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It’s A Bird, It’s A Plane — No, It’s Super Puffed Rice!

January 1, 2013 by  

The puffed rice that we’re used to seeing in our breakfast cereals and snack foods now packs a powerful nutritious punch thanks to a new process that not only blows the grains up with air, but adds three times the protein.

Previously, puffed rice was created using hot steam that typically destroys heat-sensitive nutrients. But scientists, including Syed S. H. Rivi and colleagues, used a process that employs supercritical carbon dioxide. In addition to adding three times the protein as the old method, this process allows eight times more dietary fiber, plus calcium, iron, zinc and other nutrients lacking in conventionally puffed rice.

The scientists also claim their puffed rice was crispier than commercial products with a better taste and crunch.

The report, which appeared in the American Chemical Society’s Journal of Agricultural and Food Chemistry, states the new rice is “ideally suited for consumption as breakfast cereals, snack food and as part of nutrition bars for school lunch programs. The balanced nutritional profile and use of staple crop byproducts such as broken rice makes these expanded crisps unique to the marketplace.”

Kellye Copas

Staff writer Kellye Copas has several years experience writing for the alternative health industry. Her background is in non-profit fundraising, copywriting and direct mail and web marketing.

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  • Dwight Mann

    Where can I try it? Where can I buy it?

    • ONTIME


      What are the Brand names using this new process?

  • NativeBlood

    Hmmmmmmmm…looks a lot like to puffed wheat to me.

    • Carol J

      I just compared the picture with what’s in my box of Quaker Puffed Wheat. Yep, that’s what it is. And I haven’t been able to find puffed rice for several years now. I prefer it to puffed wheat.


    “The report, which appeared in the American Chemical Society’s Journal of Agricultural and Food Chemistry, states the new rice is “ideally suited for consumption as breakfast cereals”

    Anything that appears in a journal that includes the words American, Chemical and Society or food chemistry should through red flags to anyone anxious to put it into their body. They are always putting products out on the market with little research to the long term effects, then some 5 – 10 years later we find out that what ever chemical they had used in our food causes some sort of cancer or other long term or lethal effect.

    It will be incredibly easy for the American government to depopulate this Country if or when they decide to do so. They come out with adverts like this and people can’t wait to jump on the band wagon to get it into their bodies with no real knowledge what they are putting into their bodies. They have absolute confidence that their Government would not misguide them.

    Knowing nothing about the things the Government has done in the past with various chemicals in waters, foods and rations not to mention what they spray in the air dating as far back as the Vietnam war. Also the chemicals they inject into our meats such as chickens and beef, Steroids and chemicals that actually begin to rot the meat off the bone about a week before the cow is slaughtered to make the meat more tender when consumed.

    • Jim Kennard

      Too bad the only picture they could use – that would look healthy – was a picture of puffed WHEAT. Now someone needs to have the researchers use the same process on wheat, and they will REEEALLY have something worthwhile for us to eat (but forget the sugar).

    • Carlucci

      WILDFIRE makes some excellent points in his/her post. If you doubt those observations, read an excellent book called “Wheatbelly”, and you will understand.

    • MNIce

      The ACS is not a government agency. It is an independent association of professional chemists. Most chemists have just as much interest in eating healthy food as anyone else. Linus Pauling, one of the more famous leaders of the nutrition and health movement, was a chemist.

      There is nothing hazardous in supercritical carbon dioxide, as long as you don’t try to breathe it in excessive concentrations or get careless with the mechanical integrity of the equipment. “Supercritical” simply means the carbon dioxide is under so much pressure that it becomes liquid. When you soak the rice in the supercritical CO2, then release the pressure, it blows out in the same way as if you used pressurized steam to do the job in the conventional process, but at a much lower temperature. This is a purely mechanical process, but it will probably also kill any bacterial contamination by exploding the little beasties.

      The disadvantage is that supercritical CO2 machinery may be more expensive to buy and operate than steam equipment because mechanical pressurization is required rather than simple heating of a pressure boiler.

      Food science is simply the study of the physical and chemical processes involved in cooking and other aspects of food preparation or storage. Granted, there are some abuses – it’s annoying to have to select foods for what has not been added to them (e. g., high-fructose corn syrup, monosodium glutamate or sodium benzoate). But food science has also brought much useful information to the consumer. For example, food scientists found that microwaved-cooked vegetables generally retain more nutrients than boiled or oven-baked, but garlic is best eaten raw or minimally cooked. Food scientists were the ones who discovered that over-heating meat during cooking produces carcinogenic HCA compounds, but the formation of these substances can be inhibited in ground meat by adding potato flakes or chopped sour cherries. Marinading other meats provides a similar benefit.

      Ignorance is not a good excuse for being paranoid; it’s better to learn about what a group is really doing than to simply be suspicious of motives because an idea is novel. because you don’t understand it, or because some members of the group have made mistakes in the past.

  • Big Joe

    The one thing they forgot to mention was the beautiful green glow when you turn out the lights.

  • Benjamin Fox

    Puffed what?


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