The quality of rice is determined by when it’s harvested, and the people that tend to our rice have generations of experience. While the rice matures and develops there are many changes in the bioactive compounds, some of these changes include moisture content, taste and protein content. We harvest the rice when its protein content is high and send the kernels to be milled. Milling the rice removes the inedible husk which is least detrimental to the nutritional profile. The resulting brown rice is much more nutrient rich than its more processed counterpart, white rice. We then extract the protein with enzymes from multiple layers of the whole grain at low temperatures. No hexanes, synthetic chemicals or GMO's. Amino acids are recognized and absorbed by the body in any form and digested as easily if not better than a whole food protein. Since there are little carbohydrates and fiber for the body to break down, it can utilize the proteins more efficiently. While brown rice protein is a great source of amino acids, it does not offer a full profile and is best taken with another plant-based protein such as hemp or pea protein.
Use brown rice protein powder in smoothies, shakes and baked goods for a slightly sweet, healthy dose of protein, manganese and iron.