4th november,2014 daily global rice e newsletter by riceplus magazine

Daily Global Rice E-Newsletter by Riceplus Magazine

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Todays News Headlines

From Rice Beer to East Pakistan

China's Existential Question: Is Rice Unhealthy?

Golden Rice faces ideological and technical hurdles

Gambia: President Leads First Harvest On V-2016

Rice Fields in CRR

BoI backs backward integration efforts of rice

millers

Thailand considers bond issues to help finance rice

debt

Move to seize assets of 15 Nalanda rice mill owners

USA Rice Filing Highlights Trade Barriers

Lower rice output seen this year and next: BPS

Rice diseases threatens Ayeyarwady Region

Thailand considers bond issues to help finance rice

debt debt

Air glare on wheat, rice

Rice imports last year above local demands

USA Rice Filing Highlights Trade Barriers

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News Detail.

From Rice Beer to East Pakistan

morungexpress | November 4, 2014

Former Naga Army soldier Khatsmv Zir recollects history

Vibi Yhokha

Kohima | November 4

It was on a sunny afternoon in the fields of Tuophema village, Kohima that

Khatsmv Zir and a friend were planning on drinking their rice beer after

a hard days work when word came that the Naga Army was in dire need of

soldiers. Some villagers from Kohima village had been captured by the

Indian Army in Gariphema which had created further clashes in their area.

A young Khatsmv, who had desperately wanted to join the struggle then,

took the opportunity and voluntarily joined the day itself, a decision he has

never regretted.

Khatsmv was a part of the ten Naga Army groups who were trained in East Pakistan from 1962 to

1968. They travelled from Burma to East Pakistan by boats for around 15 days. Although he cannot

recollect the year he went to East Pakistan, one thing he remembers is that the trip would be the first time

he laid his hands on foreign guns. On their way back to Nagaland, they carried weapons and amenities

provided which weighed more than 30kg. The situation was worse on their return home; he was later

jailed and tortured for one month in Chiechama village. He was soon bailed out with the help of his wife

who had been pleading him to give up the struggle. Yet, he went underground again. After some months

he would soon come over ground for good for the sake of his family.

Hunger, according to Khatsmv, was the hardest part of being in the struggle. He was one among the

Naga armies who starved for days on end. The Indian Army would often capture and destroy villages

which put an end to their ration supply. He also recalls their stays in Burma where they ground dry coffee

beans and drank it since there was no tea.

But one of the most lonesome days was the time when he would see the ripe paddy fields and he would

think of his family and friends; how hed wished he was also working with them in the fields and

harvesting the crops. Soon after coming over ground, he took up his old profession of farming to take care

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of his family. His biggest regret is illiteracy, he says, and more so because he could not write down his

days in the Naga Freedom struggle.

The passion, as he narrates his story, is lucid. Khatsmv does not know how old he is now, nor does he

have any idea which year he joined the movement, but he would always remember that sunny afternoon

in the fields of Tuophema when he and a friend had planned to drink rice beer, and instead joined the

Naga struggle for freedom.

China's Existential Question: Is Rice Unhealthy?

What happens when the rice v. wheat debate arrives in a land that has been eating the white

stuff for 12,000 years.

Xin Li (2014-11-04)

BEIJING A recent article declaring rice "the king of junk food" has set China's Internet boiling over. The article argues

that white rice is nutritionally deficient, containing very little

protein, adipose, vitamins and minerals, and that its starch

content technically qualifies it as junk food.Generally, those

in northern China tend to eat noodles, while southerners

choose rice instead. Still, rice is estimated to be the staple

food of more than half the Chinese population.

"In America, whether rice or wheat is healthier has always

been a controversial subject," says Zhang Chao, who studied

and lived in the U.S. for many years.Zhang recalls a lunch he had with

a Thai classmate. When seeing the rice they were eating, one American classmate told them with

disdain, "Why do you Asian guys like this non-nutritious stuff?" Then the American pulled out

some yogurt with oats a "perfect" food from a strictly nutritional point of view, because it's rich in dietary fiber, aids digestion, stimulates gastrointestinal motility, and avoids fat being

stocked in the body.This was a big shock for Zhang, who had been eating rice as a staple food

for over 20 years.

Zhang's American classmate wasn't wrong. The official website of Harvard's School of Public

Health nutrition department has designed a Healthy Eating Pyramid to guide consumers. It

divides daily nutrition sources into four major groups the ones to be eaten the most often (and the greater variety the better), the ones to be eaten more moderately, the ones to eat very

moderately, and the ones to be eaten sparingly.The pyramid recommends avoiding white rice,

bread, pasta, potatoes, red meat, processed meat and butter, refined grains, sugary drinks, sweets

and salt. But 20 years ago, the U.S. Department of Agriculture was putting rice, bread and grains

at the bottom of the pyramid, meaning that they were supposed to be staple foods.

Refined or unrefined?

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In dietetician Liu Na's view, demonizing rice is out of context. "We have to specify one concept

first for example, most of the rice or bread we eat today is refined. Therefore, when talking about nutrition, white rice is often taken as a negative example because this beautiful grain that

has been polished and de-husked provides too many empty calories while containing only 36%

of other nutritional ingredients."

The science of dietetics is relatively new. The brown rice that nutritionists now prefer used to be

a symbol of poverty back when machinery was underdeveloped, meaning that unrefined rice still

contained the cortex, the rice aleurone layer and the germ. It takes much longer to cook and also

tastes rough. But while it may be a little unappetizing to some, brown rice provides dietary fiber

that people often lack, not to mention a considerable amount of vitamins, minerals and

antioxidants.

Mealtime in Shanghai. Photo: OG2T

So why is rice considered inferior to wheat?

As Liu Na points out, most grains are refined. "For instance, the best

part of the flour the wheat bran is almost all gone in white flour. It's true that if the same quantity of refined rice and flour are

compared, the flour has twice as much vitamin B1 and B2 as the rice.

In recent years nutrition experts have come to attach greater importance to B1 and B2 because

problems such as fatigue are related to inadequate intake of these vitamins. The trouble is that

they can't be stored in our bodies, and therefore they need to be consumed frequently.

People eating rice as their staple food are also more susceptible to suffering from Beriberi, a

metabolism-related disease that can lead to total paralysis of the limbs and, eventually, death.

This is probably the strongest criticism of rice. The disease ravaged Japan in the late 19th

century and almost destroyed the entire Japanese Navy.

Knowing that the British Navy had stopped the scourge of scurvy by changing the soldiers' diet,

Japanese medical officers compared the Japanese army diet with that of the British. The most

apparent difference was that the British ate almost no rice, instead consuming other grains such

as barley. When the Japanese army substituted barley for the rice, it solved the problem. So since

the Meiji Restoration, as milling technology advanced, brown rice disappeared from the diets of

urban Japanese and members of the army.

"From a protein point of view, though, rice contains an average of 7.3%, while wheat contains

10.7%," Liu says. "The wheat is poorer in nutrients because of the lack of lysine. Besides, 45%

of Chinese people are intolerant of the protein in flour, which leads to a chronic allergic reaction

and causes them to be overweight, though most people don't know this. In addition