rice

as the most critical element in our creations, let’s start with our rice. many of you have asked if we offer brown rice — we don’t, and it’s for a good reason.

this is because studies have shown that the levels of arsenic are higher in brown rice. though small amounts of arsenic are found in all rice, it is primarily found in the hull of the rice. white rice has the hull removed, and therefore has much less arsenic content¹.

furthermore, when rice is cooked, then cooled, resistant starch is formed. resistant starch cannot be digested by humans and instead, passes through our stomachs into our intestines where it feeds our gut bacteria, promoting a healthier gut microbiome. this effect is exacerbated by adding coconut oil², which is what we do.

furthermore, since we do not digest the starch, we also see a reduced impact in glycemic variability — meaning our blood sugar doesn’t rise as high as it would if we were doing the digesting ourselves³.

this is just one step we take to innovate what we expect from our food.

we can’t wait to share more with you all.

with intention, 水.

  1. Assessment of human dietary exposure to arsenic through rice (Feb 2017)
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502079/
  2. New low-calorie rice could help cut rising obesity rates (Mar 2015)
    https://www.acs.org/content/acs/en/pressroom/newsreleases/2015/march/new-low-calorie-rice-could-help-cut-rising-obesity-rates.html/
  3. Consumption of both resistant starch and beta-glucan improves postprandial plasma glucose and insulin in women (May 2006).
    https://pubmed.ncbi.nlm.nih.gov/16644623/

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