From: gk on


Existential Angst wrote:
> "Cliff" <Clhuprichguesswhat(a)aoltmovetheperiodc.om> wrote in message
> news:97gm165gf2f7tc7l0sguha68n5n4c1g482(a)4ax.com...
>> On Thu, 17 Jun 2010 12:31:38 -0400, "Existential Angst"
>> <UNfitcat(a)UNoptonline.net> wrote:
>>
>>> "Cliff" <Clhuprichguesswhat(a)aoltmovetheperiodc.om> wrote in message
>>> news:dlfj169b48t5a6m9uap7552g8pp8amqahs(a)4ax.com...
>>>> On Wed, 16 Jun 2010 11:09:31 -0400, "Existential Angst"
>>>> <UNfitcat(a)UNoptonline.net> wrote:
>>>>
>>>>> (rice is a super-food,
>>>>> unbeknownst to most);
>>>> Most varieties are lacking in specific required amino acids IIRC.
>>> Au contrare.
>>> Rice has a protein quality on par with chicken and milk, just not as
>>> dense.
>>> Most grains have a high PQ.
>> http://www.weightlossforall.com/protein-rice.htm
>> "The protein in rice is considered incomplete because it has lower levels
>> of
>> some of the essential amino acids."
>>
>> One of the goals of new rice varieties is to "correct" this (& a few
>> other
>> things).
>> Most rice is low in lysine.
>
> Well, first, I'd rethink your link, as, with their very first entry, they
> start with 150 gms of rice, yet manage to get 15 gms of protein, and 170
> grams of carb out of it...... was jb hired for data entry by this site??
> Nor did they get the conversion from grams to oz correct..... goodgawd....
>
> Next, unless I made some egregious mistakes, my calcs disagree.
> You can readily calculate PQ in a spreadsheet, from the constitutuent aa
> profiles, by referencing the the aa profile of the egg.
>
> OK, here is the VERY FIRST cite I retrieved, searching protein quality of
> rice : http://www.goya.com/english/nutrition/basics_rice.html
>
> -------------------------------
> ........ The protein in rice is well balanced because all eight amino
> acids are present and in proper proportion. Therefore, rice is a unique
> cereal grain. The protein content of rice, while limited (ranging from 2.0
> to 2.5 mg. per 1/2 cup of cooked rice), is considered one of the highest
> quality proteins to that provided by other cereal grains.
>
> Biological value is a measure of protein quality, assessed by determining
> the extent to which a given protein supports nitrogen retention. The most
> perfect protein by this standard is egg protein (biological value 100); this
> has been designated the reference protein by the Food and Agriculture
> Organization of the United Nations.
>
> *********
>
> Rice protein has a biological value of 86.
>
> *********
>
> Fish fillet protein has a biological value of 75-90. Corn protein has a
> biological value of 40. Generally, a biological value of 70 or above
> indicates acceptable quality.
>
> -------------------------------
>
>
>
> Yours truly calculated a PQ of 88 for rice, but who's quibbling.....
>
> Notice how the PQ of rice exceeds that of most fish, according to this
> cite!!!
> And chicken, according to me. :)
>
>
> Thus, my original point remains, rice is a SPECTACULAR food, additionally
> valuable because it has no gluten, like many grains.
> This can be a VERY important consideration, even for people who are not
> celiacs, or with measurable gluten sensitivities. It is thought that there
> is a lot of un-measurable gluten sensitivity.
>
> Thus a rice-based diet visavis a wheat-based diet is "safer".
>
> Corn is considered a grain, but has relatively low PQ, 40 as cited above.
>
> Beans can have an even LOWER PQ, but are denser in amounts.
> Lentils, for example, have a PQ of 27 (worser than g-d corn!!!), but can
> quickly be elevated to near-80% with about 80 mg of methionine, and then to
> 90% with a very small amount of lysine.
>
> This, however, is not traditionally done, so lentils, as they stand, have
> lots of protein, just real crappy quality.
>
> Rice has much less protein, but excellent quality.
>
> Ergo, the time-honored notion of rice and beans being "complementary
> proteins" has been time-honoredly incorreck, as you can't rationally
> "combine" proteins when one source *already* has a high PQ. Protein
> combining only applies to sources of crappy PQ quality to form a high PQ,
> and, in reality, rarely occurs.
>
I assume this all refers to brown rice? I don't believe there is much
left in the white variety.

gk