Helping People Help Myself

Even though I was grown up in an Asian country where we eat rice almost every day, it was only today I learned "parboiled rice" by reading project documents for Guinea, an African country.


While looking at the Wikipedia, particularly on the section of Parboiled Method, I'm impressed and wonder why we only eat "white rice" which washes away most of nutrients (probably because of taste!?). This method can retain 80% of nutrients according to this web page, which sounds significant!


For your information many of, at least, Japanese people take vitamin tablets or some forms of artificial nutrients while buying food, drink or even health/beauty products. It may be worthwhile to think about natural, yet healthy (and cost effective!) ways of processing rice :)



http://en.wikipedia.org/wiki/Parboiled_rice