John Myers
Rice protein is purely vegetable protein from the whole grain of rice. When you think of rice, you might think of carbohydrates, but it also contains a protein and a particularly high-quality protein at that. Natural germination and fermentation processes increase the protein content in the rice grain and in this way create a highly concentrated protein: the rice protein. Rice protein powder is ideal for building muscle, tastes good, and also provides a wealth of vital substances.
Rice protein, the valuable and at the same time delicious protein powder
Among all the superfoods* available today, some are now very well known, such as the microalgae spirulina, the AFA algae, lupine, wheatgrass, ginseng, or the South American power tuber maca.
Others, on the other hand, are less common, even if they are remarkably nutrient-dense. One of these little-known superfoods is rice protein. Coming in the form of a fine rice protein powder, it is not only extremely nutritious but also very tasty.
Rice protein has an almost perfect amino acid profile. The values of the three branched-chain amino acids (BCAA), which are so important for muscle building, are extraordinarily high. In the case of isoleucine and valine, they are even higher in rice protein than in conventional 100% whey proteins, while the leucine content of rice protein is only slightly lower. But precisely this amino acid profile, which is unique to rice protein, is much more in line with human needs.
But where on earth is the rice protein in the rice grain? Rice is known to consist of approximately 80 percent carbohydrates and just under 7 percent protein. So how do you get a high-dose rice protein with a 50 or even 80 percent protein content?
Superfoods: Foods that are particularly rich in nutrients and vital substances
The origin of rice protein
The grain of rice consists of three parts. The largest part is the so-called nutrient tissue. It consists mainly of carbohydrates. This tissue gives the rice its calories and the seedling the strength to germinate.
The rice germ or embryo is the second part of the rice grain. From this, the small plant develops when the seed germinates. The third part consists of the outer layers of the grain and is the really interesting part for us: the rice bran with its rice protein.
The important nutrients of the rice grain are found in the rice bran and the germ: Here we find countless minerals, vitamins, healthy vegetable fats, and proteins. The bran is therefore the “nutrient store” of the rice grain.
This is where the most important nutrients and micronutrients are provided, which the future rice plant needs to maintain its immune system, to be able to supply its root and circulatory system, and to enable other important metabolic functions of the plant.
White rice lacks its natural nutrients and vital substances
Ordinary white rice is husked. He lacks bran and germ. It consists almost entirely of carbohydrates. Everything else – all the valuable proteins and vital substances – was taken away with the bran and the germ. Both are withdrawn from conventional white rice because the germ and bran do not keep for long.
The high-quality oils, especially in the bran, tend to go rancid quickly, which is only natural. Real food is not preserved and therefore has a limited lifetime (shelf life). However, the modern food industry needs foodstuffs that can be stored for as many years as possible without spoiling.
Rice protein from whole-grain rice
White rice is one such food. It fills you up but doesn’t provide you with nearly all the necessary nutrients and vital substances. Whole-grain rice is completely different. If you let it germinate and then ferment it using a special method, the protein content of the rice increases enormously.
The rice protein can now be obtained from this naturally refined rice. In contrast to conventional protein preparations, natural rice protein is not an isolated protein, but a real superfood, as it also provides vital substances, minerals, and trace elements in remarkable quantities in addition to the highest quality protein.
Rice protein is full of vital substances, minerals, and trace elements
Rice protein contains natural beta-carotene, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin C (ascorbic acid), vitamin D, vitamin E, folic acid, biotin, choline, and inositol. The latter two protect, among other things, the liver and are involved in the regulation of cholesterol levels.
In addition, the rice protein contains natural calcium, potassium, magnesium, phosphorus, iron, zinc, manganese, copper, iodine, and other trace elements of bioavailable quality. All of these micronutrients are of course naturally present in rice protein, so they have not been added to it afterward.
The vital substances and minerals of the rice protein mentioned are in a natural form and also in a natural compound, i.e. they are of high biological value and are in the ideal ratio to one another so that they can be optimally absorbed and utilized by the body – which is the case with synthetic forms or isolated vital substances may be doubted.
Rice protein is rich in vitamin E
Rice protein can rightly be described as an overflowing source of vitamin E. Many superfoods are rich in vitamin C or iron or chlorophyll, but very few – like rice protein – contain large amounts of vitamin E. All natural forms of vitamin E are also found in rice protein.
Synthetic vitamin E consists of only one form. It lacks the fascinating diversity and vitality of natural vitamin E. Vitamin E is the body’s protective police force. It works as a highly effective antioxidant, scavenging all the thousands of free radical attacks before they can damage our cells. Age spots, sallow skin, and poor concentration, for example, can indicate a vitamin E deficiency.
Rice protein is low in carbohydrates
While the grain of rice, as mentioned above, has a high carbohydrate content, the rice protein – depending on the protein content – only contains between 15 and 30 percent carbohydrates. Rice proteins that are particularly low in carbohydrates contain up to 80 percent proteins and a wealth of nutrients and micronutrients.
Rice protein is therefore particularly suitable for a healthy diet, which should naturally be low in concentrated carbohydrates and at the same time rich in high-quality vegetable proteins.
Rice protein – The protein powder for athletes, allergy sufferers, and vegans
Most protein powders popular with athletes are made from whey protein, wheat protein, or soy protein. All of these proteins have an extraordinarily high allergy potential and it is not uncommon for some athletes to no longer know which protein they can take without risk of allergy.
Rice protein is the solution as a protein powder and can also be easily tolerated by allergy sufferers. Of course, rice protein is purely plant-based and is therefore also an alternative to questionable soy protein for vegans. However, when buying rice protein, it is important to pay attention to the quality and the desired protein content.
Some products declared as rice protein contain only 15 percent protein, but all the more of the most unwanted carbohydrates. Ask for rice protein with a 65 or 80 percent protein content and an amino acid balance that is perfectly balanced for humans. The amino acid composition of optimal rice proteins is more than 98 percent similar to that of human breast milk.
Rice protein is not just rice protein
There are various rice protein products on the market. Also, don’t confuse rice bran with rice protein. Rice bran is the by-product of the production of polished rice, namely just the husk and outer layers of the ungrouted and unfermented rice grain. This rice bran is often fed to horses and is therefore often available in 20-kilo sacks at reasonable prices. This rice bran contains little more than 15 percent protein.
In addition to its high protein content, high-quality rice protein is characterized by many other quality features. For example, there are rice proteins that are obtained at temperatures that do not exceed 46 degrees. In this way, ALL vital substances and enzymes are preserved.
Rice protein and its thousands of uses
In addition to the almost unbelievable nutritional value, high-quality rice protein also tastes fantastic. You can literally spoon it right out of the container. Or you can mix the rice protein with a (green) smoothie, in shakes, in juices, in nut drinks, or in soups (after cooking).
You can refine a yogurt or even ice cream with it. Add a scoop to your breakfast cereal, alkaline muesli, or any dessert. You can even use the rice protein as a spread. So there are endless ways to enjoy rice protein to reap its wonderful benefits in a simple and tasty way.
Rice protein better not boil
While you could cook or bake the rice protein with it if you wanted to, you would understandably lose some of the micronutrients by doing so, so the preferred way of using the rice protein should be when it is unheated.
Combine rice protein with other superfoods
In fact, rice protein is one of the most impressive natural food sources with a very high nutrient density. Rice protein is a real “nutrient powerhouse” that grew in nature and is therefore derived from “real” FOOD.
If the superfood rice protein is now combined with other superfoods such as spirulina, AFA algae, maca, barley or wheat grass, etc., you get an incredible mixture of nutrients and micronutrients, all of which work together for your health.
