Amanda says that this whole-grain rice tastes great, looks awesome, and cooks in only twenty minutes. Himalayan red rice is an ancient short-grain rice grown 8,000 feet up in the Himalayan Kingdom of Bhutan. Irrigated with 1,000-year old glacier water rich in trace minerals, this exotic rice has a nutty flavor, soft texture and beautiful red russet color. So sayeth websites that rave about the rice. And, yes, we stock it in our bulk bins. A hand-crafted, heirloom rice, grown without pesticides and herbicides. You’ll like it!
By Adam Stark
A few months ago, I came across a news item claiming that the newest food trend in Japan is black food: black sesame seeds, black rice, black vinegar, black soybeans, etc.
Well, that piqued my interest. I mean, don’t get me wrong: I hear about a different food trend every week, and I tend to ignore most of them (Microgreens, anyone? Cod liver oil-infused potato chips? How about a nice bottle of micro-cluster water suffused with color energy and Universal Love Vibrations?) Black food may or may not be an actual trend in Japan I don’t know; I’ve never been there but at least this one would make sense.
For years, people didn’t pay much attention to vitamin D. We knew that adequate levels were important to prevent osteoporosis, rickets, and other bone and joint diseases. And that was about it. Get enough, but not too much, and that was about that.
The last few years, though, vitamin D has been thrust into the limelight as a sort of nutritional superstar. We now see that it prevents kidney disease, birth defects, chronic muscle pain and weakness in the elderly, seasonal affective disorder, multiple sclerosis and other autoimmune diseases, and maybe even autism. Plus probably heart disease and cancer as well.