Tuesday, July 13, 2010


you challenge me now, mr hugnkiss..............

White rice is created by removing the bran and germ portions of brown rice.
More than 70% of rice eaten in the U.S. is white.
Whole grains (brown), rather than refined carbohydrates (white rice),
should be recommended as the primary source of carbohydrates.
The effects that white has on your blood sugar is the proof in the puddin.

White rice has a higher glycemic index than brown rice, the researchers say. That index is a measure of how fast a particular food raises blood glucose levels, compared with the same amount of glucose.

“The high glycemic index of white rice consumption is likely the consequence of disrupting the physical and botanical structure of rice grains during the refining process,” the authors write. “The other consequence of the refining process includes loss of fiber, vitamins, magnesium and other minerals, lignans, phytoestrogens, and phytic acid, many of which may be protective factors for diabetes risk.”

Researchers at the Harvard School of Public Health say eating two or more servings of brown rice weekly seems to be associated with a lower risk of developing type 2 diabetes. On the other hand, they report, eating five or more servings of white rice per week is associated with an increased risk.

Qi Sun, MD, now an instructor of medicine at Brigham and Women’s Hospital in Boston, and colleagues at Harvard estimate that replacing 50 grams daily of white rice (uncooked, equivalent to a one-third serving) with the same amount of brown rice would lower the risk of type 2 diabetes by 16%.

Replacing the same amount of white rice with other whole grains, such as barley and wheat, is associated with a 36% reduced risk.

To create white rice, there's added steps.

The germ and the inner husk (bran) is removed,

the grain is then polished, usually using glucose or talc.

The crazy thing is that these added steps to turn brown rice to white

remove nutrients that are sometimes then introduced back in via synthetic sources

- this is called fortified white rice.

The same type of thing happens in brown bread vs. white bread scenario.

The loss of nutrients is broad and substantial.

Plain white rice has far less Vitamin E, Thiamin, Riboflavin,

Niacin, Vitamin B6, Folacin, Potassium, Magnesium, Iron

and over dozen other nutrients.

Added to that, the dietary fiber contained in white rice

is around a quarter of brown rice.

So, brown rice certainly appears to be more healthy, but where does the environmental benefit come from? It's basically down to processing - the less processing of a food, the less energy required. There's also the issue of the synthetic vitamins added back in - produced in laboratories and factories from a variety of chemicals; and these sorts of processes are well known for their negative impact on the environment.






"is there anything else i can do for you uncle lewis?" (name that movie)

WHITE RICE 72 Glycemic Index
BROWN RICE 66 Glycemic Index

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