# Why don’t you serve brown rice, isn’t it healthier?
The absence of brown rice from our carb options was a purposeful choice. While on paper it appears that brown rice contains slightly better micronutrient levels and fibre than white rice, it also contains the anti-nutrient phytic acid, which binds to minerals/vitamins like zinc, copper, iron, magnesium, niacin and calcium, preventing your body from absorbing them.
Phytic acid also inhibits pepsin, the enzyme needed to properly break down protein, and amylase, the enzyme needed to break down sugar. So not only does phytic acid prevent nutrient absorption, it interferes with protein bioavailability and proper digestion. This is a real health issue for people who already have a compromised digestive system, and as a gluten free restaurant we count plenty of our customers in this camp.
White rice on the other hand provides a much more gut-friendly carb boost, won’t spike your blood sugar too much if eaten with a modest amount of good fat/protein/fibre and will not hinder the absorption of the macro and micro nutrients present in the rest of your meal. Contrary to popular belief, white rice is not ‘bleached’ during processing, so does not contain any unhealthy additives or carcinogens.
Stella Blackledge, Dip BNC RegNutr