Re: Rice Bran and carbs...

[Guest guest]

, I'm thinking along the lines of 90% of the white flecks being rice germ

because the extrusion in this case is performed while the rice is still flexible

enough to deform through the extrusion plate. They deliberately get as much of

the germ off as they can in the bran step because some broken rice in the bran

is better than any germ or bran in the polished rice, and the industry firm

markets for broken rice and the ability to sort broken rice from the bran, germ,

and kernal rice.

Many factories and unique house-built machines and methods exist, and this

affects rice bran profile. Rice germ contains some of the most healthful

fractions -- tocotrienol oils and gamma oryzonal -- so it would be interesting

to find out what percentage is in the dregs.

I'm mixing a scoop (ca. 30 gram scoop) of rice bran with each scoop of

undenatured whey in my whey shakes. My shake is thick enough that I can avoid

letting it settle out.

all good,

Duncan

>

> Has anyone else noticed that when mixing SRB (NOT the solubles), there

> is some white 'rice' (I guess, it is crunchy like uncooked white rice

> would be) that settles quickly to the bottom of the glass?

>

> What I've been doing is stir, let it settle for a few seconds, drink

> slowly, without drinking the white 'rice' at the bottom of the glass,

> add a little more water, stir well again, drink (again without drinking

> the solids at the bottom), and doing that 2 or 3 times until everything

> the dregs are all white, then just tossing the dregs... hopefully

> tossing the carbs with it...

>

[Guest guest]

On a careful re-read of the processing methods, the rice is polished and the

bran itself is stabilised by extrusion. Some companies may not be separating the

broken rice from the bran, but there is a big market for broken rice and the

bran is worth more without broken rice in it. The bulk of the soluble

carbohydrate is from the germ, which is kept out of the broken rice.

all good,

Duncan