Trimarni Coaching and Nutrition

For almost half the world population, rice is a staple food. But for much of the US population, rice is seen as a "bad" carbohydrate There are many varieties of rice but what they all have in common is that they contain carbohydrates, protein, trace amounts of fat and sodium and are gluten free.  Compared to white rice, brown rice is often viewed as the "healthy" rice. Whereas white rice appears to be nutritionally inferior to brown rice because it is a refined grain (bran and germ are removed during the milling process which removes B vitamins, iron and fiber), white rice is typically enriched with iron and B vitamins. Unlike brown rice, containing 3.5g of fiber per cup (cooked), white rice has less than 1 gram fiber. The noticeable difference between brown and white rice is that brown rice is a whole grain (the bran and germ are retained, which means it offers a good source of antioxidants, vitamin E and fiber).  But having said this, athletes shou...

Whole grains are the entire seed of a plant. Rice is a seed of a plant. The seed of a plant is made up of three edible parts - the bran, the germ and the endosperm. The endosperm is protected by an inedible husk that protects the kernel from natural killers - like sunlight, pests, water and diseases. After the rice is harvested, the inedible husk (endorsperm) is removed, which results in a whole grain rice kernel. Now the rice (or grain) is ready to eat. Through processing (milling), the bran and germ can be removed from the rice (or grain) results in white rice. Without the bran and the germ, about 25% of the grain's protein is lost along with at least 17 key nutrients, according to the Whole Grain Council.   However, if a processor chooses to enrich a refined grain, some vitamins and minerals will be added back to give the grain valuable nutrients. There are many advantages of having/consuming fortified foods as they are beneficial in filling in gaps for possible nutr...