Saturday, July 18, 2020

18th July 2020 Daily Global Regional Local Rice E-Newsletter

 

 

 

Fruits, Veggies, and Whole Grains Reduce Risk of Type 2 Diabetes by Almost 30%

By 

Lauren Manaker MS, RDN, LD, CLEC 

Published on July 17, 2020

Burak Karademir / Getty Images

Key Takeaways

  • As little as an additional quarter cup of fruits or vegetables a day can reduce your risk of type 2 diabetes.
  • Daily intake of whole grains like oatmeal, brown rice, and cereal showed a protective effect.

Higher consumption of fruit, vegetables, and whole grain foods may help reduce your risk of developing type 2 diabetes, according to two studies published in the British Medical Journal on July 8. 

Diabetes affects approximately 10% of the U.S. population, and 1.5 million Americans are diagnosed with this condition every day.1 While previous research has suggested certain dietary patterns can reduce the risk of developing type 2 diabetes, these new studies corroborate this notion.

Type 2 Diabetes Diet

Fruits and Vegetables

The first study, which focused on fruits and vegetables, used plasma vitamin C and carotenoids (plant pigments) found in blood samples as indicators of fruit and vegetable intake.2 The researchers chose to use blood samples instead of the more traditional food frequency questionnaire to assess dietary intake to avoid measurement error and recall bias.

Because vitamin C and carotenoids are found in many fruits and vegetables, they serve an objective markers of fruit and vegetable intake. People who do not eat a diet rich in fruits and vegetables are likely not taking in as much vitamin C and carotenoids, and this would be reflected in their plasma levels.

After evaluating data from 9,754 participants with new-onset type 2 diabetes and 13,662 people without diabetes, researchers determined the higher the plasma levels of vitamin C and certain carotenoids, the lower the incidence of diabetes.

The researchers calculated that every 66-gram increase in total daily fruit and vegetable intake was associated with a 25% lower risk of developing type 2 diabetes. For reference, a medium-sized apple weighs about 100 grams.

This data “suggest that diets rich in even modestly higher fruit and vegetable consumption could help to prevent development of type 2 diabetes," the study authors wrote. "It should be noted that these findings and other available evidence suggest that fruit and vegetable intake, rather than vitamin supplements, is potentially beneficial for the prevention of type 2 diabetes."

In other words, supplements are not a substitute for a poor diet. But dietitians know hitting the recommended 2 cups of fruit and 2.5 cups of veggies per day can be a challenge from whole foods alone.3

“Many people are motivated to avoid type 2 diabetes and know they should be eating more fruits and vegetables, Casey Seiden, RD, CDE, a registered dietitian, tells Verywell. "But when they are currently eating one to two servings per day and are told the recommendation is to consume five, it can feel overwhelming and cause many well-intentioned individuals to abandon their efforts."

She explains that the newly-published data regarding fruits and vegetables is encouraging because it shows that even a slight increase of 66 grams per day—equivalent to about a 1/2 cup of chopped red bell pepper—can decrease the risk of type 2 diabetes by 25%.

Whole Grain

In the second study, researchers focused on the relationship between whole grain intake and type 2 diabetes risk.4 Whole grains are foods that are rich in fiber, antioxidants, and B-vitamins, and include foods like quinoa, popcorn, whole grain bread, and brown rice.

You May Be Eating More Grains Than You Think

Using data from 158,259 women and 36,525 men who did not have type 2 diabetes, cardiovascular disease, or cancer when the study began, researchers evaluated the relationship between whole grain intake and type 2 diabetes incidence over the course of four years.

Participants who consumed the most whole grain (one or more servings per day) had a 29% lower rate of type 2 diabetes compared with those in the lowest intake group (less than one serving per month). Certain whole grains offered different rates of risk reduction. For example, whole grain cold breakfast cereal and dark bread don't offer much type 2 diabetes risk reduction after 0.5 servings a day. And while popcorn can offer a protective effect, it may actually increase type 2 diabetes risk if more than one serving is consumed per day.4

Because associations did not vary significantly after controlling for physical activity, family history of diabetes, or smoking status, the authors concluded that higher consumption of whole grain is associated with a lower risk of type 2 diabetes. The specific foods that they mentioned include:

  • Whole grain breakfast cereal
  • Oatmeal
  • Dark bread
  • Brown rice
  • Added bran
  • Wheat germ

Why This Matters

The findings from both of these studies highlight how eating a generally healthy diet rich in fruits, vegetables, and whole grains can reduce the risk of developing type 2 diabetes.

"These studies confirm what we already know: that diet plays a critical role in preventing the risk of diabetes," Shahzadi Devje, RD, CDE, MSc, registered dietitian and owner of Desi~licious RD, tells Verywell. “In an era of keto-craze and clean eating, it's important to remind ourselves that healthy eating is not complicated for chronic disease prevention. Basic nourishing foods—whole grains, vegetables and fruits—are accessible across cultures and can be enjoyed daily.”

What This Means For You

If you are trying to reduce your risk of developing diabetes, even a small increase in your daily fruit and vegetable intake matters. Opting for some carrot sticks as a snack or including a cup of berries into a breakfast meal are examples of small dietary changes that can have a big impact on your health.

https://www.verywellhealth.com/diabetes-risk-fruits-vegetables-whole-grain-5071689

 

 

Long-Term Study Shows a Healthy Diet Reduces Risk of Cardiovascular Disease

By 

Lauren Manaker MS, RDN, LD, CLEC 

 Fact checked by 

Ashley Hall 

Updated on July 01, 2020

 Foods like fruits and vegetables can help lower your risk of CVD.

Oscar Wong / Getty Images 

Key Takeaways

  • New data suggests that following certain dietary patterns may help reduce the risk of cardiovascular disease over time.
  • Each of the dietary patterns evaluated were high in plants in low in saturated fats and sugars.
  • Four variations of similar diets all proved to reduce the risk of cardiovascular disease.

Changing your diet is one of the biggest ways to reduce the risk of cardiovascular disease (CVD),1 the primary cause of death in the United States and worldwide.2 A study published on June 15 in the Journal of the American Medical Association (JAMA) highlights just how much dietary patterns can make a difference over time—32 years, to be exact.

Researchers from the Harvard T.H. Chan School of Public Health found that a diet rich in foods like vegetables, fruits, nuts, and legumes but low in saturated fats and refined sugars is associated with a lower risk of developing CVD.3

The Connections Between Heart Disease, Obesity, and Weight Loss

Typically, research regarding diet and CVD risk is focused on individual nutrients or foods, like how eating walnuts once a week reduces the risk of CVD by 19%.4 However, nutrients and foods are not consumed in isolation. By identifying dietary patternsthe amount, variety, or combination of different foods and beverages consumedresearchers were able to look more holistically at the link between what people eat and their risk of CVD.

This research, which drew from three separate studies, analyzed data from 169,310 women and 41,526 men over 32 years.

“This study is remarkable for the large number of individual studies, the inclusion of multiple ethnic groups, and a long follow-up with 5,257,190 patient years," Barry Silverman, MD, a cardiologist at Northside Hospital in Atlanta, Georgia, tells Verywell Health.

Researchers found the more people adhered to certain types of diets, the lower their risk was of CVD. This remained true regardless of race and ethnicity.

What This Means For You

Results from this study highlight that your overarching dietary choices play a major role in reducing your risk of heart disease. It's not as simple as choosing one or two heart-healthy foods to focus on incorporating into your diet.

Which Dietary Patterns Were Studied?

In this study, researchers looked at how adherence to four very similar dietary patterns influenced risk of CVD. They created scoring systems to measure compliance; a higher score meant a higher-quality diet.

Healthy Eating Index – 2015 (HEI-2015)

To earn a high compliance score for this dietary pattern, participants needed to eat diets rich in foods like:

  • Fruits
  • Vegetables
  • Beans
  • Whole grains
  • Dairy
  • Seafood/plant protein
  • Healthy fats (e.g., avocado, olive oil, walnuts)

Diets heavy in saturated fats, added sugars, sodium, and refined grains received a lower score.5

The Healthy Eating Index dietary pattern aligns with the 2015-2020 Dietary Guidelines for Americans created by the U.S. Department of Health and Human Services and U.S. Department of Agriculture.

Alternate Mediterranean Diet Score (AMED)

Those who were more compliant with the Mediterranean diet guidelines received a higher score. This type of diet encourages high consumption of:

  • Whole grains
  • Vegetables
  • Fruits
  • Legumes
  • Nuts
  • Fish
  • Monounsaturated fats (e.g., avocado)

This diet also calls for limited consumption of red meat and moderate alcohol consumption.6

What Is the Mediterranean Diet?

Healthful Plant-Based Diet Index (HPDI) 

In this dietary pattern, people received higher compliance scores if their diets contained large amounts of foods like:

  • Whole grains
  • Fruits
  • Vegetables
  • Nuts
  • Legumes
  • Plant-based oils
  • Tea
  • Coffee

People who consumed animal foods or less healthy plant foods—like juices, refined grains, potatoes, fries, and sweets—received lower scores.7

Alternate Healthy Eating Index (AHEI)

To receive a higher compliance score, participants had to eat more:

  • Polyunsaturated fats (especially omega 3s, like salmon)
  • Nuts
  • Legumes
  • Whole grains
  • Fruits
  • Vegetables

Consuming less alcohol, red meat, sodium, sugar-sweetened beverages and fruit juice also contributed to a higher score.8 

What Should You Eat to Reduce CVD Risk?

There is no single food that will reduce the risk of CVD in everyone. However, following dietary patterns that emphasize certain foods and limit others can reduce the risk.

Researchers concluded that long-term adherence to any of the four dietary patterns evaluated led to a reduced risk of developing CVD.

These results support the notion that individuals can choose different healthy eating patterns based on their personal food preferences or customs to manage heart health.

 “In general, the heart-healthiest diets tend to be the ones that include the most plants, and this new study corroborates that," Laura Yautz, RDN, a registered dietitian who specializes in heart health, tells Verywell Health. "Some adherence is good, and more is better.”

A Heart-Healthy Diet Includes

  • Whole grains and vegetables as the foundation

 

  • Fruit

 

  • Fresh herbs

 

  • Nuts
  • Healthy oils like olive oil and grapeseed oil 

 

  • Plant-based protein sources like legumes, soy, nuts, and seeds 
  • Lean animal proteins like seafood and poultry

 

A Heart-Healthy Diet Excludes

  • Fried foods

 

  • Daily desserts
  • Packaged snacks

 

  • Sugary beverages
  • Refined grain products

 

Moses Osoro, MD, a cardiologist based in Knoxville, Tennessee, offers the following diet and lifestyle modifications for people who are aiming to reduce their risk of CVD:

  •  Avoid sodium. It's the biggest trigger for hypertension and heart failure exacerbation. Some high-sodium foods include processed meats, frozen entrees, and canned soups.
  • Incorporate fruits or vegetables in every meal.
  • Exercise on a moderate-to-intense level for at least 30 minutes a day for five to seven days a week. Fast walking is a good example.
  • Try a whole-food diet (preferably plant-based) or Mediterranean diet.

When it comes to diet, the key to reducing your risk of CVD is thinking about the big picture. Your overall diet should align with the recommendations above, but the occasional indulgence of your favorite fried chicken or fast-food is okay. No one food will make or break your heart health.

https://www.verywellhealth.com/dietary-patterns-cardiovascular-disease-5069797

 

 

Paper Reviewed


da Rosa Dorneles, K., Martins, A.C., Fernando, J.A., do Amarante, L., de Avila, L.A., Deuner, S. and Dallagnol, L.J. 2020. Increased atmospheric CO2 concentration causes modification of physiological, biochemical and histological characteristics that affects rice-Bipolaris oryzae interaction. European Journal of Plant Pathology DOI: 10.1007/s10658-020-01972-4.

Brown spot is a grain yield-reducing disease in rice caused by the fungus Bipolaris oryzae. In the words of da Rosa Dorneles et al. (2020) it infects the panicle, "causing sterility of the floral organs, reduction of the green leaf area due to plant tissue chlorosis and necrosis, and reduction of photosynthesis, due both to impaired light capture ability and decreased mesophyll capacity to fix CO2," citing the works of Sunder et al. (2014) and Dallagnol et al. (2011).

Because brown spot is prevalent in all rice-growing regions and can reduce grain yields by 50% or more, there is considerable interest in learning how this disease might fare in a CO2-enriched world of the future, especially since multiple studies have shown a reduction in plant pathogen-related diseases under higher levels of CO2 (see, for example, the following links: Growth Response to CO2 with Other Variables (Disease: Agriculture, Other Crops) and Growth Response to CO2 with Other Variables (Disease: Agriculture, Legumes)). Such was the objective of da Rosa Dorneles et al. in a recent study published in the European Journal of Plant Pathology.

To accomplish their objective the seven Brazilian researchers grew two rice cultivars (BRS Querencia and Inov CL) in open-top chambers located on the Capão do Leão Campus of the Federal University of Pelotas (Capão do Leão, RS, Brazil) under ambient (400 ppm) or elevated (700 ppm) CO2 concentrations. At phenological stage V7-V8, the scientists inoculated the leaves on half of the plants in each CO2 treatment with Bipolaris oryzae, thereafter measuring disease severity at three different intervals post inoculation (3, 8 and 16 days after).

In describing their findings, da Rosa Dorneles et al. report that "plants at 700 ppm [CO2] showed lower severity of brown spot, regardless of the evaluation time, and smaller lesions at 16 days after inoculation, compared to the plants at 400 ppm CO2." Searching for the mechanism(s) behind this favorable outcome, the scientists observed a CO2-induced alteration of plant anatomic and photosynthetic characteristics, reporting "data from the present study indicate that the reduction of the parenchyma thickness and bulliform cell size and increase of carbohydrate concentration are related to the reduction of the severity of brown spot caused by B. oryzae in rice plants cultivated at 700 ppm CO2." Such positive changes in leaf morphological traits and carbohydrate accumulation are welcomed news in the future battle over rice brown spot. As the air's CO2 rises, the negative impacts of this disease will be reduced, translating to higher grain yields to feed an increasing world population.

References
Dallagnol, L.J., Rodrigues, F.A., Martin, S.C.V., Cavatte, P.C. and DaMatta, F.M. 2011. Alterations on rice leaf physiology during infection by Bipolaris oryzaeAustralasian Plant Pathology 40: 360-365.

Sunder, S., Singh, R. and Agarwal, R. 2014. Brown spot of rice: An overview. Indian Phytopathology 67: 201-215.

Posted 17 July 2020

http://www.co2science.org/articles/V23/jul/a8.php

 

 

Texas to fall short of 2030 higher-education goals, report predictsDescription: Photo of Brittany Britto

1of3The Panther Stadium is photographed on Prairie View A&M University's campus Thursday, June 25, 2020, in Prairie View.Photo: Yi-Chin Lee, Houston Chronicle / Staff photographer

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The Texas Higher Education Coordinating Board has for five years touted goals to equip 60 percent of Texas residents between the ages of 25 to 34 with a postsecondary education by 2030, but a Rice University report predicts it’s unlikely the state will meet the benchmark.

Only 40 percent of Houston residents in that age group and 50 percent throughout Texas will have a post-secondary education by 2030 if new policies or practices aren’t implemented to help meet goals., according to a study by Rice’s Houston Education Research Consortium, part of its Kinder Institute for Urban Research.

The projections, based on past data, are not exempt from error and were made before the COVID-19 pandemic and the resulting economic downtown — factors that will likely affect college attendance, graduation rates, and thus the coordinating board’s “60x30TX” goals, researcher Brian Holzman said.

“Students and their families are re-evaluating their college plans due to financial hardship and the job market,” Holzman said in a statement. “Interventions and supports at school districts and colleges will become more crucial, particularly for students from marginalized backgrounds.”

Higher Education Commissioner Harrison Keller, who leads the coordinating board, said “educational attainment doesn’t always occur a straight line,” but acknowledged that this year is an important benchmark year for the 60x30TX plan.

Keller wrote in a statement that he was encouraged Texas was close to an annual 1.3 percent growth level in educational attainment from 2015 to 2017, but noted more recent data has shown slower progression. Add to that the upheaval and uncertainty Texas is experiencing due to COVID-19, “it is difficult to know what the future will bring,” he said.

“While it is important to increase educational attainment in Texas, it isn’t enough to say 60 percent of current young adults ought to achieve any sort of postsecondary certificate or degree. Some credentials will be especially important for the future of our state. Some will be more valuable for Texas students and their families,” Keller added.

“Looking ahead, our state’s higher education institutions will play critical roles in providing individual Texans with opportunities to upskill, reskill and achieve the kinds of high-value credentials that will help drive the recovery of the Texas economy,” Keller sid.

Keller said the board is working with several efforts in the Gulf Coast region to expand efforts through post-secondary education, including Houston Guided Pathways to Success, a program that helps create pathways from Gulf Coast and Houston area community colleges to Houston area universities, and the Greater Houston Partnership/Upskill Houston, an employer-led initiative that helps create a pipeline between skilled workers and employers.

Additionally, Rice researchers predicted that there will be an increasing gap between the supply and demand of college-educated workers.

The report, which analyzed information from the U.S. Census Bureau, the Texas Workforce Commission and Houston Independent School District, says the demand for workers with bachelor’s degree increased by 54 percent between 2013 and 2016 and will continue to grow, as will the shortage of students with degrees. Similarly, the demand for employees with associate’s degrees will increase slightly, but supply will also decrease.

The report reaffirmed the value of higher education, noting that college graduates often earn more than those with a high school diploma. Employees with a bachelor’s degree earned 120 percent more than those with a high school diploma in 2016, and those with a two-year degree earned 70 percent more than high school graduates. That advantage is expected to double for four-year degree holders and will remain constant for those with associate degrees through 2030.

Still, pay equity issues remain, Rice researchers noted.

A seven-year analysis of former HISD students who graduated in spring 2007 through 2009 showed that wages and unemployment insurance benefits people receive early in their careers differ based on gender, race, ethnicity and socioeconomic background. Women with a postsecondary education continued to earn less than men, and Black and Asian people earned less than white people.

Researchers suggested that policymakers and higher education officials develop strategies and new efforts to help students obtain postsecondary credentials, including expanding college and career readiness support and considering the high demand of interpersonal skills in Houston, an area that typically requires one to two years of higher education.

“Otherwise, economic growth may slow or employers may need to attract more educated workers from other parts of the country,” the report read. “Equipping students with interpersonal skills, in addition to academic knowledge, may help students be prepared for the needs of Houston’s growing economy.”

brittany.britto@chron.com


https://www.houstonchronicle.com/news/education/article/Texas-to-fall-short-of-2030-higher-education-15416134.php

 

The Surprising Reason Why Pregnant Women Get Cravings

17-Jul-2020

 

 

We’ve all heard the stories about the pregnant woman who only wants ice cream and pickles, who sends her husband out at 1: am for fried chicken, who needs, in a deep, primal way, five bars of a very specific brand of chocolate.

Perhaps we’ve even experienced an intense craving of this kind ourselves.

It’s often speculated that pregnancy cravings are fulfilling some nutritional need of the woman or the fetus, and there’s something alluring about the idea that they reflect an underlying biological reality.

After all, it’s a confusing part of a sometimes difficult process. Gestating a human among one’s viscera is already lengthy, tiring, and uncomfortable, and if there’s a reason for the burning need to eat tacos, so much the better.

However, if you take a look at scientific research on the subject, an intriguing, rather more complex narrative emerges. Pregnancy cravings as a concept are not necessarily experienced in all cultures, researchers have found.

And in those non-English-speaking cultures where women do sometimes report cravings, it’s for wildly different things than reported by women in the Unites States (US) and United Kingdom for example. For instance, in Japan, when cravings are reported, the most commonly craved food was rice.

Going farther, studies to see whether commonly craved foods provide specific nutrients helpful for pregnancy have not found that they are good sources at all.

In fact, women who report cravings tend to gain more weight than is generally considered healthy during a pregnancy, which can lead to a higher rate of complications.

That doesn’t mean that women who do have cravings are making it all up, just that these cravings may be driven by something other than biochemical need. Looking at why people crave foods generally can put some of this information into focus, suggests Julia Hormes, a professor of psychology at State University of New York, Albany, who has studied cravings in many different settings.

For instance, about 50% of women in the US report craving chocolate in the week before their period, says Hormes. Scientists have explored whether this craving is for some nutrient in chocolate important to menstruation, or whether it reflects shifting hormones.

Cravings may be psychological – or even cultural (Credit: Getty Images)

In one experiment, a psychologist asked women to open a box they’d been given and eat what was inside the next time they had that craving.

Some boxes contained milk chocolate, which has all the nutrients usually found in chocolate along with a melt-in-your-mouth texture, some white chocolate, which doesn’t contain cocoa solids (which give milk and dark chocolate their brown colours) but that does have the nice texture, and some cocoa pills, with the cocoa-solid nutrients but none of the chocolate-eating experience.

The white chocolate was actually the most successful at sating cravings, so it couldn’t be that there was some useful nutrient or active ingredient in cocoa solids driving the desire. Other studies tracking chocolate cravings have found no connection to hormone levels. In fact, women in menopause continue to report chocolate cravings, Hormes said; they just chalk it up to some other cause. (Read more: Why you shouldn’t trust your food cravings)

What this all points to is a cultural or psychological source for cravings. Strong desire for a buttery cookie, or a chocolate bar, or fries, may start out as a simple thought and then grow little by little into an obsession that’s hard to resist.

At the same time, in the United States, and to varying extents other places, the thought of highly palatable foods – a term researchers use to refer to everything from ice cream to cake to gooey macaroni cheese – comes with a strong sense of guilt.
 
“There’s a certain ambivalence,” says Hormes, “It’s inherently pleasurable, but I also live in a culture that tells me I shouldn’t have this chocolate. I really want it, but I shouldn’t have it – we think that is the piece of culture that really encourages that elaborative process.”

In particular, if you’ve already been restraining yourself for quite some time – if you have it set up in your mind that you aren’t ever allowed to have such a food – it makes it very difficult to control yourself once you do have it.

So after having a piece of cake, instead of being satisfied and moving on, you eat three more. Additionally, women may restrict certain foods when they are pregnant, either aiming for a healthier diet or following doctors’ recommendations regarding sushi, deli meat, and other foods.

Eating a few squares of rich chocolate regularly might kill the cravings to gorge on a whole bar (Credit: Getty Images)

All this together leads to a situation, at least in some parts of the world, where cravings are more likely to arise and to be difficult to reign in, perhaps leading to excess weight gain. 

Pregnancy may also be seen as a time when caving can’t be judged as harshly. “This culture also seems to identity certain times and excuses where it’s more okay for women to eat things they are supposed to stay away from,” says Hormes. “PMS and pregnancy are socially sanctioned occasions when women can give in.”

Interrupting the ruminations that lead to a serious craving can help stop escalation from the thought of a food to a binge, says Hormes. One way is to use distractions – there have been studies using visual distractions and also scents – and another is to draw on mindfulness and meditation to acknowledge the desire and let it pass.

She also recommends, if you’re craving chocolate, get some really quality stuff, have a couple squares every day, and move on with your life, a procedure that may help remove some of its totemic significance.

When it comes to pregnancy cravings, there may be an additional cultural factor: pregnancy is demanding, and it can be hard to go through it without help. One study of rural Tanzanian women who reported desires for meat, fish, grains, fruits and vegetables noted that providing the desired food was a sign of social support by the husband and his family.

Indeed, 1am fried chicken requires commitment from the person sent to bring back the goodies, so it’s a reassurance that this person is there for the craver. While buffalo wings are intensely pleasurable on their own, the fact that someone you love brought them to you has value beyond the calorific.

Source: BBC

https://www.peacefmonline.com/pages/local/health/202007/419757.php

 

Move to import rice following poor boro procurement

 

Emran Hossain | Published: 01:10, Jul 18,2020

  

Despite a surplus rice production, the food ministry has sought advice from the prime minister on importing rice saying that it may not procure enough rice to keep the rice market stable in the COVID-19 crisis along with the floods.

The food ministry has recently sent a letter to the Prime Minister’s Office as rice millers apparently remained reluctant in supplying rice to the government at the current price.

Nearly three months into the boro rice and paddy procurement, the food ministry could achieve only 28 per cent of its rice procurement target and 12 per cent of the paddy procurement target.

The government planned to buy 11.50 lakh tonnes of rice from millers at Tk 36 a kg and 8 lakh tonnes of paddy at Tk 26 a kg by next month.

‘We shared with the Prime Minister our fear that we may not meet the procurement target and sought her advice on building rice stock through import,’ food secretary Mosammat Nazmanara Khanum told New Age.

The food ministry move came after it announced that it was considering slashing the import duty on rice if the procurement did not pick up soon.

Agricultural economists have long blamed the cumbersome procurement process behind farmers’ reluctance in selling paddy to the government.

Agricultural economist Jahangir Alam demanded an explanation from the government as to why it failed to procure rice from handpicked rice millers.

‘The government should have moved to procure through open tendering rather than opting for import,’ said Jahangir.

Bangladesh produced 3.80 crore tonnes of rice, far above its demand for around 3 crore tonnes, he said.

‘There is no justification to import when there is a surplus production,’ Jahangir said.

He said that the government was planning to spend money on rice import when the country’s farmers were in need of cash more than ever before because of the coronavirus crisis and the devastating floods in the north.

The worsening floods in the northern districts are making it difficult for farmers to preserve rice at home as deluge overtook vast areas.

Economist Md Asaduzzaman said that by repeatedly talking about import the government was frightening the farmers to give away rice at a cheaper rate.

‘It gives farmers the message that time is running out for them to sell rice,’ said Asaduzzaman.

He said that the rice millers would take advantage of the situation, convincing farmers of selling rice at cheaper prices to secure their profit margin.

Rice growers hardly get return on their investment because of their complete dependence on middlemen to sell their crop.

But agricultural economists have always advised the government against buying rice from the millers to avoid many middlemen pocketing benefits that should go to farmers.

They warned that a continued fall in income might discourage farmers from growing the Aman paddy next season.

Asad said that the food ministry should not be in a hurry to import rice because there was enough rice in Bangladesh.

‘It may not be in the government’s hand but it is in the country. The government should find a way of buying the rice,’ he said. 

The government had a stock of 12.04 lakh tonnes of food grains until July 12.

The food secretary said that the stock should be around 20 lakh tonnes to keep the market stable.

The rice millers have been demanding an increase in the rice price by Tk 4 per kg.

https://www.newagebd.net/article/111443/move-to-import-rice-following-poor-boro-procurement

 

U.S. Rice is Food for Progress in West Africa

 

   

By Jesica Kincaid

 

WASHINGTON, DC -- This week, the U.S. Department of Agriculture (USDA) made the first of two large purchases of rice for an upcoming USDA Food for Progress project in West Africa.  The sale of just over 25,000 MT of milled rice marked a major step forward in a project that has been in the works for several months.  The total amount earmarked for this project is 63,000 MT, with the remainder expected to be purchased near the end of 2020.

According to the USDA, Food for Progress has two principal objectives: to improve agricultural productivity and to expand trade of agricultural products.  Past Food for Progress projects have trained farmers in animal and plant health, improved farming methods, developed road and utility systems, established producer cooperatives, provided microcredit, and developed agricultural value chains.  This particular project involves the monetization of rice to benefit the cashew industry in several nations of the Economic Community of West African States (ECOWAS).
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"This is a classic win-win situation that is the underpinning of the Food for Progress program," said USA Rice President and CEO Betsy Ward.  "The U.S. rice industry makes a large sale, the people of West Africa receive life-saving, nutritious food, and a new industry in the country is supported, helping everyone in the long run.  We're proud to be a part of something like this."

Dawson Williams, commodity program specialist in the USDA International Food Assistance Division, has been managing the project since its inception.  Of this week's purchase, Williams explained: "We are grateful that USDA's Kansas City Commodity Office was able to purchase the long grain rice to complete this first tranche of a two-part monetization sale.  Cultivating New Frontiers in Agriculture's (CNFA) work in West Africa will help improve the nursery, crop management, marketing, and input systems for the cashew industry in five ECOWAS member countries."

"This is one of, if not the largest, food aid projects utilizing U.S. rice," said Ward.  "Following this week's sale, food aid purchases across USDA and USAID programs thus far in FY2020 have surpassed the total for all of FY2019.  With two months and multiple tenders to go, FY2020 looks to be a banner year for both fortified and regular milled rice in international food assistance programs."

 

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 Is Thai Food Healthy?

·         Nutrition

·         Benefits

·         Downsides

·         Healthy dishes

·         Dishes to limit

·         Bottom line

Thai food is commonly enjoyed in the United States, but you may wonder whether this cuisine is healthy.

The traditional diet of Thailand features colorful vegetables, seafood, and meats that are served with rice or noodles and seasoned with herbs and spices like turmeric, galangal, Thai basil, and lemongrass.

Food served at Western Thai restaurants shares many aspects of authentic Thai cuisine, although it has some notable differences. Thai menus in America may have larger portions, more fried foods, and recipes that are higher in salt and sugar.

This article reviews the possible benefits and downsides of common ingredients and dishes served at Western Thai restaurants.

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Nutrition of common Thai ingredients

Thai food is known for its emphasis on herbs and spices, many of which have been studied for their benefits.

Other common ingredients in Thai dishes, such as tofu, seafood, and bean sprouts, also boast impressive nutritional profiles.

Here are some of the most widely used Thai ingredients and information about their nutrition and possible health benefits.

  • Galangal (Thai ginger). Similar in appearance and flavor to ginger and turmeric roots, galangal is often used in sauces, curry pastes, and dishes like tom yum soup. Test-tube studies show that this root contains compounds that may kill cancer cells. Human studies also suggest that galangal may help fight inflammation and relieve pain. (123).
  • Thai holy basil. This herb tastes like other basil varieties but with a licorice-like undertone. It’s used in curries, fried rice, and stir-fries. Research shows that holy basil oils and extracts may aid stress management, protect against high blood sugar in those with diabetes, and exert other therapeutic effects (456).
  • Turmeric. Turmeric gives curries their color and may provide health benefits related to its main active compound curcumin. Specifically, curcumin may have powerful anti-inflammatory effects and enhance brain function and brain cell creation. Other compounds in turmeric show potential to protect against diabetes and heart disease, but more human studies are needed (78).
  • Lemongrass. Lemongrass adds a fresh, citrus flavor to Thai soups and may boost your health at the same time. Rodent studies suggest that lemongrass essential oil may help protect against stomach ulcers and decrease high blood cholesterol levels, a risk factor for heart disease (910).
  • Coconut milk. Coconut milk can be found in Thai curries and soups. While the health effects of coconut are widely debated due to its high level of saturated fat, coconut milk may have benefits. A study in 60 healthy Asian adults found that consuming porridge made with coconut milk 5 days a week over 8 weeks significantly lowered LDL (bad) cholesterol and increased HDL (good) cholesterol, compared to their baseline. Yet, these effects might not apply to Western cultures (11).
  • Bean sprouts. Mung bean sprouts are used in soups, stir-fries, and pad Thais. They’re rich in several vitamins and minerals, providing over 30% of the Daily Value (DV) for vitamin K and 15% of the DV for vitamin C in 1 cup (104 grams). Vitamin K is a vital nutrient for proper blood clotting, while vitamin C is necessary for collagen production, a healthy immune system, and healthy skin (121314).
  • Chili peppers (Thai chilies). Fresh and dried chilies are added to many Thai dishes for heat and flavor. Chili peppers contain a variety of plant compounds that may have health benefits, including capsaicin, which gives them their spice, as well as the pigment capsanthin, which is responsible for the color of red peppers. Some studies suggest that consuming spicy foods with capsaicin promotes fat-burning and decreases appetite, but research is mixed (151617).
  • Papaya. Green papaya salad is a popular Thai dish. Papaya is rich in antioxidants, such as lycopene, that can fight reactive cell-damaging molecules called free radicals. Lycopene may exert anticancer effects and protect skin from aging and damage (181920).
  • Tofu. Tofu, which often appears in pad Thai and other dishes, contains compounds called isoflavones, which act similarly to the hormone estrogen in the body. Isoflavones may improve blood sugar control and reduce the risk of diabetes. A large study in over 40,000 Chinese adults found that eating unsweetened soy foods at least once a month over 5 years was associated with a decrease in type 2 diabetes risk (2122).
  • Seafood. Many Thai dishes feature shrimp, prawns, white fish, and other shellfish. Seafood is an excellent source of lean protein and provides vitamins, minerals, and healthy omega-3 fats. Research has linked regular consumption of seafood to a lower risk of heart disease and type 2 diabetes (23).

SUMMARY

Thai food is made with regional herbs and spices that may provide health benefits, such as lemongrass, Thai basil, and turmeric. Other healthy ingredients, including seafood, tofu, and chilies, are also common.

Other benefits of Thai food

Several of the most common Thai ingredients are nutritious on their own, but there are other healthy aspects of Thai food in general.

For one, Thai meals often feature a good balance of macronutrients — protein, fats, and carbs.

Curries, stir-fries, and soups are made with a variety of vegetables, include a protein source like tofu, lean meat, or seafood, and contain coconut milk, peanut sauces, or other fat.

The most commonly used veggies in Thai meals are non-starchy, such as peppers, tomato, cabbage, broccoli, carrots, and onions. These veggies are loaded with fiber, vitamins, minerals, and a variety of compounds that contribute to good digestion and overall health (24).

Eating meals that largely comprise non-starchy veggies and also contain protein and fat can help you maintain stable blood sugar levels throughout the day. This, in turn, leads to sustained energy and may aid weight loss (2526).

SUMMARY

Thai meals often contain a healthy balance of proteins, fats, and carbs. They also tend to feature a variety of non-starchy vegetables that provide fiber, vitamins, and minerals.

Possible downsides of Thai food

While several Thai dishes include a good balance of nutrients and health-promoting ingredients, there are some downsides to Thai cuisine.

Fried rice and pad Thais are often made with larger proportions of white rice and rice noodles, compared with other ingredients.

Eating too many refined carbs, such as white rice and noodles, has been linked to weight gain and a higher risk of type 2 diabetes and other diseases (27).

Furthermore, many Western Thai restaurants offer deep-fried foods, such as cream cheese wontons, egg rolls, and fried pumpkin, that aren’t necessarily based on traditional Thai foods.

Several studies have linked the consumption of fried foods to an increased risk of heart disease, high blood pressure, and certain cancers (2829).

Fried foods also tend to be high in sodium, a nutrient that when consumed in excess may contribute to high blood pressure and damage blood vessels in the heart and kidneys. Depending on their ingredients, Thai curries and soups can also be loaded with salt (30).

Finally, some Thai foods contain added sugar, especially desserts and Thai iced tea made with sweetened condensed milk and black tea. Eating too much added sugar may lead to weight gain, cavities, and other adverse health effects (31).

Keep in mind that less healthy Thai dishes are mostly those that have been Westernized. Traditional Thai cuisine is quite healthy and largely based on vegetables, lean proteins, and fresh herbs and spices.

SUMMARY

Certain Thai dishes are high in refined carbs and may contain deep-fried foods, added sugar, or high amounts of salt.

Healthy Thai dishes

Healthy Thai meals are veggie-centric, low in calories, and made with lean proteins and Thai herbs and spices. Here are some nutritious options.

  • Spring rolls: fresh veggies wrapped in rice paper
  • Papaya salad: shredded papaya mixed with chilies, green beans, peanuts, and a fish sauce dressing
  • Tom yum soup (hot and sour soup): shrimp, broth, lemongrass, galangal, chilies, and other ingredients
  • Chicken larb: stir-fried ground chicken, vegetables, herbs, and spices
  • Steamed fish and veggies: often made with white fish steamed with aromatic spices
  • Beef and broccoli: lean beef, broccoli, and several veggies
  • Red, green, or massaman curry: a mix of curry paste, veggies, coconut milk, herbs, and spices
  • Pad Thai: rice noodles, veggies, peanut sauce, bean sprouts, and a choice of lean protein

Many Thai dishes are served with rice. Fried rice and pad Thai, in particular, often contain large amounts of refined carbs from white rice or noodles.

To boost the nutrition of these dishes, opt for brown rice, which has more fiber and nutrients than white rice, if it’s an option. What’s more, you can mix in extra veggies to increase the volume and split the dish into multiple portions.

It’s also important to watch your portions of curries, soups, and sauces that may be high in sodium and calories. Ask for heavy sauces or dressings on the side so that you can decide how much you use.

SUMMARY

Healthy Thai dishes are loaded with veggies and other plant foods, seasoned with herbs and spices, and served with seafood, tofu, and other lean proteins.

Thai dishes to limit

The following Thai dishes are less healthy and should be limited to occasional consumption. These include fried foods and meals that are high in sugar and sodium.

  • egg rolls
  • cream cheese wontons
  • fried pumpkin
  • fried tofu
  • chicken wings
  • Thai iced tea

SUMMARY

Thai menus also include some less healthy options, like fried appetizers and drinks made with added sugars.

The bottom line

Overall, traditional Thai cuisine is made with healthful ingredients that may provide a variety of benefits.

Thai cuisine is known for incorporating regional herbs and spices, fresh vegetables, and lean proteins that add both flavor and nutrition to meals. However, some Westernized Thai dishes are deep fried, served in large portions, or contain excessive amounts of added sugar and salt.

To choose a healthy Thai meal, opt for a dish that’s loaded with plant foods, contains a protein source, and features a variety of herbs and spices.

Last medically reviewed on July 17, 2020

Description: https://i0.wp.com/post.healthline.com/wp-content/uploads/2019/02/elizabeth-streit-formatted-new-2-1.png?w=105&h=105

Written by Lizzie Streit, MS, RDN, LD on July 17, 2020 — Medically reviewed by Natalie Olsen, R.D., L.D., ACSM EP-C

Medically reviewed by Natalie Butler, RD, LD

Which countries boast the healthiest kitchens, and what should you order when you visit them?


https://www.healthline.com/nutrition/is-thai-food-healthy

PSA: Caramel Chocolate Chunk Rice Krispies Treats Exist

Trick your friends into thinking you can bake!

By Tim Nelson 

July 16, 2020

@JUNKFOODINTHETRUNK3

Is it just me, or has everyone spent the majority of 2020 brushing up on their baking skills? I’m just kidding. It’s not just me. If you haven’t invested any time and energy into baking yourself, you’re either sick or envious of all the Instagram content and definitely starved for some sweet treats yourself.

If you aren’t above deceiving your social media followers, then maybe acquiring the new Caramel Chocolatey Chunk Rice Krispies Treats and passing them off as your own handiwork is your ticket to instant culinary clout.

Format-wise, these are the same classic Krispies Treats you’ve known and loved for years, but with a new gooey caramel twist. That sweet taste is embedded throughout the layers of perfectly puffed rice for a divine twist on that marshmallow taste, while the melty, gooey chunks of chocolate that add an extra element of deliciousness that completes the package.

Thanks to @JunkFoodintheTrunk3, we now know that these Kellogg’s treats exist. Are they new? Possibly. Does it matter? Not unless you have a weird sense of taste that’s affected by the release date of various prepackaged baked goods.

From the look of it, you’ll find these in boes of 16 individually-wrapped bars. That means you’ll have to unwrap each of them and neatly arrange them in a baking tray if you really want to pass these things off as your own. Still, I’d say eating a delicious snack while trolling your friends with no mess in the kitchen to clean up registers as a decent way to pass the time at this point.

 

https://www.myrecipes.com/news/caramel-chocolate-chunk-rice-krispies-treats

 

Rice price guarantees unchanged

Thai rice export prices at 4-month low amid sluggish world demand

PUBLISHED : 17 JUL 2020 AT 18:53

WRITER: CHATRUDEE THEPARAT AND REUTERSDescription: A farmer works in a rice field in Lat Lum Kaeo district of Pathum Thani. (Photo by Pattarapong Chatpattarasill)A farmer works in a rice field in Lat Lum Kaeo district of Pathum Thani. (Photo by Pattarapong Chatpattarasill)

Guaranteed rice prices for the 2020-21 crop year will be unchanged from those of the previous season, the National Rice Policy Committee decided on Friday.

The guarantee programme, to run from Sept 1 to May 31, is expected to cost 85 billion baht, deputy government spokesperson Rachada Dhanadirek said after a meeting of the committee chaired by Prime Minister Prayut Chan-o-cha.

She said 23.5 billion baht would be set aside to cover price guarantees, 56 billion to support management and quality development costs for farmers, and 5.72 billion to subsidise interest rates on loans extended to stabilise domestic rice prices.

If 30.3 billion baht in loans to be extended by the state-owned Bank for the Agriculture and Agricultural Cooperative (BAAC) are included, the scheme will total 115 billion baht, she said.

The programme covers five main types of rice: white rice paddy with 15% moisture, hom mali rice paddy, fragrant Pathum Thani rice paddy with 15% moisture, glutinous rice paddy with 15% moisture, and provincial fragrant rice paddy.

·         Panel okays price guarantee for rice

·         Rice price scheme renewed

·         Rice price guarantee

The rguarantee programme offers compensation to farmers if market prices fall below the benchmark. They will be offered 10,000 baht per tonne for white rice paddy with 15% moisture, limited to 30 tonnes per family or 40 rai.

The guaranteed prices are set at 15,000 baht a tonne for Thai hom mali rice paddy, limited to 14 tonnes per family or 40 rai; 11,000 baht per tonne of fragrant Pathum Thani rice paddy with 15% moisture for a limit of 25 tonnes per family or 40 rai; 12,000 baht a tonne for glutinous rice paddy with 15% moisture, with a limit of 16 tonnes or 40 rai; and 14,000 baht a tonne for provincial fragrant rice paddy, with a limit of 16 tonnes per family or 40 rai.

Ms Rachada said the Commerce Ministry is expected to propose the scheme for cabinet approval soon.

Thailand, once the world’s largest rice exporter by a wide margin, is now ranked third with 3.15 million tonnes shipped between Jan 1 and July 8. That trails India (4.65 million tonnes) and Vietnam (4.17 million).

Pakistan and the US were the fourth and fifth largest exporters with 2.07 million and 1.61 million tonnes respectively for the same period.

Charoen Laothammatas, president of the Thai Rice Exporters Association, said earlier this week that rice export prospects looked murky in the second half amid sluggish global demand caused by the coronavirus crisis.

The association has set a full-year rice export target of 7.5 million tonnes but is scheduled to adjust the target on July 22.

Thailand in 2019 exported 7.58 million tonnes of rice, down 32% from the year before, with a value of 131 billion baht, down 25%.

Thai rice export prices dipped to a four-month low this week due to lack of buyers and weakening of the baht, while strong demand from Cuba and Malaysia pushed Vietnamese rates to a near one-month high.

Benchmark Thai 5% broken rice was quoted at $440 to $455 a tonne on Thursday, the lowest since late February, and down from from $455 to $485 quoted last week, Reuters reported.

Thai rates were also weighed down by expectations of a fresh supply of rice early next month.

“With no buyers now, the injection of new supply could push down the price further,” one trader said.

In Vietnam, rates for 5% broken rice rose to $435 to $457, the highest since June 18, from $425 to $457 a week earlier.

“Strong demand from Cuba and Malaysia have pushed prices up a bit,” a trader in Ho Chi Minh City said.

“However, trading activity has slowed down this week as some buyers are waiting for prices to go down in anticipation of increased supplies from the ongoing harvest that will end early next month.”

Traders expect an increase in rice shipments to Europe after a free trade agreement between Vietnam and the European Union takes effect from Aug 1, while the EU’s imposition of an annual quota will prevent a sharp rise in exports.

https://www.bangkokpost.com/business/1953240/rice-price-guarantees-unchanged

 

 

Friday Fakeaway: Sweet and sticky Chinese pork with rice

Description: https://secure.gravatar.com/avatar/f62e5cb170b844ce0ab9daa145b27f72?s=64&d=mm&r=g by 

 

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