Food intolerances and sprouted brown rice

Food intolerances, or the inability to metabolise certain substances present in food, are part of the large group of disorders called “adverse food reactions”. Unlike allergies, they are not triggered by the immune system and are definitely more widespread. They usually occur through dermatitis (atopic), asthma and difficulty breathing, vomiting, diarrhoea or abdominal cramps.

In the UK, some of the most common food intolerances include lactose and gluten. In the US however, there is a particular intolerance for peanuts, and Scandinavian countries have a particularly common one for fish. The intolerances are divided into several subgroups: for example, there are enzymes caused by the inability to metabolise certain substances present in the body, or pharmacological intolerances that occur in people who have a particular reactivity to certain molecules present in some foods.

Lactose, a type of sugar mainly found in milk and dairy products, is a common cause of enzymatic intolerance. It is estimated that more than half of the world’s population is lactose intolerant or has a predisposition to it. To be digested, lactose must be broken down into two parts that compose it – glucose and galactose. If the body fails to produce enough of the enzyme lactase, the lactose cannot be metabolised and absorbed. The main symptoms are abdominal pain, bloating or diarrhoea. Those suffering from lactose intolerance do not always have to completely eliminate all foods that contain lactose – they can find a tolerable quantity and try not to exceed it.

Overcoming food intolerances with the right food

Brown rice products offer a new alternative, as they can be consumed by those with food intolerances. They are allergen free and laboratory tests confirm the presence of precious and balanced nutrients, similar to the nutritional table of human breast milk, due to its complete amino acid and nutritional profile. In addition, brown rice helps regulate blood sugar levels, strengthens the immune system, reduces blood pressure, reduces anxiety and stress and prevents some cancerous diseases.

The germination of brown rice activates numerous biochemical reactions which in turn bring the nutrients to a state of better digestibility.

The germination activates numerous biochemical reactions which in turn bring the nutrients to a state of better digestibility. As a result, complex carbohydrates are transformed into simple sugars and the enzymatic elements activate, while any anti-nutritional substances that might be present significantly reduce and vitamins multiply. It can be said that germinated products are pre-digested, because some dynamics typical of the process occur prior to food consumption.

It is precisely during the transformation of the reserve substances present in each seed that the numerous and complex biochemical transformations occur, and it becomes a true concentrate of nutrients that are easier to digest and assimilate by the body. This is why germinated cereals and legumes are more digestible than the seeds of origin and make the products particularly suitable for those with food intolerances, children and elderly.

Brown rice is included as a main and fundamental food in macrobiotic diets and main detoxifying diets. It helps to counter heart diseases, gastrointestinal diseases and high cholesterol levels thanks to the presence of niacin (B-group vitamin). Even in amino acids, vitamins and minerals, whole rice is richer than white rice and offers high amounts of magnesium, phosphorus, potassium, selenium, copper, zinc and vitamins (E,K and group B). It helps to synthesise body fats and improves the nervous and reproductive systems, as well as helps to prevent type 2 diabetes.

The all-natural ingredients

Brown rice obtained from the sprouting process is the main ingredient of all MozzaRisella products. Detailed laboratory analysis confirms the presence of vital and balanced nutrients that are not dispersed during the processing, but rather fully present in the final product. During the refining process, grains are deprived of the precious soluble and insoluble fibre and their germ, which is the most vital part. The grain of brown rice is instead a seed that still contains the full potential of nutritional value – if it is immersed in water it can sprout and recreate other plants and millions of seeds.

The base of the products, Bio SuRice, contains all the nutritional and health properties of the cereal and it is suitable not only for consumers with food intolerances, but also for also for all those who chose a healthy and balanced plant-based diet. Bio SuRice is obtained through a careful processing of whole grains, therefore live and ready to germinate. We only use brown rice from Italian organic cultivations, and thanks to the use of pure spring water at controlled temperature, we activate the sprouting from which we obtain the sprouts at the maximum of their vitality. That is how, from the sprouting of brown rice, the basic preparations for all our products are obtained.

The production process is all natural and the flavour is only balanced with apple vinegar and a pinch of salt. 80 percent of the vegan cheese alternative is made from compound and water with a few natural ingredients. We took a year for each product to test the flavouring, as we do not use any ready-made flavours. To make the products taste similar to conventional cheese, and to offer different flavours, we use natural spices and herbs, like oregano, turmeric, lemon peels, lemon juice, tomato skin or seaweed. The smoked product range is produced without any smoked flavours, and instead we use the right balance of turmeric which gives it a light smoked flavour and adds an antioxidant benefit.

The products are not only free from lactose, gluten and soya, but also benefit from the health advantages of using purely sprouted brown rice to maximise nutrition. MozzaRisella is committed to only ever use 100 percent brown spouted rise in their products due to the significant health benefits.