Advantages And Disadvantages Of Rice

White rice has high glycemic index and it is a fast carb. This indicates that it breaks into sugar in the body. This leads to insulin resistance. Glucose level increases after eating white rice. A fact is that while eating white rice five times a week increases the risk of type 2 diabetes. This risk is reduced by the nutrients present in the outer periphery that is removed while processing. Polished rice leads to diabetes risk and it increases the blood-sugar levels to rise than brown rice. Also it reduces the protein content. The higher the rice is polished, the lesser it is

Ventria, a Biopharmaceutical Company, has developed an innovative process to produce pharmaceutical proteins in the seeds of genetically modified rice designed to lessen the severity of childhood diarrhea .The company selected two proteins lactiva and Lysomin and categorize them as effective compounds for gastrointestinal illness.

As China’s population is estimated to reach 1.45 billion by 2020, the need to increase grain production by about 25% to satisfy the population growth is critical (Qiu, 850). As the main source of food in China, a shortage of rice supply would lead to devastating consequences. The genetically modified crops have been regarded as a promising solution by the Chinese government which can increase grain production hugely to satisfy the rapid population growth. However, there have been controversial views about GM rice, because the risks and negative effects of planting, growing and consuming GM rice can be hidden for a long time. It is important to ensure that the safety and risks of genetically modified crops are examined and analyzed fully before the crops are allowed for commercial planting.

Specter mentions that using these techniques we are actually able to make our foods a lot healthier. He says, “we can put something like vitamin A into rice, and that stuff can help millions of people, millions of people, prolong their lives.”One of the crops grown extensively in very poor areas of Africa

The terrible conditions for rice farming caused prices to increase and more deaths. For rice farming to be productive after major floods killing millions of people, new farming methods such as terraces to contain rain water spread to the rice. These terraces were only made because of the countless trees cut down during the nineteenth century. However, the COlumbian exchange provided population increase for other Asian countries due to potatoes, a plant used by those living in the Andes raw, and cooked, for food and for string. All the basic nutrients are provided in this starch, which allowed life expectancies to grow as well as

Normal rice plants can be submerged for a few days and still survive, but flooding can persist for a little more than 2 weeks. At the International Rice Research Institution they proved that genetically modified rice can survive being submerged in water for 15-18 days. They compared the genetically engineered rice and the natural rice during a flood. They are equally healthy at the beginning, but once the flood hit and continued to stay the natural plant diminished. Once the flood had ended the natural rice still had some to harvest, but the GMO had three times the yield. There are people who believe there are no benefits in GMOs, but the fact is they could save rice farmers from having to live off of one dollar a

Agricultural improvement: The genetic format of rice is changed so that it produces beta carotene within its kernel. It’s called golden rice because it turns yellow.

Chatterjee (2008) points out that the cheap rice imported from the USA caused Haitian national rice production to plummet. Because of advanced agricultural technology, American rice has many advantages such as lower price and higher nutrition. Large quantities food imports from the US

In addition My Fitness Pal, there is also exercise. Not just any exercise but cardio. Walking and running are a really efficient way to burn calories and lose weight. Walking is very healthy and easy to do; one just has to make time for it. If a person weighs about 150 pounds and walks for thirty minutes, he or she will burn approximately 90 calories (Fitness for weight loss). Running is also a very healthy way to lose weight, and it shows results. “Running is actually a great way to increase your overall level of health” (Cattanach, 2016). Running works out almost every muscle throughout the body. It can be difficult to get into it and get motivated, but once a person’s endurance is raised it starts to become easy and acts as a stress reliever.

In her article, Qiu offers an unbiased view of both sides of the argument, educating the reader on the pros and cons of China’s proposed GM rice project. She sets the scene with her description of the rice paddies that Chinese scientists have been testing transgenic rice in for the past ten years, then defines the nature and purpose of the genetic alterations that the rice has undergone. Qiu mainly utilizes ethos and logos to make her argument against China’s use of GM rice. She establishes her credibility by citing researchers involved with the project, strengthening her position by acknowledging the merits of the opposition. Further, she refutes the claims of the Chinese researchers by providing quotes and expert opinion from other scientists, biodiversity

on Earth consume one bowl of white rice every day, but white rice cannot provide enough amount of Vitamin A. The scientists at Swiss Federal Institute of Technology Institute for Plant Sciences have produced “golden” rice which comprises a high amount of beta-carotene (the orange-color pigment and precursor of Vitamin A). The scientists worked more than 10 years on creating “golden” rice (Verna 6). Unfortunately, as Deborah B. Whitman points out in her article “Genetically Modified Foods: Harmful, or Helpful?”: “. . . , the grant that funded the creation of this rice strain was not renewed, perhaps because of the vigorous anti-GMO food protesting in Europe, and so this nutritionally-enhanced rice may not come to market at all” (3).

South Asia is the region that the rice was originated from, although the historical record shows that China, in 2700 B.C., cultivated rice farm. Among countries in South Asia, India and Bangladesh are the largest rice production countries (Mohanty 2014). There is largest paddy field cultivation in India. Paddy field is a land filled with water where deep-water rice grows. In India, there are four kinds of rice are grown: dry or upland rice, rain-fed rice, irrigated rice, and deep-water rice. Indians like to long shaped rice, which is, dry and separate when it’s cooked unlike East Asian countries. The most popular rice in India is ‘basmati.’ The best quality basmati comes from Dehra Dun located in Northern India. The lower grade rice, patna rice is produced in Bihar located Eastern India near Nepal. Indians in rural area produced red rice, which has thicker grain and rich nutrition. Plain boiled rice dish is served in South India and coastal villages. Roasted dry rice mixed with vegetables is made in Bombay located in West Coast

In the year of 2000, the first genetically modified rice was successively introduced into the world by two scientists, Ingo Potrykus of the Swiss Federal Institute of Technology and Peter Beyer of the University of Freiburg. The original name of the Golden Rice was called SGR1. The Golden Rice is genetically modified so that vitamin A is in every grain of Golden Rice. Although the rice plant can naturally make the beta-carotene, a precursor of vitamin A, it only occurs in the leaf of the rice plant during photosynthesis. However, for the scientists to make the Golden Rice they had to insert the genes of a daffodil (phytoene synthase) and a gene from a soil bacterium called Erwinia uredovora (carotenoid desaturase) into the rice nuclear genome and under the endosperm promoter. By putting the genes in the promoter of the endosperm, the Vitamin A was able to be

In “Effect of mung bean starch on quality of rice noodles made by direct dry flour extrusion” Wu, Meng, Yang et al. (2015) focus on developing a better understanding of the influences of mung bean starch (MS) on the physiochemical properties of rice flour (RF) and quality of rice noodles produced by the direct dry flour extrusion; as well as test possible corporation of rice flour (RF) and MS fractions into rice noodles to improve its quality. First of all, Wu et al. analyzed the substituted rice flour samples. The rice flour samples were prepared in four difference MS substitutions, 0%, 2%, 5% and 8% for experimentations. With increase MS content in the mixture, the results showed increase in amylose content, rate of retrogradation, pasting stability, and strength of the gel, but decline in swelling power and solubility. The authors pointed out corporation of MS and RF significantly influenced the physicochemical properties of rice noodle mixture, which desirable for rice noodle making. This phenomenon results rice noodles were positively affected by these changes as well, including decreased cooking time, loss rate and broken rate. Also, based on the texture properties and sensory evaluation, elevating MS content contributed to better texture and overall acceptance of rice noodles, but authors also point out, after 5% MS substitution, the rate of quality improvements were decreased. The authors also

from rice, people have no need to import from the outside world any consuming products.