Since I’ve had to make significant dietary changes to accommodate Hashimoto’s appearing in my life, rice has been a sticky subject (pun intended!).

As an Earth constitution, digesting sweet tasting things can be challenging as well.  Because of rice’s intensely tonifying nature, it tends to be a bit heavy for my particular constitution and digestion.

It’s a bit sad really, rice has been a great food-love of mine for as long as I can remember.  I spent many months being grain-free, and my energy suffered for it.  Now that I’ve learned and know more about me, my body, and keto/paleo diets, carb intakes, and so on, I’ve since reintroduced grains in small amounts to my diet.  My energy levels have improved greatly, my Hashi’s hasn’t flared, I’m not puffy all over, and I take great care to monitor where I am at, why I am ready to make the choices I’m going to make, and so on..


Let’s talk about brown rice…

Brown rice contains minerals such as selenium, calcium, manganese, and magnesium, it is high in fiber thanks to the presence of the bran and germ, and has a lower glycemic index than white rice.  However, due to the high fiber content, digestive conditions which are exacerbated by high fiber foods will be, well, exacerbated from eating brown rice – be mindful of this if you have such a condition.

“Consumption of unsprouted grains can lead to poor absorption to nutrients in the grain. The incompletely digested proteins can irritate the intestines, leading to inflammation and allergic reactions. Neutralizing the phytic acid, releasing the proteins, vitamins, and enzymes allow these important nutrients to be absorbed during digestion.” (Source)  By sprouting the brown rice, first through soaking in water for several hours, then following a process of letting the rice germinate (sprout) with a series of rinses and rests, the nutrients become more bio-available, and the phytic acid is neutralized.  This means that the grain’s goodness is more easily digestible.

I also think sprouted rice tastes a lot more interesting than unsprouted rice!

Enjoyment of what I eat is very important to me, as I’m sure it is for you too.  If you can make an otherwise “restrictive diet” (that is physiologically and medically necessitated) taste it’s best, you’ll be less apt to miss the things that made you sick to begin with.