Korean Job Discussion Forums

[eIn07912]

the 7 foods that work (and by work i mean allow u to Build Mass and Cut Fat)

carbs - brown rice, sweet potato, banana, whole grain oats.

proteins - tuna, chicken breast, egg whites

supplement these with all the fruit and veg u want. cardio six days a week and lift 3-4 days a week and in 6 months, u'll be a completely different person. (of course its also in how u prepare the food, if u fry the chicken, make omlets with the eggs, or add honey or sugar to ur rice and sweet potato, ur just destroying the nutritional value)

..i tried to have that "white rice is horrible" conversation with some korea co-teachers. by their reaction, u would have thought i told them korea was part of japan. by the end of the conversation i just told them "ok, look at ur body, now look at my body... im lean with good solid muscle, and ur thin with a little bit of a belly. no muscle tone whatsoever" "more thin is healthy. muscle is not good" is what i got back

but this reaction also came from the same teachers that said that when foreigners come to korea, they should only eat korean food. but when koreans travel, they should only eat korean food. *slaps palm against head*

[AgDragon01]

Just to add a lot of bodybuilders on a cutting plan would disagree with the "suppliment with all the fruits....you want"

The whole purpose of eating those specific carbs (oats, sweet potatoes, yams) is because they are low glycemic complex carbs. Generally speaking, you want these carbs because it prevents sugar spikes - sugar spikes mean you have an excess amount of sugar that will be stored as fat if you cannot burn through them. These carbs are known for regulating your blood sugar throughout the day. The only time you want to spike your sugar levels is after a workout to kickstart the muscle rebuilding process, which is why a lot of bodybuilders supplement their post workout shake with dextrose. Supplementing with lots of fruit is thought to cause spikes in blood sugar, which is countering the idea of regulating it throughout most of the day. That's not a dig on you, eIn07912 - just an addition for the OP to think about. Fruits are definitely good for you, the question is whether or not you want to include a lot of them in cutting.

As for the OP's comment of how to incorporate brown rice in your diet, I usually make a weird chicken breast roll -- I start by pounding a chicken breast flat, season with olive oil and spices, put some cooked brown rice and leafy green veggies, and roll it up, using toothpicks to hold it together. Stick it in the oven on high until it's cooked, take it out, and cut it into pieces like a sushi roll. I get a sushi container that I've seen everywhere where they sell kitchen accessories, and stick my pieces in there so it's readily available as a snack at work.

[eIn07912]

[billybrobby]

[coralreefer_1]

I was interested in this myself as I am also trying to cut a little fat while bulking up a small bit.

However, after a quick search (again, not in-depth research) it appears that brown and white rice are near equal amount of carbs, calories and protein, with brown rice actually having more FAT.

Of course, not all fats are bad for the body. While brown rice contains a slightly higher fiber content, and more magnesium, the benefits of eating brown over white do not seem to be large enough to go out of your way to buy it if it is not readily available in your usual shopping area.

However I am quite interested in trying it out. I don't recall even eating brown rice, but I do love the 현미우유!

[hugekebab]

I think the warning against brown rice may be from the fact that if they've been sprayed, then normally the outer husk would be removed, thus removing most of the pesticide. Brown rice would tend to have more pesticide because of this.

Best to just buy the organic stuff; just go to emart, they have a good organic section.

[Ultimo Hombre]

[Boodleheimer]

[puff]

According to their nutritional data, brown rice contains a bit more vitamin B.
http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5710/2
http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5817/2

The funny thing is, if you get enough VB, carb metabolism will be diverted to lean route.
With the same amount of carb and less VB, you tend to get fat butt and thigh.

US polished rice are enriched with VB as they were regulated by FDA. I do not know the situation of korean polished rice but they seems to be packed straight from the polisher. If this is true, then VB from other sources or pilled supplements will be required.

Brown rice is well known of its cooking dificulty. They remain hard and grainy even after being cooked. To overcome the problem, a long soak will be required to soften the rice.

At least 2 hours soak will be required for just OK steamed rice.
A soak of 4-6 hours will yield a good result with aromatic soft texture plus some sweatness as germination process was triggered.
An extra long soak of 20 hours or longer will yield germinated rice where considerable amount of GABA could be found. There undergoing researches in this area about its beneficit.

Do not try soaking your white rice for their germination tissues were removed.

[IAMAROBOT]

Does brown rice even germinate? I was under the impression that rice needs the husk to germinate and not just the bran...

[nicam]

If you want low glycemic carbs try barley and buckwheat noodles.

Barley is like 25 on the glycemic index, and you can substitute it for rice in any recipe, or make it like oatmeal. It's also much cheaper than rice. They sell the cut that looks like oats and the one that looks more like rice. Also, of everything I eat it keeps me the fullest longest.

Buckwheat noodles can take the place of pasta in any recipe. The key is to only cook them for 3-4 minutes and reserve some of the salted cooking liquid to add back to them in order to prevent stickiness.

Brown rice, whole wheat pasta and bread are much better for you than their white counterparts but are just as high on the glycemic index.

[puff]

[Scamps]

The Koreans I've spoken to say that brown rice simply doesn't taste good so sometimes they will mix it in with white rice for better nutrition.
But some Koreans think that this whole brown rice is better for you in a flat out fat lie. Like look at us, we've been eating white rice since the beginning of time and we're in great shape!

[PeteJB]

What is the best cooking time for brown rice in the pot? I always undercook it, to be honest. Don't quite make it to 'al dente'...

[4 months left]

What about the "Shany Natural Grain Bread" that's sold in supermarkets, is it just white bread with some brown coloring?