62.
White Rice
The Dead Food
Rice feeds the world! Three billion people worldwide depend on rice for over half of their daily calorie intake. Most of them eat white rice.
It is the predominant dietary energy source for 17 countries in Asia and the pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20 percent of the world’s dietary energy supply, while wheat supplies 19 percent and maize 5 percent.
As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers.
When rice is made, it goes through a variety of processes, including going through a husker to remove the grain husks. Once that process is done, brown rice is made.
At various times, starting in the 19th century, brown rice and wild rice have been advocated as healthier alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.
White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished using glucose, resulting in a seed with a bright, white, shiny appearance.
This may not seem like much of a difference, but it removes several important nutrients. To get those nutrients back, many companies then reintroduce some of these nutrients from syntheticsources. Enrichment of white rice with B1, B3, and iron is required by law in the United States. But nature can not be imitated and no one knows how good these synthetic additives are. A diet based on polished white rice leaves people vulnerable to many diseasesthat are prevalent today.
Even ‘enriched’ white rice is deficient in Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Folacin, Potassium, Magnesium and Iron when compared to the brown rice. The dietary fiber of white rice is a quarter of what is in brown rice.
Rice bran is the brown coating between the rice kernel and the protective hull. Brown rice still has a thin layer of rice bran around the seed. White rice has none. That’s why white rice is a nutritionally dead food.
Rice bran is a storehouse of healing nutrients. Paul Pitchford in his book, Healing With Whole Foods, write about many health benefits of rice bran. Some of these health benefits are:
1) Aside from cancer protection, rice bran also contains over 70 anti-oxidants that can protect against cellular damage.
2) Rice bran has been shown to bolster the vitality of the internal organs, especially the adrenals, thymus, spleen, and thyroid, which increase in size and exhibit additional anti-stress effects.
3) Rice bran has rather remarkable effects on lowering high blood-sugar levels. It also produces a calming effect; a food which can foster serenity.
4) Rice bran contains healthy amounts of Alpha lipoic acid, SOD, and Coenzyme Q10. The first is used to restore the liver, the second, SOD, is used to treat cataracts, rheumatism, and osteo-arthritis, and the third, CO Q10, is a widely- respected supplement for all kinds of heart disease.
5) Rice bran contains Gamma-Oryzanol, a powerful anti-oxidant, that helps convert fat to muscle. Rice bran is the only food which contains this nutrient in meaningful amounts.
6) Rice bran contains GPx, an enzyme, anti-oxidant, that reduces mucus, boosts respiratory function, and helps detoxify the body.
7) Rice bran is a valuable source of lecithin, a substance that our brains need to function properly. Lecithin makes up 30 percent of the dry-weight of the brain.
To conclude, brown rice has:
Twice the manganese and phosphorus as white.
2½ times the iron.
3 times vitamin B3.
4 times the vitamin B1.
10 times the vitamin B6.
It contains manganese which is essential for energy production, antioxidant activity, and sex hormone production.
Brown rice has high fibre and selenium content which reduces colon cancer. Selenium has been shown to substantially reduce the risk of colon cancer.
Brown rice reduces metabolic problems and lowers cholesterol.
It is the predominant dietary energy source for 17 countries in Asia and the pacific, 9 countries in North and South America and 8 countries in Africa. Rice provides 20 percent of the world’s dietary energy supply, while wheat supplies 19 percent and maize 5 percent.
As with all natural foods, the precise nutritional composition of rice varies slightly depending on the variety, soil conditions, environmental conditions and types of fertilizers.
When rice is made, it goes through a variety of processes, including going through a husker to remove the grain husks. Once that process is done, brown rice is made.
At various times, starting in the 19th century, brown rice and wild rice have been advocated as healthier alternatives. The bran in brown rice contains significant dietary fiber and the germ contains many vitamins and minerals.
White rice is the name given to milled rice that has had its husk, bran, and germ removed. This alters the flavour, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished using glucose, resulting in a seed with a bright, white, shiny appearance.
This may not seem like much of a difference, but it removes several important nutrients. To get those nutrients back, many companies then reintroduce some of these nutrients from syntheticsources. Enrichment of white rice with B1, B3, and iron is required by law in the United States. But nature can not be imitated and no one knows how good these synthetic additives are. A diet based on polished white rice leaves people vulnerable to many diseasesthat are prevalent today.
Even ‘enriched’ white rice is deficient in Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Folacin, Potassium, Magnesium and Iron when compared to the brown rice. The dietary fiber of white rice is a quarter of what is in brown rice.
Rice bran is the brown coating between the rice kernel and the protective hull. Brown rice still has a thin layer of rice bran around the seed. White rice has none. That’s why white rice is a nutritionally dead food.
Rice bran is a storehouse of healing nutrients. Paul Pitchford in his book, Healing With Whole Foods, write about many health benefits of rice bran. Some of these health benefits are:
1) Aside from cancer protection, rice bran also contains over 70 anti-oxidants that can protect against cellular damage.
2) Rice bran has been shown to bolster the vitality of the internal organs, especially the adrenals, thymus, spleen, and thyroid, which increase in size and exhibit additional anti-stress effects.
3) Rice bran has rather remarkable effects on lowering high blood-sugar levels. It also produces a calming effect; a food which can foster serenity.
4) Rice bran contains healthy amounts of Alpha lipoic acid, SOD, and Coenzyme Q10. The first is used to restore the liver, the second, SOD, is used to treat cataracts, rheumatism, and osteo-arthritis, and the third, CO Q10, is a widely- respected supplement for all kinds of heart disease.
5) Rice bran contains Gamma-Oryzanol, a powerful anti-oxidant, that helps convert fat to muscle. Rice bran is the only food which contains this nutrient in meaningful amounts.
6) Rice bran contains GPx, an enzyme, anti-oxidant, that reduces mucus, boosts respiratory function, and helps detoxify the body.
7) Rice bran is a valuable source of lecithin, a substance that our brains need to function properly. Lecithin makes up 30 percent of the dry-weight of the brain.
To conclude, brown rice has:
Twice the manganese and phosphorus as white.
2½ times the iron.
3 times vitamin B3.
4 times the vitamin B1.
10 times the vitamin B6.
It contains manganese which is essential for energy production, antioxidant activity, and sex hormone production.
Brown rice has high fibre and selenium content which reduces colon cancer. Selenium has been shown to substantially reduce the risk of colon cancer.
Brown rice reduces metabolic problems and lowers cholesterol.
I am a macrobiotic professional with more than forty years of experience guiding many thousands of my clients on diet and lifestyle to recover and maintain their health. I have observed the power and benefits of the regular consumption of brown rice on the young and old over these forty years. My own children and their children follow these same dietary and lifestyle practices. You can easily observe that each generation following these practices is stronger, brighter, and more vibrant than the one before. This response is based on my personal experience along with my long-time observation and experience with people practicing macrobiotics, and not as a medical professional.
The benefits of proper macrobiotic practice are varied and all-embracing. They include recovery from cancer, allergies, diabetes, high cholesterol, arthritis and weight issues. Many of my clients have also followed my recommendations to successfully overcome infertility, to have healthy pregnancies, and to raise healthy children. Macrobiotic practice can also lead to a more positive attitude towards life in general, better moods, and a renewed or enhanced satisfaction and enjoyment from food.
One of the most common points of macrobiotic practice is the regular or daily consumption of brown rice along with a variety of other grains, grain products, beans and vegetables.
~ Denny Waxman
A study at Louisiana State University showed that rice bran and rice bran oil reduced LDL (bad) cholesterol. Also, brown Rice is gluten Free.
We could go on, but switching over from white rice to brown rice can make a great difference to your health. It might just help you to stay hale and hearty well into the autumn and winter years of your life.
We could go on, but switching over from white rice to brown rice can make a great difference to your health. It might just help you to stay hale and hearty well into the autumn and winter years of your life.
Shelf Life
Like all dead foods, white rice has a long shelf life. And that is the only factor that most food-producing companies care about: not your life or my life, but shelf life!
Brown rice, because of the oil content in the attached bran, aleurone and germ, is susceptible to oxidation. As a result, brown rice has a shelf life of only 6-8 months. Keeping brown rice in a refrigerator or cooler will extend the shelf life. White rice, if stored properly, has an almost indefinite shelf life.
Brown rice, because of the oil content in the attached bran, aleurone and germ, is susceptible to oxidation. As a result, brown rice has a shelf life of only 6-8 months. Keeping brown rice in a refrigerator or cooler will extend the shelf life. White rice, if stored properly, has an almost indefinite shelf life.
White Rice - A History
Rice was originally hulled/polished manually, which meant that it was only done roughly, leaving a lot of the bran still attached.
However just before the start of industrial revolution, technology advanced to the point of using water power for this purpose and the resulting rice became more refined (and thus more appealing to the palate).
In the beginning, this higher-quality rice was at first limited to mostly the urban upper-class due to its high price, but as polishing technique improved, especially in late 19th century, eating white rice became more commonplace.
An unfortunate result of this refined rice was the spread of vitamin B1 deficiency, known as Beriberi disease. As a result, people started mixing in other things (e.g. barley) with their rice to make up for the lost vitamins and try to fend off the disease.
However just before the start of industrial revolution, technology advanced to the point of using water power for this purpose and the resulting rice became more refined (and thus more appealing to the palate).
In the beginning, this higher-quality rice was at first limited to mostly the urban upper-class due to its high price, but as polishing technique improved, especially in late 19th century, eating white rice became more commonplace.
An unfortunate result of this refined rice was the spread of vitamin B1 deficiency, known as Beriberi disease. As a result, people started mixing in other things (e.g. barley) with their rice to make up for the lost vitamins and try to fend off the disease.
We shifted to brown food 2 years ago–brown rice, brown bread and brown sugar. Since then, my bowel problems are long gone. And also, with just half a cup of brown rice I feel full already. I think this maybe the reason why I was able to maintain my weight. ~Diana Herrington
But if brown rice is so nutritionally rich, why didn’t we grow up eating it? Well, that’s culture and social class snobbery for you. Because brown rice was cheaper, it was associated with being poor.In short, you only ate brown rice if you weren’t rich enough to afford white rice. Polished white rice was a symbol of affluence.
In most of the Asian cultures, brown rice was for the poor rural folk. The irony, of course, is how the snobbery has worked against us. If it weren’t for the fact that brown rice has now become fashionable, many would still probably stay away from it.
The even bigger irony is that now that brown rice has become all the rage especially for the health-conscious, it is no longer as inexpensive as it once was. Some brands of brown rice are even more expensive than white rice.
In most of the Asian cultures, brown rice was for the poor rural folk. The irony, of course, is how the snobbery has worked against us. If it weren’t for the fact that brown rice has now become fashionable, many would still probably stay away from it.
The even bigger irony is that now that brown rice has become all the rage especially for the health-conscious, it is no longer as inexpensive as it once was. Some brands of brown rice are even more expensive than white rice.
White Rice - An Accused In Diabetes And Obesity Epidemic
Like a runaway train, type 2 diabetes is speeding through many rapidly developing countries. Could a seemingly simple change in diet - from white rice to brown rice - slow the spread of this disease?
In a new study, researchers from the Harvard School of Public Health (HSPH) have found that eating five or more servings of white rice per week was associated with an increased risk of type 2 diabetes. In contrast, eating two or more servings of brown rice per week was associated with a lower risk of the disease. The researchers estimated that replacing 50 grams of white rice (just one third of a typical daily serving) with the same amount of brown rice would lower risk of type 2 diabetes by 16%. The same replacement with other whole grains, such as whole wheat and barley, was associated with a 36% reduced risk.
In a new study, researchers from the Harvard School of Public Health (HSPH) have found that eating five or more servings of white rice per week was associated with an increased risk of type 2 diabetes. In contrast, eating two or more servings of brown rice per week was associated with a lower risk of the disease. The researchers estimated that replacing 50 grams of white rice (just one third of a typical daily serving) with the same amount of brown rice would lower risk of type 2 diabetes by 16%. The same replacement with other whole grains, such as whole wheat and barley, was associated with a 36% reduced risk.
I would like to rather discuss my experience with brown rice. I have been raised eating white rice and have only begun incorporating brown rice into my meals a few months ago. I am so glad that I did! Brown rice, in my opinion, has a better taste and texture than white rice and I get all these health benefits to go along with it. The only advantage that white rice seems to have is that it has a shelf life of years while brown rice generally has one of 6-8 months; this is no problem for me because brown rice will not last long around me!
In conclusion, brown rice is an amazing grain to incorporate into your meals. It is so darn good-in both the healthy and tasty ways! It is possible to eat your cake and have it too, in the case of brown rice.
~ Laura Hernandez, Memphis, Tennessee
As brown rice is more of a whole grain than white rice, this makes sense; whole grains, across the board, seem to be correlated to a lower risk of diabetes.
The study is the first to specifically examine white rice and brown rice in relation to diabetes risk, says Qi Sun, who did the research while at HSPH and is now an instructor of medicine at Brigham and Women’s Hospital in Boston. “Rice consumption in the U.S. has dramatically increased in recent decades. We believe replacing white rice and other refined grains with whole grains, including brown rice, would help lower the risk of type 2 diabetes,” says Qi Sun.
The study is the first to specifically examine white rice and brown rice in relation to diabetes risk, says Qi Sun, who did the research while at HSPH and is now an instructor of medicine at Brigham and Women’s Hospital in Boston. “Rice consumption in the U.S. has dramatically increased in recent decades. We believe replacing white rice and other refined grains with whole grains, including brown rice, would help lower the risk of type 2 diabetes,” says Qi Sun.
Brown rice has a number of qualities that I find endlessly fascinating. From my personal experience brown rice is the only whole grain that we can eat on a regular or daily basis and never get tired of it. In my early days I tried eating a number of other grains exclusively without any brown rice and found that I grew tired of them quickly and could not wait to get back to my brown rice. When I cook any of these other grains with brown rice I never get tired of them. The other grains I tried eating exclusively included barley, millet, bulgur and oats.
Anything that you cook with brown rice cooks in about the same time as the rice, even if that food takes a much longer time to cook on its own. For example chickpeas can take up to three hours to cook on their own and cook in about an hour with brown rice. It seems that most other foods align with brown rice. It is not the same with other grains.
More importantly, brown rice enhances the taste of all other foods. This is completely unique. Any other food cooked with brown rice tastes good. Brown rice combines well with all other grains, beans, vegetables, seeds, nuts, fresh or dried fruits, sugar, rice syrup, maple syrup and other sweeteners, cheese and other dairy products, herbs, spices and seasonings. In all of my years in practice, I have not been able to find an exception, though some are likely to exist. Brown rice has the ability to complement, embrace and harmonize with all foods and seasonings. I find this truly amazing! ~ Denny Waxman
The study appeared online on June 14, 2010, on the website of the journal Archives of Internal Medicine.
Brown rice does not generate as large an increase in blood sugar levels after a meal. Its fiber content helps deter diabetes by slowing the rush of sugar (glucose) into the bloodstream.
The researchers, led by Qi Sun, and senior author Frank Hu, professor of nutrition and epidemiology at HSPH, examined white and brown rice consumption in relation to type 2 diabetes risk in 157,463 women and 39,765 men participating in the Brigham and Women’s Hospital-based Nurses’ Health Study I and II and the Health Professionals Follow-up Study.
The researchers analyzed responses to questionnaires about diet, lifestyle, and health conditions which participants completed every four years. They documented 5,500 cases of type 2 diabetes during 22 years of follow-up in NHS 1 participants, 2,359 cases over 14 years in NHS II participants, and 2,648 cases over 20 years in HPFS participants.
Sun and his colleagues found that the biggest consumers of white rice were more likely to have a family history of diabetes. Eating brown rice was not associated with ethnicity but with a more health-conscious diet and lifestyle. In the analysis, researchers adjusted for a variety of factors that could influence the results,including age, body mass index, smoking status, alcohol intake, family history of diabetes, and other dietary habits, and found that the trend of increased risk associated with high white rice consumption remained.
Brown rice does not generate as large an increase in blood sugar levels after a meal. Its fiber content helps deter diabetes by slowing the rush of sugar (glucose) into the bloodstream.
The researchers, led by Qi Sun, and senior author Frank Hu, professor of nutrition and epidemiology at HSPH, examined white and brown rice consumption in relation to type 2 diabetes risk in 157,463 women and 39,765 men participating in the Brigham and Women’s Hospital-based Nurses’ Health Study I and II and the Health Professionals Follow-up Study.
The researchers analyzed responses to questionnaires about diet, lifestyle, and health conditions which participants completed every four years. They documented 5,500 cases of type 2 diabetes during 22 years of follow-up in NHS 1 participants, 2,359 cases over 14 years in NHS II participants, and 2,648 cases over 20 years in HPFS participants.
Sun and his colleagues found that the biggest consumers of white rice were more likely to have a family history of diabetes. Eating brown rice was not associated with ethnicity but with a more health-conscious diet and lifestyle. In the analysis, researchers adjusted for a variety of factors that could influence the results,including age, body mass index, smoking status, alcohol intake, family history of diabetes, and other dietary habits, and found that the trend of increased risk associated with high white rice consumption remained.
I am 73. I am diabetic from last 2 years taking tablets. I strongly believe, after going through lot of health literature on the subject, the white rice is the culprit. In 1950's in my village we used to grow our own paddy. My uncle who was in medical profession, always used to tell me any number of times, while I take 2 bags of paddy to the Huller rice mill in the village, that I should insist with the operator and make sure that the paddy undergoes only the first process which removes the husk portion of the paddy leaving bran portion intact. I also used to notice that many of the other customers insist two and sometimes even three-step processing leaving the rice very very white. As I could recall none of my family members were affected by diabetes in those days. The fact of the matter is, white and overly polished rice consumption is the major cause for virulent spread of diabetes at least in South India...
~Kowtha, West Godavari, Mar 17, 2012
Because ethnicity was associated with both white rice consumption and diabetes risk, the researchers conducted a secondary analysis of white participants only and found similar results.
“From a public health point of view, whole grains, rather than refined carbohydrates, such as white rice, should be recommended as the primary source of carbohydrates,” says Hu, “These findings could have even greater implications for Asian and other populations in which rice is a staple food.”
This study was supported by the National Institutes of Health. Qi Sun was supported by a postdoctoral fellowship from Unilever Corporate Research.
Another study by the Harvard School of Public Health correlated higher brown rice consumption to lower body weight. This 12-year study followed 74,000 nurses and concluded those that ate more whole grains, such as brown rice, had an easier time with weight loss. Furthermore, the study concluded that the consumption of such whole grains led to a 49% decreased risk of significant weight gain!
One big reason for this is probably brown rice’s high fiber content, which means that the digestive system must use up more energy (easy calorie loss) in order to break it down and that the brown rice requires more time to be digested, thus making you feel more full for longer periods of time. Therefore, brown rice should be incorporated into your diet if you seek any weight loss.
“From a public health point of view, whole grains, rather than refined carbohydrates, such as white rice, should be recommended as the primary source of carbohydrates,” says Hu, “These findings could have even greater implications for Asian and other populations in which rice is a staple food.”
This study was supported by the National Institutes of Health. Qi Sun was supported by a postdoctoral fellowship from Unilever Corporate Research.
Another study by the Harvard School of Public Health correlated higher brown rice consumption to lower body weight. This 12-year study followed 74,000 nurses and concluded those that ate more whole grains, such as brown rice, had an easier time with weight loss. Furthermore, the study concluded that the consumption of such whole grains led to a 49% decreased risk of significant weight gain!
One big reason for this is probably brown rice’s high fiber content, which means that the digestive system must use up more energy (easy calorie loss) in order to break it down and that the brown rice requires more time to be digested, thus making you feel more full for longer periods of time. Therefore, brown rice should be incorporated into your diet if you seek any weight loss.
From my experience, a good way to introduce children or even adults to brown rice is to mix equal parts of cooked white rice and cooked brown rice. After a few times of this, then you serve just the brown rice and it won’t be noticed. Brown rice taste different from white rice, to me brown rice has a nutty taste to it which I like.
~ Betty Moore, June 21, 2012
The Dreaded Pipeline
The biggest danger in the way we eat now lies in the pipeline effect. Obesity can lead to type 2 diabetes in just 5 to 10 years. In turn, diabetes can cause heart, eye, and kidney disease within 5 to 25 years. Dementia can also set in as diabetes takes a toll on the brain’s vascular network.
One consequence of diabetes worldwide is that “It’s going to generate huge social disparities and ethical issues,” Walter Willett, chair of the HSPH Department of Nutrition, predicts. “Those who can afford it will push for dialysis and transplant services, but it’s just not conceivable that we could ever build enough dialysis and transplant facilities. Who will live and who will die? The world faces harsh choices.”
“Obesity and diabetes will be the public health challenge of the century around the globe,” Willett says. “Latinos have at least as high a risk as Asians. The risk is rising in the Middle East and Africa, too.”
If the numbers are staggering, consider the costs. According to the World Health Organization, China ranks second to India in total diabetes cases. (The United States is third.) WHO estimates that, between 2006 and 2015, China, one of the biggest white rice consumer, will lose $558 billion in income due to diabetes, heart disease, and stroke. Warns Willett: “No health system can afford it.”
One consequence of diabetes worldwide is that “It’s going to generate huge social disparities and ethical issues,” Walter Willett, chair of the HSPH Department of Nutrition, predicts. “Those who can afford it will push for dialysis and transplant services, but it’s just not conceivable that we could ever build enough dialysis and transplant facilities. Who will live and who will die? The world faces harsh choices.”
“Obesity and diabetes will be the public health challenge of the century around the globe,” Willett says. “Latinos have at least as high a risk as Asians. The risk is rising in the Middle East and Africa, too.”
If the numbers are staggering, consider the costs. According to the World Health Organization, China ranks second to India in total diabetes cases. (The United States is third.) WHO estimates that, between 2006 and 2015, China, one of the biggest white rice consumer, will lose $558 billion in income due to diabetes, heart disease, and stroke. Warns Willett: “No health system can afford it.”
Parboiled Rice
In India, where millions depend on rice, the process of parboiling rice was discovered. Uncle Ben’s later copied this process and termed it “converted rice.” This process involves steaming the rice before the final stages of processing. This drives some of the vitamins and minerals into the inner layers before the outer layers are removed. The result is ‘white rice or semi-brown rice,’ but with more nutrients.
My husband thinks brown rice curbs down his appetite which encouraged him to eat more brown rice than white. And I notice too that since its high in fiber, it keeps you fuller longer. I love brown rice for its nutty taste esp. Jasmine brown rice.
~ Patricia, June 21, 2012
Sprouted or Germinated Brown Rice
Germinated brown rice is easier to digest and the sprouting process adds certain nutrients.
Germinated rice contains much more fibre than conventional brown rice, say the researchers, three times the amount of the essential amino acid lysine, and ten times the amount of gamma-aminobutyric acid (GABA), another amino acid known to improve kidney function.
The researchers also found that brown rice sprouts – tiny buds less than a millimetre tall – contain a potent inhibitor of an enzyme called protylendopetidase, which is implicated in Alzheimer’s disease.
To make the rice sprout, the researchers soaked it in water at 32 degrees C for 22 hours. The outer bran layer softened and absorbed water easily, making the rice easier to cook. Cooked sprouted rice has a sweet flavor, the researchers report, because the liberated enzymes break down some of the sugar and protein in the grain.
GABA promotes fat loss by stimulating the production of Human Growth Hormone (HGH). HGH increases the sleep cycle, giving deeper rest, boosts the immune system, lowers blood pressure, inhibits development of cancer cells, and assists the treatment of anxiety disorders.
Germinated rice contains much more fibre than conventional brown rice, say the researchers, three times the amount of the essential amino acid lysine, and ten times the amount of gamma-aminobutyric acid (GABA), another amino acid known to improve kidney function.
The researchers also found that brown rice sprouts – tiny buds less than a millimetre tall – contain a potent inhibitor of an enzyme called protylendopetidase, which is implicated in Alzheimer’s disease.
To make the rice sprout, the researchers soaked it in water at 32 degrees C for 22 hours. The outer bran layer softened and absorbed water easily, making the rice easier to cook. Cooked sprouted rice has a sweet flavor, the researchers report, because the liberated enzymes break down some of the sugar and protein in the grain.
GABA promotes fat loss by stimulating the production of Human Growth Hormone (HGH). HGH increases the sleep cycle, giving deeper rest, boosts the immune system, lowers blood pressure, inhibits development of cancer cells, and assists the treatment of anxiety disorders.
Unique Phytonutrients
All whole grains have bound phytonutrients which are released by the action of intestinal bacteria.
I use brown rice for health reasons. I have type 2 diabetes. According to my body’s response with white rice, it causes spikes in blood sugar as much as 60 – 80 mg/dl when my body converts carbohydrates in white rice into sugar.
I find that brown rice to have a controlled spike in my blood sugar levels after a meal.
~ Julius S, June 21, 2012
These unique substances have the same health-promoting activity attributed to the free form phytonutrients found in vegetables and fruits. One example is a lignin called enterolactone thought to protect against breast cancer and heart disease.
White rice is regarded as an essential item in an Indian’s diet. Growing up in a south Indian family, I consumed 3 portions of white rice with every meal. Having realized the nutritional value of brown rice and millets over white rice, I made a choice to consume more of the former than the latter. It wasn’t easy when I started and it didn’t feel right but slowly I got accustomed to short grain brown rice and started feeling healthier. The high fibre content helped in better digestion. I find that I eat considerably less but feel more full which has helped in weight loss. I don’t think there is enough highlighting of the benefits of brown rice by the healthcare professionals. By making a few minor changes to our everyday diet and with some exercise, we can save ourselves the thousands of nasty pills and medicine we may end up taking. I strongly recommend that people at least give it a try. You will only be rewarded.
~Vijay, Nellore, March 19, 2012