Talk:Brown rice

message: Unless the magnesium content of both white and brown rice is sharpely reduced by cooking, this section's statement about the magnesium content of white, and brown, rice contradicts the nutritional information in the sidebars of wikipedia's white rice and brown rice sections. If it is true that cooking the rice reduces its nutritional value in this way, it should probably be mentioned.  —Preceding unsigned comment added by 136.159.241.220 (talk) 07:44, 27 November 2010 (UTC)
thread_title:  White rice comparison 

message: Does anyone know the density of regular packaged brown rice? --DarkDragonite 03:13, 9 January 2007 (UTC)
thread_title:  Density? 

message: How exactly is it done? Are vitamins sprayed onto the rice? It's not injected or genetically added, is it? Imagine Reason (talk) 04:16, 2 May 2008 (UTC)
replies: text: Enriched rice has water-soluble B vitamins added to it in purified powdered form, usually mixed with a small amount of white wheat flour, or, if not flour, then cornstarch or even powdered glucose.  At least when it is manufactured in the US.  In other nations, of course, there may be other methods.  —Preceding unsigned comment added by 69.41.40.24 (talk) 13:15, 4 April 2011 (UTC)
thread_title:  Restoring lost nutrients in white rice 

message: The article reads, "If the bran layer underneath and the endosperm are removed, the result is white rice."
According to[[ http://en.wikipedia.org/wiki/Whole_grain]] , " in contrast to refined grains, which retain only the endosperm" Based on what the brown rice article says, white rice is only the germ part of the seed, that is, according to the whole grain article.  72.55.213.209 (talk) 03:07, 23 January 2009 (UTC)
thread_title:  Endosperm 

message: "Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice."
Unless brown rice is interpreted broadly enough to include red rice and black rice, this is inaccurate. Can this be expressed better? Not sure how... --Chriswaterguy talk 14:03, 10 October 2010 (UTC)
thread_title:  Other varieties 

message: "Brown rice (...) is (...) a kind of whole, natural grain."
"Natural" as opposed to... what, an "unnatural" grain? Sure is loaded in here. Era 08:09, 1 April 2011 (UTC)
thread_title:  Claim in the first sentence 

message: I think there is an error in the number of carbs per 100 grams of rice.  It says 77.24 but I suspect it's much less than this.  Can someone verify and update this information?  —Preceding unsigned comment added by Cengland0 (talk • contribs) 22:21, 23 May 2011 (UTC)
thread_title:  carbs 

message: My understanding is that brown rice in Japan was not historically "rarely eaten" at all but most likely one of the primary staples of ordinary people, with white rice consumption reserved to the upper classes. It wouldn't be until later industrial milling techniques arose that white rice became the norm, along with the prevalence of beriberi - similar to the history of white bread in the United States.  — Preceding unsigned comment added by 203.136.245.219 (talk) 08:18, 4 March 2012 (UTC)
replies: text: I wouldn't be so sure. In Japan rice used to be expensive and many poor people ate other stuff while growing rice for payment of taxes and rents to the samurai elite. Also, the article on beriberi says that it first got noticed by the Japanese in the highly artificial environment of naval service. So it's not like the Japanese white rice consumers were dumb enough not to supplement their diet with other readily available foods with the needed vitamins, but rather the dumb military bureaucrats forced such a diet onto the sailors. 76.119.30.87 (talk) 16:17, 11 March 2012 (UTC)
thread_title:  The historical aspect. 

message: 'bumped brown rice' is an ingredient in a new line of Blue Diamond Artisan Nut-Thins.  Per a patent published 2009 April 23, "Bumped rice is typically an intermediate form of rice between a par-cooked (partially-cooked) rice grain and crisp rice. Bumped rice grains are derived by partially-cooking rice grains, dehydrating the grains, heating them so that the outer layer plasticizes/hardens, and then slightly pressing or "bumping" them using a flaking roller."  
I suggest adding some form of this definition to this 'Brown rice' article.Penelope Gordon (talk) 09:22, 25 January 2013 (UTC)
thread_title:  Bumped brown rice 

message: *Option 1A Yes. Option 2E "See also" or one or two summary sentences --Jeff (talk) 16:42, 17 April 2015 (UTC)
thread_title: Responses

message: In observation of WP:PRESERVE, the following is the Arsenic section following the RFC:
A 2012 report from Consumer Reports found measurable levels of arsenic in nearly all of the sixty varieties of rice and rice products it tested. Its 2013 analysis found that rice cereal and pasta can possess significantly more inorganic arsenic than the 2012 data showed. Consumer Reports said just one serving of rice cereal or pasta could place children over the maximum amount of rice it recommended for their weekly allotment, due to arsenic content. Those following gluten-free diets, pregnant women, and infants and toddlers are groups that have been cited as being particularly at risk from rice-borne arsenic.
In the United States, there is no federal limit for arsenic in rice and its products. Arsenic enters soil and water as a result of the addition of arsenical chemicals such as roxarsone, carbarsone, arsanilic acid, and nitarsone to poultry and domestic pig feed to do such things as improve animal growth by killing intestinal parasites. The first three of those were banned for use in the USA by the FDA in 2013, after seventy years of usage for chemicals of this type. It also was used heavily as a pesticide prior to DDT and is still used in that capacity in some parts of the world. It is persistent in soil. In the US, rice grown in soil that once was used for cotton is especially prone to high levels of arsenic as large amounts of the arsenical pesticides, such as Paris Green, were used to kill the boll weevil. Paris Green and lead hydrogen arsenate were also sprayed heavily in orchards prior to the introduction of DDT. The heavy use of arsenical pesticides in much of the USA explains why rice grown in California, which saw comparatively less use of these pesticides is estimated to be, on average, 33% lower in inorganic arsenic by Consumer Reports.
Consumer Reports states that brown rice has 80 percent more inorganic arsenic on average than white rice of the same type, because the arsenic tends to accumulate in the outer layers of the grain. Organic rice farming does not lower arsenic levels because the arsenic originates from other types of farming, such as poultry and hog, as well as from earlier soil contamination. The highest level found in their 2012 testing was 9.6 micrograms per serving from long grain brown rice originating in Missouri. Its analysis of federal health data also found that those who ate rice had arsenic levels that were 44 percent higher.
Consumer Reports is not the only source of information about arsenic in rice. There have been studies done by academic institutions in the past as well, such as one published in the Proceedings of the National Academy of Sciences journal. That study found a median level of arsenic that was 56% higher in the urine of women who had eaten rice. Rice cereals and other products also raised levels. Although most inorganic arsenic that is consumed is rapidly excreted in urine, not all of it is. Additionally, kidney damage from other toxic elements such as cadmium can reduce excretion. In addition to rice consumption the study found that 15% of women additionally had drinking water from wells with too much arsenic.
Due to its low cost and perceived improved nutritional value, brown rice is commonly used as a filler ingredient in products such as pet food, baby food, and cereal for adults. Momtastic.com’s wholesome baby food site, for instance, states: “Always use brown rice when making homemade cereals, it's just more nutritious!” Some infant and toddler formulas are made with rice syrup.
Multiple vectors exist for arsenic contamination in addition to rice, such as drinking water, consuming chicken products, and apple juice. WebMD states: “3-Nitro-treated birds were found to have more than 800 times more total arsenic in their livers, and 14 times more total arsenic in their meat, than untreated birds.” Some birds were found to have levels as high as 2,900 parts per billion. Concerns have been raised over the cumulative effects involved in people being exposed to multiple vectors, in addition to just the potential effects from exposure to a single one. The amount of arsenic a person is exposed to from one source, such as rice, can be only a portion of the total amount of exposure.
I'm going to take a shot at cutting this down to two or three sentences. If someone else would like to try to incorporate it into the Arsenic article, please have at it. Regards, TransporterMan (TALK) 19:43, 8 June 2015 (UTC)
replies: text: I was going to also include the sentence which begins "Those following gluten-free diets," but the references for that sentence appear to me to not be reliable: The Dr. Oz reference is self-published and the two individual studies violate the rules set out in MEDRS about individual studies. It's redundant as to children, but might be useful as to pregnant women and those who are gluten-intolerant if someone can find a better source. Regards, TransporterMan (TALK) 20:05, 8 June 2015 (UTC)
replies: text: I've done the minimum necessary to try to cut the POV-problem-by-bulk issue out. If others feel that there are topical POV issues remaining, please feel free to edit to fix them. Other than making sure this doesn't come back in bulk, I'm probably done here. Regards, TransporterMan (TALK) 20:10, 8 June 2015 (UTC)
thread_title: Implementation

message: There's some ambiguity around whether brown rice is another species, ie African Rice, since the image used is apparently of that (rare) species. 41.164.33.145 (talk) 20:44, 28 December 2023 (UTC)
thread_title:  Clarity on species