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I recently had the enjoyment of speaking with John McDougall M.D., throughout this month's McDougall Monday.
Hear Dr. McDougall talk about the constantly warm argument of white rice vs wild rice, and also the history that plays a role in choice.
All that, plus Dr. McDougall responds to an online concern about Impotence in this short 4-minute highlight video clip!
To see the full episode with Dr. John McDougall, including his lecture and also Q&A, click listed below!
Love & Kale,
Chef AJ
Thanks Chef AJ , Love Dr. John McDougall !
It’s about 100 times better to eat white rice, than to go off the deep end and eat oily french-fries, or tortilla chips. The fact is, white rice is deeply satisfying, of even the most intense hunger. It also is DELICIOUS. The same goes for white pasta. Especially if you get the Rao’s bronze-cut pasta, and/or cook it very al dente, white pasta won’t spike your blood sugar as much as white rice, if you still have out of control diabetes. But neither one is a deal breaker;)
Dr. McDougall is spot on about the history of brown rice vs white rice here in Japan. I think the reason was strictly practical – it took more processing to create the white rice and that’s why “common people” couldn’t afford it. White rice eventually became universally used in Japan, like at restaurants and in almost all cooking. And, as Dr. McDougall pointed out, Asians have traditionally been slender and healthy despite eating white rice as their main food staple. I also agree with him that brown rice tastes better. And because of the extra fiber it’s more filling. It takes longer to eat and is more satiating. I think it’s tastier. I eat brown rice when I can. But I fall back on white rice most of the time, for practical reasons, usually in the form of “okara” (Japanese rice porridge) which has very low calorie density because more water is mixed in, but still is very satiating. And if you get the right kind it’s not runny or watery. I tend to mix my starches between potatoes and white rice okara these days. Dr. McDougall has many practical suggestions that help keep people on healthy eating. A little sugar? Sure, go ahead. A bit of salt? Why not? As he said in the video, if you’re keeping away from the pork chops and things that are truly bad for you that’s the main thing.
When I realized that brown rice doesn’t have MUCH more nutrients than white! I dont like brown unless I bake it!!
For the funniest moment in the clip: 03:31
LOVE Dr. M ❤
I LIKE brown rice but if I am going to make rice pudding I want to use white.
More fiber, vitamins & minerals!
Thank You 💖
I Love Dr Mc Dougall’s answers he’s so black and white with no nonsense 🥰💝🎉
Thank you AJ and Dr McDougall for all you are doing to help people. Really appreciate all the advice.
Steamed white rice or side salads with mustard and ketchup in place of dressing are our go-to when eating out with others. We keep it as simple as possible.
Not one wasted word here. Very direct and feisty, but also completely balanced and rational. A great video and a great man.
White rice stores longer, brown will go rancid in time if not stored in the freezer. It may be more practical to store large amounts of white rice.
Good plan.
Our pleasure!
I eat white rice plain but may add turmeric powder and hot spices. 🔥🥵😋
@Joe Smith Today, I ate stewed butternut squash, onions, jalapeno peppers, allspice, cinnamon, nutmeg, cloves, on white rice. It was probably the most delicious thing I have EVER had! Sort of like a spicy-sweet pumpkin risotto, but with jasmine rice. You simply have to make it. Here’s the quick recipe –
a pound of butternut squash
a pound of onions
jalapeno peppers to taste
cinnamon
allspice
clove
nutmeg
I chopped the onions and tossed them into a saucepan. The butternut squash was chopped in 1 inch pieces with the skin intact. Jalapeños chopped too. The onions and peppers were at the bottom, topped with the butternut squash, since the squash would be more likely to stick. I added 1/2 water and simmered it covered until tender about 15 minutes; I increased the heat to drive off any excess water, stirring if needed. Then I added the spices to taste, from most to least in this order: cinnamon, allspice, nutmeg, clove. Then I allowed the pan to sit covered for 30 minutes to allow the flavors to mingle. I mashed it coarsely with a wooden spoon, and served it with cooked jasmine rice.
I don’t make true 10/10 recipes often, but this one was a REAL 10/10 even without the salt. And I’ll be sure to print this comment out, so I can make it again and again!!!
I also assume this would be good with any squash or pumpkin, but I haven’t put that to the test yet;)
What about pasta? Can someone tell me what pasta I can eat if I am on the McDougall diet (Starch Solution) ? Thanks 🙏
Please go to his website, dr.mcdougall.com or check out his book.
Yup, this makes sense, and it would be hard for it not to work. Did you check out Merle Winestol’s ideas as well? He reveals a set of crazy techniques that can make any woman have the most pleasurable experience of their lives. Be careful before go’ogling him, just don’t try it if you don’t think you could keep up with her lol.
I love Brown Rice
I had white rice twice the other day and it triggered my hypoglycemia so much I had to stop the starch solution… is that a common issue?
Why not switch to brown rice or another starch?
@CHEF AJ thank you!!! I am worried that this issue will come up too often even with other starches