Rice – Intolerance & Allergy


Rice is a food derived from the rice plant. Rice is one of the most important staple foods worldwide.

Here’s what you should know about rice

Rice is the main diet for more than half of the world’s population. Rice cultivation has therefore been an important part of agriculture for several millennia.

Rice plants were cultivated in Asia more than 7000 years ago. The valleys of the Yangtze River were the center of rice cultivation in China at that time. The rice was cultivated from the two wild forms Oryza rufipogon and Oryza nivara. Wild rice was already around 9000 years BC. collected and consumed. Around 300 BC The knowledge of rice cultivation came to Japan. In Okinawa, however, rice was first cultivated in 800 AD. Rice did not reach the United States until the late 17th century. It made its way to Europe in the 15th century, but was only eaten and not cultivated there.

Today rice is grown on every continent. However, the main growing areas are still India, China and other countries in Southeast Asia. Other important growing areas are in the USA and northern Italy. In Europe, rice is also cultivated in Portugal, Spain and France.

Originally, rice was not actually an aquatic plant. In the many years of breeding, the plant has adapted to the flooding of the fields. The flooding is intended to destroy weeds and pests. Rice is grown dry in regions with little rainfall or in the mountains. However, around 80 percent of all rice is produced in wet rice cultivation. It is estimated that there are more than 8000 different varieties of rice. Depending on the variety, the rice plants are between 80 and 160 centimeters high. 10 to 20 panicles sit on the slender green culms. Each panicle contains about 200 grains of rice.

There are basically two types of rice. Rice with a high gluten content tends to become mushy after cooking. Rice with less sticky content, on the other hand, remains fluffy and grainy. With parboiled rice, almost 80 percent of the nutrients contained are pressed into the interior of the grain using a special process. Otherwise, these nutrients would be lost when the rice grains were husked. The slender grains of parboiled rice are snow-white and have a dry and glassy core. A special type of parboiled rice is avorio rice. This Italian medium-grain rice is often used for fritters and dumplings because of the starch it contains.

Brown rice is also commercially available under the names whole grain rice or brown rice. The long-grain rice is husked, but the valuable ingredients of the silver skin are retained. Brown rice has a strong and slightly nutty flavor. However, it has to be cooked for a long time compared to white rice.

White rice is husked rice with no silver skins. The grains have a smooth and white surface. Rice pudding is also white rice Basmati rice is particularly popular. The aromatic and grainy rice is one of the most expensive and noblest types of rice. Sticky rice is a particularly starchy medium-grain rice. It is also known as sushi rice. The cooked grains stick together. This rice is mainly used in Asia for sweet and savory dishes.

Wild rice is one of the most expensive types of rice, but strictly speaking it does not belong to the grain variety rice. Wild rice grains are the seeds of a specific aquatic grass that only grows in North America and Canada. The black grains have to cook for a long time and have a strong nut aroma.

importance to health

Rice is a healthy filler. The food contains hardly any fat, but many complex carbohydrates . Digesting complex carbohydrates is more complicated for the body than digesting simple carbohydrates .

This keeps rice full longer. In addition, more nutrients pass through the intestinal mucosa into the blood . Rice contains many different vitamins and minerals . Magnesium , potassium and manganese in particular are included. Potassium has a dehydrating effect, so rice can also be used for detoxification. The B vitamins it contains ensure that the nervous system functions well. Iron and folic acid are important for blood formation . In addition, rice contains various essential amino acids . They are the basic building blocks for manyProteins and enzymes in the body.

Ingredients & nutritional values

The ingredients of rice depend on the variety, the cultivation technique and the location. What all types of rice have in common, however, is the high carbohydrate content. 100 grams of rice contain an average of 78 grams of carbohydrates. 100 grams of rice are made up of about 13 grams of water , 0.3 grams of fat and 2.7 grams of protein . In addition, the rice grains contain fiber and minerals such as potassium, zinc , iron and magnesium. The small grains also contain vitamins from the B group and vitamin E.

Intolerances & allergies

Although a large part of the world’s population lives mainly from rice, allergies to rice are rather rare. That is why the grain is also classified as hypoallergenic and is also part of various allergy and exclusion diets.

A rice allergy can be triggered on the one hand by ingesting cooked rice and on the other hand by inhaling the vapors from the cooking process. In the case of gastrointestinal manifestations, the allergy manifests itself in the form of diarrhea and vomiting . However, involvement of the central nervous system or urticarial reactions can also occur. Rice allergy can also cause rhinitis or bronchial asthma . In the case of rice allergies, antibodies against gluteline and globulin could be detected in the blood . Both substances lose around half of their allergenic activity when heated.

In infancy, the so-called food protein-induced enterocolitis syndrome (FPIES) can be observed in rare cases . It is a clinical picture with diarrhea and vomiting that occurs after eating rice.

Shopping & kitchen tips

Rice is easy to store. This makes the grains a valuable food resource. In a dry and light-protected environment, rice can be stored for several years.

Cooked rice, on the other hand, is easily perishable due to the starch and moisture it contains. It should be eaten as soon as possible. Stored cool and airtight, it will keep for a maximum of two days. Of course, the cooked rice can also be frozen. If necessary, it can then simply be reheated in boiling water.

Preparation tips

There are several methods to prepare rice easily and tasty. Long grain rice is usually prepared as water rice. For this, the rice is boiled in boiling water and then simmers covered for 20 minutes. It is then poured into a sieve.

The swelling method is a gentler variant. More vitamins and minerals remain. With this cooking method, only as much water is added to the rice as the grains can absorb during the cooking time. As a guide, 2 cups of water to 1 cup of rice. The simplest preparation method is certainly the preparation in a cooking bag. Here the bag only has to be placed in hot water.

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Hello! I am Lisa Newlon, and I am a medical writer and researcher with over 10 years of experience in the healthcare industry. I have a Master’s degree in Medicine, and my deep understanding of medical terminology, practices, and procedures has made me a trusted source of information in the medical world.