Rice Yogurt- No1 healthy substitute for dairy free diet

Rice Yogurt is fermented Glutinous Rice. It contains a host of living bacteria. It has abundant digestive enzymes and natural sweetness, also has a delicious gentle wine like texture. Angela Zhang has renamed this anciont chinese food –

Natural Living Rice:
Find out more about:  
What is natural living rice?
Nutritional values of natural living rice
Health benefits of natural living rice
Natural Living Rice Recipe
Serving suggestions
Testimonials
History of fermented food
Why do we need food to be fermented?
Fermented food in the future
Nutritional value of rice

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What is natural living rice

Natural living rice is one of the most popular and nutritional Chinese foods. It has another name: Fermented Glutinous Rice. It has a unique and delicious taste which has been enjoyed by Chinese people for thousands of years, and has always have been regarded as a healing food.

Natural living rice as a type of yoghurt made from rice. It is cooked rice that has been fermented but has not yet turned into rice wine.

Nutritional values of natural living rice

In the fermentation process, active yeast and bacteria break down the complex starch in rice, and turn it into natural sugar. It contains a host of living bacteria. It has abundant digestive enzymes and natural sweetness, also has a delicious gentle wine like texture. It is an ideal food for improving blood circulation. It helps digestion and promotes youthful looking skin.
 

Health benefits of natural living rice

Traditionally, Chinese people use natural living rice -Fermented Glutinous Rice, as a nourishing food for people who after surgery, get cold or have poor digestion. Because the natural living rice promotes the growth of friendly intestinal bacteria, it especially can help relieve many intestinal disorders, promote bowel movement, reduce flatulence, and create a healthier digestive system.

In China, natural living rice -Fermented Glutinous Rice, has a reputation for being rich in natural hormones. It is common knowledge that pregnant women and women after childbirth who take natural living rice daily will produce plentiful mother's milk and this helps baby to grow stronger. Also in China many know that if a teenage girl's breasts do not develop fully taking natural living rice daily will aid the passage to becoming a beautiful mature young woman. In addition, when women have menopause problems, natural living rice can promote hormone rebalance.

Serving suggestions
Natural living rice can be substituted for porridge, hot pudding, ice cream and dairy yoghurt. It can be served cold or warm. You can have it for breakfast, dessert, or even a snack. Eat as is or add fruit, and any kind of milk. It can be diluted for a milder taste. Keep refrigerated.

Find out more serving suggestions please read our E-book rice yogurt recipe cost $30
Click here to buy our E-book
 

Testimonials

Before, April 2003	After, August 2003

"I myself have had a wonderful experience with Natural Living Rice since May 1st 2003. I have been taking Natural Living Rice daily. After 3 months I found that some fine lines by my nose and mouth had disappeared and some dark marks on my face had become invisible. My skin tone is now radiant and many of my friends have commented that I look younger."
Angela Ning Zhang, August 2003.

"I started having Natural Living Rice about a month ago and have had a month full of compliments! People I don't know have been telling me how lovely I look and my friends are desperate for what ever is making my skin look so healthy. I've noticed a definite improvement in the condition in my skin and an overall glow since I first tried Natural Living Rice. More importantly I actually feel healthy, have energy, and now I look forward to breakfast. It's so delicious I have some after dinner as a little dessert. I no longer have sugar cravings which can only be a blessing." Rosie 18th August 2003.

"I have been eating Natural Living Rice for 3 months. I have found that over this time I have had an increase in energy and I feel more vibrant. My skin has improved - I now have a healthy glow. My digestive system has also improved by my eating Natural Living Rice. I would recommend the rice as a healthy light refreshing snack to everyone. I add the rce to my soymilk and soy ice cream." Anita Harvey, Takapuna. 8th September, 2003.

"I phoned Angela for my neck/shoulder aches and pains. I have had problems for years and tried all sorts of healing methods. Angela's treatment is very relaxing and the benefits I have noted are; easing of neck and shoulder pains, fewer headaches, and not so frequent nightly toilet visits. Since I have been having the Natural Living Rice I have received comments from work colleagues regarding how healthy and fresh my skin is looking. I feel better all round. Thank you Angela." Yvonne Hamer, North Shore, September 2003.

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Fermented food

History of fermented food

Fermented food is one of the oldest forms of food in the world. The combination of yeasts and bacteria have been used by humans, and applied for their well-being, since ancient times in all the world for the creation of health-promoting fermented drinks and foodstuffs. There is reliable information of fermented drinks being produced over 7000 years ago in Iraq, 5000 years ago in China and Egypt, 4000 years ago in Mexico, and 3500 years ago in Sudan.

Bread, cheese, wine, yoghurt, soy sauce, miso, pickled fruit, and vegetables are all fermented food.
 

Why do we need food to be fermented?

Fermentation can neutralize unhealthy chemicals found in food such as grains, beans, fruits and vegetables. Fermentation is the chemical breaking down of these organic substances and removes anti-nutritional factors to make food safe to eat. Fermentation was traditionally used to preserve raw material, enabling the final food product to have a longer storage life.

To achieve fermentation process, add a host of beneficial microorganisms this makes them easier to digest, increases the healthy flora in our intestinal tracts, and supports the immune function.


Fermentation can enhance the nutritional values of the food and can increase levels of vitamins in food specially vitamin B, which is very important for people in vegetarian diet and also to improve digestibility.


Fermented food in the future
Fermented foods are manufactured and consumed in practically every part of the world, for example, cereals, pulses, root crops, vegetables, fruits, meat and fish can all be preserved by variety of methods of fermentation which are used in many parts of the world.

Scientific research suggests that the Japanese population has less stomach cancer, heart disease and breast cancer because of miso soup in the daily diet.

In Russia, there is a health drink called kvass made from fermented black bread and apples. And an other health drink called kombucha made from fermented black tea or green tea with sugar.

In Korea, they have a favorite dish called kimchi made from fermented cabbage and radish.

In today's health conscious world more people are becoming aware that fermented foods can improve our health. The value of fermented food is being discovered through health education and through travelling to different parts of the world, experiencing different foods. Also, immigrants bring their own food culture and traditional foods to different parts of the world, and fermented foods such as miso, kimchi and kombucha have become widely accepted and recognised by the modern western world. In the future a greater variety of fermented foods will not only be found in health stores but in the supermarkets and local restaurants and so will become part of our daily diet. Natural living rice is a good example- sooner or later western people, moving torwards a broader food culture and experiencing the benefits, will begin to enjoy Natural living rice like the Chinese do. Few New Zealanders were familiar with suchi until Korean and Japanese immigrants introduced it to this country. It's delicious taste and low fat content have made sushi a very popular choice at many restaurant, lunch bars and take-aways.

In the same way Naural living rice will become a substitute for dairy yoghurts and a popular breakfast or dessert choice.

We are now in an exciting dynamic age where in one global village. More and more people are opening themselves to new cultures, new foods to better suit our new healthy life- styles.

If you are interested in preventing disease, boosting your immunity, and increasing your daily energy, then introducing traditionally fermented food in your diet is highly recommended. If you have digestive problems, then adding traditionally fermented food in your diet could be the answer

Nutritional value of rice

History of rice

Rice is probably the world's single most important food stuff. Which are much-revered oriental food and the most important tropical cereal? It is the staple food of about half the human race and is often the main source of calories and the principal food of many millions of people.

Rice from which only husk has been removed, but layers of bran and most of the germ retained, is known as brown rice... Rice from which husk, germ and bran layers have almost completely been removed by power machinery is known as milled rice. Rice milled to a high degree is known as white rice.

Rice has been cultivated in south eastern Asia since ancient times where it is one of the oldest of food crops .One of the earliest mention of rice dates back to 2800 BC when a Chinese emperor established a ceremonial ordinance for the planting of rice that would later be used by the royal physicians for healing purposes.

Health value of rice

Starch constitutes the bulk of the rice grain. The protein content of the rice is lower than that of wheat, but is of superior. Quality and utilized is better by the body than the wheat protein. The ancient and modern oriental healers through traditional medicines have always advocated the use of natural brown rice as a key to youthful heal the building.

Rice has always been considered a magical healer in the East. It was originally believed to have medicinal values that could, restore tranquility and peace to those who where easily upset. It has been mentioned in early oriental writings that natural whole grain brown rice is a perfect heating food. In the ancient literature of Thailand, Burma. Malaya and Indo-China rice is mentioned as a source of health. It was also revered as a food of divine health and used in religious offerings.

Rice is about 98 percent digestible. It is one of the most easily and quickly digested of all foods being fully digested in an hour. Rice starch is different from other grain starches as it contains 100 percent amyl pectin which is most completely and rapidly digested grain starch. This makes rice in ideal health food for those who seek speedy and healthy assimilation..

Rice protein which comprises up to eight percent of the grain has a special benefit as it has eight of the essential amino acids in a delicately balanced proportions. A complete internal rejuvenation takes place when rice protein is metabolized into health building amino acids. These amino acids build resilient muscles which come back to its original form after stretching and bending, healthy skin and hair and clearer eyesight and nourish the heart and lungs, tendons and ligaments, brain, nervous system and glandular network.

The B-complex vitamins, especially thiamin, riboflavin and niacin offered by natural brown rice promote youthful energy and nourishment to skin and blood vessels .An abundance of minerals in natural brown rice help to nourish the hormonal system, heal wounds and regulate blood pressure. Rice also offers iron to enrich the bloodstream and phosphorus and potassium to maintain internal water balance along with other nutrients¡£Rice thus helps restore internal harmony.

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