Nutrition: Why do good foods and bad foods exist?

Brown rice is naturally better for you compared to white rice, so why do we produce white rice?
Our bodies turn protein into carbohydrates, so why do people consume more carbohydrates than protein?

 

Because a lot of people don't give a shit about what they eat.

 

it's all about money

you might like to read _the crazy makers_

 

nujkhu

 

Sad but true it is all about money.

"It's all 'bout the money
It's all 'bout the dum dum.......
And I don't think It's funny
to see us fade away
It's all 'bout the money
It's all 'bout the dum dum...
and I think we got it all wrong anyway
" Meja



Great book suggestion, it sounds like sometime I would enjoy reading. I shall check it out soon.

Thanks.

 

I know, that are so many whys and so little answers.

 

FOR SOME FOLKS, WHITE RICE MAKES A PRETTIER PRESENTATION. WHITE RICE ALSO IS FLUFFIER AND COOKS FASTER.

Brown rice is simply white rice that has not had the bran covering the rice grains removed. Removing the bran is done so that the rice is fluffier and cooks faster. Since brown rice still has the bran intact, it is a much better source of fiber. In fact a cup of brown rice has 3.5 grams of fiber while white rice has less than one gram of fiber. We all need from 15 to 25 grams of fiber in our diet every day.




Another benefit from eating brown rice is caused by the fiber slowing down the absorption of carbohydrates. This will help tame the blood-sugar roller coaster that can happen from a high sugar-low fiber meal. Fiber also has a healthy effect on our cholesterol levels and may help to reduce this risk of cardiovascular disease.
Besides the fiber found in the brown rice, the bran contains nutrients like magnesium, manganese, and zinc. White rice has reduced levels of these nutrients, but is often fortified with iron, and some B vitamins.

OUR BODIES TO NOT "...TURN PROTEIN INTO CARBOHYDRATES." People consume more carbohydrates than protein because
- carbohydrates are a precursor to sugar
- carbohydrates (i.e. starches) have a taste receptor on the tongue
- carbohydrates are cheaper and easier to consume
- carbohydrates tend to be less dense than proteins

Proteins are compounds composed of carbon, hydrogen, oxygen, and nitrogen, which are arranged as strands of amino acids. They play an essential role in the cellular maintenance, growth, and functioning of the human body. Serving as the basic structural molecule of all the tissues in the body, protein makes up nearly 17 percent of the total body weight.

Carbohydrates are one of three macronutrients that provide the body with energy (protein and fats being the other two). The chemical compounds in carbohydrates are found in both simple and complex forms, and in order for the body to use carbohydrates for energy, food must undergo digestion, absorption, and glycolysis. It is recommended that 55 to 60 percent of caloric intake come from carbohydrates.

 

As long as 2000 years ago, people who had money valued lighter colored bread as being "higher class." If you read the Little House books, or books about Midevail cooking, "white" or at least sifted flour was prized, not only for it's color, but for it's keeping ability (germ tends to go rancid quickly, especially before refrigeration or freezing) taste and rising ability. (High Gluten, white bread rises MUCH easier than Whole Wheat.) It was not realized until the 19th century that whole grains are much more nutrutious.

We have gone full circle, where, in our society, the poor can only afford the less nutritious bleached white flour, while the better off can buy whole grain, brown flour and brown bread.

People prefering "white" bread is nothing new. The ancient Romans, Greeks and Egyptian all talk about white flour in literature and cooking manuals.

 

Because they want to.