Sexual Enhancement Food - Brown Rice

Rice grains are extensively used as human food; rice constitutes the principal food of half the human race. Three of the world's four most populous nations are rice-based societies-China, India, and Indonesia. Together, they have nearly 2.5 billion people. The bran of the rice grain contains protein and vitamins B complex, E, and K, but no vitamin A. White rice, which is rice from which the nutritious bran has been removed, is an obviously inferior food. A diet of white rice causes such deficiency diseases as beriberi and contributes to obesity when shoveled down with meats, oils, and other starches. Recognition of the nutritional value of the rice bran has led to some increase in the consumption of brown rice.Brown rice, the least processed form of rice, has the outer hull removed but still retains the bran layers that give it the characteristic tan color and nut-like flavor. It is a splendid grain for macrobiotics.

Polished rice contains mainly carbohydrate; small amounts of iodine, iron, magnesium, and phosphorus; and almost negligible amounts of protein and fat. In eastern Asia, starch is sometimes extracted from rice and fermented to produce rice wine. Unlike most other cereals, rice is rarely made into bread; it is generally eaten boiled and flavoured according to custom.

Brown rice syrup is an extremely versatile and relatively healthy sweetener which is derived by culturing rice with enzymes to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream immediately, the maltose takes up to one and a half hours to be digested, and the complex carbohydrates take from two to three hours, providing a steady supply of energy. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.Because of its nutritional contents brown rice increases sexual drive.

Brown Rice...

* has an interesting chewy texture when cooked.

* has a longer cooking time than regular-milled rice (about 50 minutes) since the outer bran layers act as a barrier to heat and moisture.

* needs a slight increase in cooking liquid; 2 to 2-1/2 cups are recommended.

* has a shorter shelf life than white rice because the oil in the bran layer can become rancid. Refrigerator or freezer storage is recommended for longer shelf life.

* is slightly higher in calories than white rice (about 106 calories per half-cup serving) but has a slower glycemic index.

* is more nutritious than white rice and carries beneficial intestinal fiber.

* more protein, calcium, phosphorus, potassium, niacin, fiber and vitamin E than enriched white rice.