Rice and grains are often misunderstood. They are either over-defended or entirely dismissed.
The issue is not the grain itself, but how much it has been refined. Highly polished grains
prioritise speed and appearance over structure. In doing so, they lose fibre and alter digestion.
Whole or minimally processed grains retain more of their original form. When cooked in
familiar ways and eaten in reasonable portions, they support everyday energy without causing sharp fluctuations.
Eating grains well does not require abandoning familiarity. It requires choosing versions that
respect the grain’s natural structure and cooking them with attention.