Gluten is a combination of proteins present in certain grains and could result in allergic reactions and digestive issues for some individuals. But is rice gluten free? Well, all varieties consist of gluten-free rice, such as white, wild, or brown rice.
It is worth mentioning that gluten is the sticky component that gives shape to foods. However, it’s not all good news. Gluten can trigger an unwanted immune response in some individuals leading to conditions like celiac disease or gluten sensitivity.
You need to remember that gluten doesn’t harm everyone. But for some people like those with celiac disease, gluten intolerance, or wheat allergy, it is a no-go zone. Actually, the reaction of gluten in their body manifests as various physical symptoms, from mild ones like fatigue, nutrient deficiencies, and bloating, to more severe ones like uncontrolled weight loss and malnutrition.
Keep in mind rice is made up of carbs, with traces of protein and barely any fat. Moreover, it is packed with vital minerals and vitamins, such as B vitamins, iron, and magnesium. However, this nutritional profile belongs only to unprocessed whole-grain rice. In the process of refining, the nutrient content can severely dwindle.
Assessment of Different Types of Rice
There’s no denying that the world of rice is diverse. While choosing rice for a gluten-free diet, it is essential that you keep an eye out for possible gluten intrusion due to processing or preparation.
Have you ever had the chance of preparing brown rice? To put it plainly, it is a whole grain containing the germ, bran, and endosperm of the grain. A robust nutritional profile and rich fibre make it a perfect choice. It also boasts plenty of vitamins, minerals, and essential amino acids.
White rice, on the other hand, is simply brown rice stripped of the germ and bran, together with countless nutrients. It’s chewy, mild-flavored, and has a longer shelf like, explaining its worldwide appeal. Rather interestingly, after stripping off the fibre and nutrient layers of brown rice, what remains of it is mainly quick energy i.e., carbs.
