Monday, June 21, 2010

Choose Brown Rice to Bust Diabetes Risk: Study

Source: CNN Health (Summary by NIM)

Still stuck on white rice? Here's a piece of news that might just finally persuade you to switch to the healthier, brown variety.

According to a new study from the Harvard School of Public Health, in Boston, Massachusetts, switching from white to brown rice at least twice a week can help cut your risk of diabetes by nearly 20%. What's more, if you include more whole grains other than just brown rice in your diet, you can double those odds, and reduce your risk of diabetes by close to 40%!

As mentioned in our previous posts, whole grains have so much more to offer than their white counterparts. White grains are produced by removing the outer husk of the grain, which contains the fibre and B vitamins that are so essential to our health. Furthermore, a lot of processed grains also have their 'germ', or the inner fatty acid- and fat-soluble vitamin-containing portion of the grain, removed.

By consuming whole grains, you not only up the fibre, vitamin and mineral content of the foods you're consuming, but you're also decreasing your risk of developing diabetes, heart disease and a slew of cancers. It's time to make the switch!

Find out more about this study by reading the article called "Brown rice instead of white may lower diabetes risk" from CNN health (June 14, 2010).

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