Monday, December 29, 2008

Brown rice lowers risk of diabetes

NEW DELHI: A simple change in your diet can now lower your cholesterol level and protect you against cardiovascular disease, type 2 diabetes, metabolic syndrome and breast and colon cancer.

Doctors, nutritionists and dieticians are now increasingly recommending brown rice as an excellent source of all-round nutrition. Experts say the difference between brown rice and the more popular white rice is not just the colour. White rice actually lacks the necessary quantities of over a dozen important nutrients, including vitamin E, thiamin, niacin, vitamin B1, B3, B6, folacin, potassium, magnesium and iron.

Rice goes through a number of procedures before it's ready for cooking. After harvesting, the seeds are run through a rice huller/husker for milling to remove the outer grain husks. What remains is brown rice. To create white rice, the inner husk is removed and the grain is polished. But this entire procedure actually destroys 67% of the rice's vitamin B3, 80% of its vitamin B1, 90% of its vitamin B6, half of its manganese, half of its phosphorus, 60% of the iron and all of its dietary fibre and essential fatty acids.

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Source: Times of India

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