“I was just reading Vaidya’s latest article on sugar and fat metabolism. He mentioned that for people with blood sugar issues, they could favor barley and wild rice rather than white rice.
I wondered if Vaidya has anything in particular to say about bhutanese red rice? It is a whole grain rice that is highly nutritious and cooks in 20-30mins. I was curious if that is a rice Vaidya feels comfortable recommending or not.
Thanks,
Neeshee”
Vaidya Mishra responds: Yes, it’s true, Bhutanese red rice is high in nutrition and fiber, but you should only consume it if you have high stomach agni with a sharp digestion. Otherwise, chances are you are going to digest it only partially and thus your body will be making ama, toxic left-over. We can make ama from nutritionally rich ingredients. Remember: ama is the seed of all diseases according to Ayurveda. So the lighter the grain you consume, the better you digest it, and the less ama you make. That’s how you should decide whether or not to eat food items. Not based on their nutritional content, but on how well you will be able to digest/metabolise them. What’s the use of having a super nutritional food item if it is going to get stuck in your body, causing inflammatory toxic build-up in your joints, fogging your mind, and slowing down your absorption? it will harm you more than do you good. So eat lighter grains so that you don’t make ama and you digest your meal 100%. This is the “siddhanta.”
