Loco answered some of your points.
The rationale for white rice over brown is mostly a taste preference. Brown rice can be somewhat rubbery, but has lower GI, white is excellent at absorbing other flavours so is a great accompaniment for most dishes. Basmati is the best of both just at a slightly higher price point.
If you want a great rice hack though do this. When cooking the rice add some coconut oil. Let the cooked rice cool down a bit and then put it in the fridge for at least 12 hours. When you're ready to eat just microwave the rice with an icecube on top or with a table spoon of water and it will be fluffy again.
Why do this? The rice absorbs the coconut oil during the cooking process and during the chilling process neutralises 50% of the carbohydrate content of the rice (structure of the rice granule changes so it becomes resistant to digestive enzymes). Reheating the rice doesn't change this. So you can eat the same volume of rice with only 50% of the carb content. Works well with both white rice and basmati.
I will. Thanks.
While I think this madness is behind us now [due to Covid not being the threat it was originally thought to be based on the images coming out of China early on], I hope that the supply chains we have can go back to normal.
But since I don't fully trust that, I'm going to store a few 10kg bags of rice, just in case the worst happens.
But I want to make any improvements I can to my diet - especially those that are simple matters of making one small change. It's not hard to just switch from white rice to Basmati.
What about tuna? Do you have a standard for that?
I eat max two cans a week, after draining the water in a strainer.
Or oceans too filthy these days to eat significant seafood? Twenty years ago, I had moderate concerns...but the environmental concerns that worry me the most are the ocean toxicity ones.
What are your thoughts on that?
