While doing research to improve my diet I learned about Haiga rice as an improvement to white AND brown rice. While shopping for Haiga rice I expected to find Haiga white which I did. But I also found Haiga brown rice which I haven’t found any info about. Can I assume then Haiga brown rice is superior to regular brown rice and Haiga white rice?
https://www.abokichi.com/blogs/news/12501429-better-than-white-brown-rice-its-haiga-mai#:~:text=The%20glycemic%20index%20of%20haiga,than%20most%20types%20of%20bread.
Japanese researcher Satoru Eguchi says:
“In fact, brown rice, often believed to be the grain’s healthiest incarnation, turns out to be the worst option, when it comes to this angiotensin-blocking compound.”
“Most of the nutritious part cannot really be digested, because the brown rice shell is so hard,” he explains. “We actually cannot really absorb the nutrition. And to make the brown shells sufficiently soft to digest, you need to cook rice longer, need more heat, [so you are] not really keeping that protective ingredient.” [sic]
“White rice cooks for less time, but most of that nutritious inner layer has been polished off to get that light and fluffy texture.”
Eguchi presents HAIGA-MAI as a third option.
“It’s possible to ‘half polish’ rice — or to polish away the hard outer shell, while leaving the nutritious inner layer intact. By this way you can most effectively digest the nutritious part. In Japan, that style of rice is called haiga-mai. Eguchi says among some Japanese, it is already a popular choice, because of perceived health benefits.” [sic]
Dining and Cooking