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Is White Rice Healthy
  • Health

Is White Rice Healthy?

Katie WellsOct 22, 2021
Cynthia Thurlow
Medically reviewed by Cynthia Thurlow, NP
Reading Time: 6 min

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Wellness Mama » Blog » Health » Is White Rice Healthy?
Table of Contents[Hide][Show]
  • Is White Rice Healthy?+−
    • But Aren’t Grains Bad for You?
  • Health Benefits of White Rice vs. Brown Rice+−
    • Pros of White Rice
    • Cons of White Rice
  • Frequently Asked Questions+−
    • Is Rice Naturally Gluten-Free?
    • Is White Rice Healthy for Weight Loss?
    • Does Rice Cause Diabetes?
    • What About Rice and the GAPS Diet?
  • What’s the Verdict on Rice?+−
    • What I Do

White rice. It is a controversial food in nutrition circles. On the one hand, some nutritionists warn us away from rice and grains as a nutritionally empty source of calories, phytates, and even toxins like arsenic. Others consider it a safe starch and say it is ok in moderation.

Then, of course, there is the Japanese paradox- also known as “they eat rice all the time and live a long time so I should be able to eat pizza and Doritos and live to be 100 too” (exaggeration but I’ve heard some arguments very close to that!).

Unlike modern wheat and most other grains, which have been hybridized and modified and can be problematic for many people, rice is unique and potentially less harmful. I get asked about rice often and why I choose to eat white rice (in moderation), so I felt that it deserved its own post.

Is White Rice Healthy?

After years of debate, I’ll skip to the punch line: Whether or not rice is healthy for you could depend on your genetics.

Genes could be why some cultures that eat rice as their primary source of carbohydrates are healthier and live longer than others who do not. Also, just because some cultures thrive on white rice does not mean we can eat pizza, Doritos, and processed rice products and also expect to live to 100!

First, here are some important facts to understand when deciding whether to consume rice at all:

  • Due to modern farming practices, rice may be a better choice than wheat and other grains.
  • Both brown and white rice are gluten-free. Both brown and white rice are safe for people with celiac disease, gluten intolerance, and gluten sensitivity (unless cross-contaminated during processing, so always read the fine print on the labels!). So there is no reason to choose one over the other on this point.
  • All rice contains phytates. Like anything from the grains family, rice contains anti-nutrients like phytates, which can block the absorption of important minerals.

But Aren’t Grains Bad for You?

If you are working to reverse an autoimmune disease as I have, you may be put on an elimination diet with no grains, especially if you have digestive issues. Alternatively, you may be allowed only a ½ cup of gluten-free grains, depending on your specific case.

Now that my Hashimoto’s is in remission, I don’t have to avoid grains totally.

Like any grain, large portions may increase your risk of developing heart disease. However, a 2011 study showed that combining it with black beans lowers cardiovascular risk factors. This finding may confirm that consuming it in moderation is healthiest.

As always, talk to your doctor about how much rice or grains in general you should consume.

But if you do eat rice, which is healthier? Brown or white?

Health Benefits of White Rice vs. Brown Rice

We’ve all spent time agonizing in the grocery aisle over what kind of rice to buy. Long grain or short? Jasmine or basmati? White or brown?

Experts I admire like Mark Sisson recommend brown rice over white (read his excellent article here) due to its higher nutritional content, since it still contains the bran and is less refined.

However, due to my past autoimmune issues, I have a slightly different take:

Pros of White Rice

Here are some of the ways white rice qualifies as a healthy food:

  • Contains Vitamins and Minerals – White rice contains magnesium, B1 (thiamine) and B6 (pyridoxine), manganese, phosphorus, selenium, and iron. (Although, admittedly, brown rice contains higher amounts.)
  • High in Antioxidants – Although not as high as pigmented varieties of rice
  • Lower Phytic Acid – The bran contains the most phytic acid content, which milling removes. White rice is lower in phytic acid than most nuts, seeds, and most other grains.
  • Lower Oxalates – White is also lower in oxalates than brown rice and quinoa.
  • Lower Arsenic  – The lowest levels of arsenic were in white (jasmine rice or basmati rice) imported from other countries. Rinsing the rice (traditionally done in many cultures) further reduced the arsenic levels on all types of rice. I’ve written extensively about the risks of arsenic in rice and what you can do about it.
  • Longer Shelf Life – Since it is refined, white rice lasts longer on the shelf. (However, you can always freeze it!)

Cons of White Rice

White rice isn’t perfect, though! Here are some downsides:

  • Lower Vitamins and Minerals Than Brown Rice – A 2019 study on rats showed that brown rice lowers cholesterol and has more of an antioxidant effect than white, but white still did to some extent. However, more research is needed to determine if it is the same for humans.
  • High Glycemic Index – White rice has a higher glycemic index than gluten and may spike blood sugar more than many other foods. (However, you should know that a 2009 English study found that long grain rice and white basmati rice varieties have the lowest glycemic index if you do choose to include rice in your diet.)
  • Often Artificially Enriched – White is typically fortified with artificial vitamins, while brown rice is not.

Remember, individual health is always a factor when assessing dietary choices. Some people may do fine with phytates, while others need to avoid them due to their genetics or a specific health reason. You may want to see how you react to rice with a glucose monitor.

When my husband and I were working to reverse our cavities (we were able to!), we had to avoid foods high in phytic acid. Brown rice was on this list.

Frequently Asked Questions

Here are some other questions you’ve asked since I first wrote this post:

Is Rice Naturally Gluten-Free?

Rice is naturally gluten-free, so the most problematic part of many whole grains is already absent from rice. Therefore, it’s generally a safe choice for celiacs and gluten intolerant people, but that doesn’t mean it is healthy for everyone.

At the same time, many people need some healthy carbs, and rice can be a relatively safe starchy option. It’s one of the better choices for a gluten-free diet.

Women in particular often see adverse effects on hormones from consuming too low of a carbohydrate diet for too long. Of all the grains, white rice may be the safest option for carb consumption, along with sweet potatoes.

Check out my podcast with Dr. Tom O’Bryan to learn more about if you could have gluten sensitivity.

Is White Rice Healthy for Weight Loss?

A 2016 study demonstrated that instant white and pigmented rice might be beneficial for weight loss compared to a high-fat diet.

More research is needed to determine if regular consumption is healthy for weight loss as part of a well-rounded, healthy diet.

Does Rice Cause Diabetes?

A 2012 study claimed that white rice consumption was associated with a higher risk of Type 2 diabetes. Many questioned if this was enough of a reason to avoid rice. I was surprised by this study when it first came out since historically, Asian countries with high consumption still had a low incidence of diabetes.

However, a 2019 trial in India, the country with the second-largest number of diabetics, showed that consuming white rice increases diabetes risk while consuming brown lowers it.

I researched further and realized that the study showed merely an association between the “risk” of diabetes and rice consumption and not the actual incidence of diabetes. Paul Jaminet (author of The Perfect Health Diet) provides an in-depth explanation for the research if you’re interested.

Listen to this podcast episode with Paul Jaminet on the Perfect Health Diet, Carbs, and Cancer Research.

A 2020 study looked closer at 21 countries and found that South Asians had the highest association for white rice and diabetes while other countries had only a modest risk. This could be due to genetic differences.

What About Rice and the GAPS Diet?

If you’re following a GAPS diet, Dr. Natasha Campbell offers specific guidance here.

What’s the Verdict on Rice?

I consider rice to be in a separate category from other carbs. It doesn’t deserve the same label as most grains (especially modern grains), and it certainly isn’t as bad on the nutritional spectrum as foods like vegetable oils.

The safety of rice consumption seems to vary significantly based on the individual, their cultural background, and the rest of their diet. Some cultures even use rice water for their hair!

In my opinion, those on a high-nutrient diet devoid of inflammatory foods and who have an active lifestyle may do great with moderate rice consumption.

I especially recommend white rice as the best grain to start with if you are reintroducing grains back into your diet after a period of avoidance (properly prepared of course).

If you’d like to know more about what other health and nutrition experts believe on the topic, this post gives a nice summary.

What I Do

Personally, our family consumes organic white jasmine rice occasionally (once a week or less) with veggies. Here are some other guidelines I follow:

  • We typically consume more rice and other carbs on heavy workout days or after a lot of activity.
  • Before cooking rice, I pre-rinse it to help remove any remaining arsenic.
  • All rice varieties still can contain trace amounts of arsenic, so it certainly isn’t one of the first foods I feed to my babies.
  • I avoid any processed foods with rice since these may be higher in arsenic since I can’t rinse it off.
  • I don’t consider it a “cheat” food because the idea of “cheating” goes against our food rules for creating a positive and healthy attitude about food with our kids.

Bottom line: I love occasionally enjoying some high-quality sushi after a workout or some rice in a stir fry, but I don’t consider it a staple food.

This article was medically reviewed by Cynthia Thurlow, NP, the CEO and founder of the Everyday Wellness Project, nurse practitioner, international speaker, and globally recognized expert in intermittent fasting and nutritional health. As always, this is not personal medical advice and we recommend that you talk with your doctor.

Where do you stand on the rice debate? White? Brown? None? Share below!

Sources
  1. Fukagawa, N. K., & Ziska, L. H. (2019). Rice: Importance for Global Nutrition. Journal of nutritional science and vitaminology, 65(Supplement), S2–S3.
  2. Ranawana, D. V., et al. (2009). Glycaemic index of some commercially available rice and rice products in Great Britain. International journal of food sciences and nutrition, 60 Suppl 4, 99–110.
  3. Nayar, S., & Madhu, S. V. (2020). Glycemic Index of Wheat and Rice are Similar When Consumed as Part of a North Indian Mixed Meal. Indian journal of endocrinology and metabolism, 24(3), 251–255.
  4. Fukagawa, N. K., & Ziska, L. H. (2019). Rice: Importance for Global Nutrition. Journal of nutritional science and vitaminology, 65(Supplement), S2–S3.
  5. Levy, J., et al. (2020). Magnesium intake in a Longitudinal Study of Adult Health: associated factors and the main food sources. Ciencia & saude coletiva, 25(7), 2541–2550.
  6. Shrivas, K., et al. (2018). Sucrose capped gold nanoparticles as a plasmonic chemical sensor based on non-covalent interactions: Application for selective detection of vitamins B1 and B6 in brown and white rice food samples. Food chemistry, 250, 14–21.
  7. Kopriva, S., & Chu, C. (2018). Are we ready to improve phosphorus homeostasis in rice?. Journal of experimental botany, 69(15), 3515–3522.
  8. Laokuldilok, T., et al. (2011). Antioxidants and antioxidant activity of several pigmented rice brans. Journal of agricultural and food chemistry, 59(1), 193–199.
  9. Chung, S. I., et al. (2016). Instant rice made from white and pigmented giant embryonic rice reduces lipid levels and body weight in high fat diet-fed mice. Obesity research & clinical practice, 10(6), 692–700.
  10. Sarkar, M., et al. (2019). Cholesterol Lowering and Antioxidative Effect of Pregerminated Brown Rice in Hypercholesterolemic Rats. Journal of nutritional science and vitaminology, 65(Supplement), S93–S99.
  11. Hu, E. A., et al. (2012). White rice consumption and risk of type 2 diabetes: Meta-analysis and systematic review. BMJ, 344(mar15 3).
  12. Bhavadharini, B., et al. (2020). White Rice Intake and Incident Diabetes: A Study of 132,373 Participants in 21 Countries. Diabetes care, 43(11), 2643–2650.
  13. Mattei, J., Hu, F. B., & Campos, H. (2011). A higher ratio of beans to white rice is associated with lower cardiometabolic risk factors in Costa Rican adults. The American journal of clinical nutrition, 94(3), 869–876.
  14. Malik, V. S., et al. (2019). Substituting brown rice for white rice on diabetes risk factors in India: a randomised controlled trial. The British journal of nutrition, 121(12), 1389–1397.
  15. Musa-Veloso, K., et al. (2018). The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials. The American journal of clinical nutrition, 108(4), 759–774.
Category: HealthReviewer: Cynthia Thurlow, NP

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (123 Comments)

  1. Kezia

    July 24, 2014 at 8:15 AM

    This was so helpful – I have wondered about eating white rice for a while as it doesnt upset my tummy and will help the weekly budget stretch a little bit further!!

    Reply
  2. Denise

    July 23, 2014 at 8:23 PM

    I’ve never been able to get used to brown rice. Love white rice. Eat maybe once every two weeks. Soak basmati rice for two or more hours and cook in my rice steamer with a little good olive oil or ghee and some sea salt. Perfect every time and a lovely neutral taste backdrop for spicier accompaniments.

    Reply
  3. Alison

    July 23, 2014 at 2:37 PM

    That chart shouldn’t even have a line. Sure, Excel will draw one for you but the points are all over the place. That’s why the R squared value is so low. That chart is a good example of manipulating data to show what you want it to.

    Reply
  4. Katie

    July 23, 2014 at 10:00 AM

    I never eat rice. Ever. After much trial and error, I discovered that rice (white or brown) spiked my blood sugar levels worse than any other food (including sugar laden deserts!) For years, I had realized that any meal eaten with rice, no matter the other foods involved, no matter the quantity, caused me to be hungry again within 1 hour. Then I began testing my blood sugar and found the culprit. So our family avoids it. It is fine for those who can eat it, but we are better off with wheat, which leads me to the conclusion that the current notion of “wheat/gluten is bad for everyone” is hogwash. We are each individuals and what is healthy or unhealthy for one is not going to be the same for another person, much less the entire human population.

    Reply
  5. meghan

    July 23, 2014 at 8:37 AM

    What about wild rice?

    Reply
  6. Chantel

    July 23, 2014 at 8:32 AM

    i rarely eat rice since I am a type 1 diabetic and it tends to spike my blood sugar. I do feed it (and quinoa) to my husband and kids periodically, maybe once per week simply because it helps our meat and veggies go further. I don’t feed it to them for its nutritional value. I essentially consider it a filler just to save money!

    Reply
  7. karen

    July 23, 2014 at 7:31 AM

    I never thought rice would ever be controversial, as with soy. Growing up with this staple food, it’s perplexing to me how it can cause so much problems when we didn’t see it in our culture in the past.

    Currently, the most troubling issue with rice or soy is that they are in every processed foods. When I found out my kids were allergic to dairy and gluten, I gave them rice cereal and rice milk as replacements. They also ate rice cookies or crackers. And that’s in addition to bowls of rice they ate for meals…. you see where I’m going with this. So yea, if you have to use rice as a substitute, you can get in trouble…and now with Arsenic issue, it’s even more troublesome.

    But for an average person, who don’t eat processed foods, an occasional bowl of rice will be fine. In fact, when my kids are sick, rice porridge is the only food their stomach can tolerate!

    Thanks for brining this issue up. We are on GAPS diet and the only food we really miss is, you guessed it, rice. 😉

    Reply
  8. Sarah

    July 23, 2014 at 5:13 AM

    After a lot if reading and research, I also decided that white rice is acceptable occasionally for my family. But because it is a low nutritional food, I cook it in bone broth with lots of grass-fed butter and sea salt. It’s incredibly delicious and I feel a lot better about consuming it as a nutritional carrier as opposed to an empty food. We eat it once or twice a week. Thanks for your great research and for sharing with us. Your opinion always matters to me on these things.

    Reply
  9. Catherine Sylvester

    July 23, 2014 at 3:07 AM

    Thank you for this!! SO timely. Had sushi tonight as have been needing to cut so many things out of my diet for health reasons. And as I ate it, I wondered, “Mmmmm, is this “OK” to eat?” your article here has been very helpful and informative. Thank you 🙂

    Reply
  10. Camilla

    July 23, 2014 at 12:00 AM

    What about following the same protocol with brown rice as with any other high-phytate food, i.e. soaking in an acidic medium for several hours? I have been soaking our brown rice for over 8 hours with water and vinegar, then vigorously rinsing it several times. I guess I don’t know that helps, but I sure am hoping. Do you know any studies on that?

    Reply
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