What is so special about rice that it is not recommended to consume for people with diseases of the digestive tract? Doctor Ekaterina Burlyaeva tells how to use this product rightly in such cases.
For a long time rice was used in clinical nutrition for people with diseases of the digestive tract. Milled rice should be highlighted. Significant amount of pellicle, which is contained in raw rice (20%), is removed due to polishing grains of rice, and only 0,4% of fiber is left. 100 gr of rice porridge contain 2,4 gr of protein and 25,8 gr of carbohydrates , which is cooked without milk. Starch represents the biggest part of carbohydrates, therefore this kind of rice is not recommended to people with diabetes and digestive problems. Meanwhile rice, like oatmeal, produce a lot of slimy broth while cooking, which is good for mucous membrane of gastrointestinal tract. This sufficiently smooth, protein and starchy product awaken weakly gastric secretion and quickly leave the stomach. Milled rice is suggested to add in clinical nutrition of patients with chronic gastritis, duodenitis, gastric ulcer and 12 duodenal ulcer, gastro esophageal reflux disease. Besides that congee is in diets for people with different kinds of diarrhea, including food intoxications. Taking into account all the described properties of rice, It should not be included in nutrition of patients with problematic digestion, because it can aggravate the condition of sufferer. Rice does not contain gluten – protein, which cause the pronounced response of the whole body, accordingly it can be added to a meal of patients suffering from gluten enteropathy.