to the Mediterranean diet with vegetables, fish or seafood to increase its nutritional contribution.

What foods should be eaten instead of rice?

Below, we present several options that you can replace rice with, thus avoiding the development of certain diseases:

• Quinoa: It is a complete protein, which means it contains all nine essential amino acids needed by the body. It is also high in fiber and other nutrients such as iron, magnesium and zinc. Quinoa has a mild, nutty flavor, making it a versatile grain that can be used in many dishes.
• Barley: It is a whole grain rich in fiber, vitamins and minerals. It has a smooth texture and a nutty flavor. Barley is a good source of beta-glucan, a type of fiber that helps lower cholesterol levels.
• Bulgur Wheat: It is a whole grain that has been boiled, dried and cracked. It has a nutty flavor and chewy texture. It is a good source of fiber, vitamins and minerals. It is a quick cooking grain that can be used in salads, soups and stews.
• Chickpea Rice: A new and innovative product made from chickpeas processed into rice-sized pieces. It is a good source of protein, fiber and vitamins. Chickpea rice is mild, nutty and chewy. It is a good substitute for white rice in various dishes.