In Eating Rice, Be Wise!

by DIARY JANE P. FUERTE

Looks are deceiving.

We can’t deny the fact that we are always got a hold with the beautiful ones, and with the things which are pleasing to the eyes. Yet, there are really cases that the packaging of a certain thing signifies its durability and resiliency, like expensive bags, shoes, garments, and among others. However, when it comes to rice, looks are deceiving.

For sure, we are all familiar with the white and brown rice. But, are you also wondering why there is white rice and brown rice? According to Dr. Michael Lam, milling is the process that creates the difference between brown and white rice. The variety of rice may be identical, but milling removes the husk from the grain and turns the brown rice to white. In other words, brown rice is essentially what almost all forms of white rice looks like before it has been put through a refining process.

Researchers conclude that a color is not the only factor that separates these two types of rice. They are also different in some very important ways that can affect our health.

According to Suzanne Robin, in her article entitled “How is white rice healthy for our body?” she mentioned that refined white rice has a higher glycemic index than brown rice, meaning it breaks down into glucose much more quickly after being eaten than brown rice. Foods with a high glycemic index can increase the risk of developing Type 2 diabetes, according to the Harvard School of Public Health. Brown rice takes longer to break down because it contains more fiber. A Harvard study showed that eating five or more helpings of white rice per week increased the risk of developing Type 2 diabetes by 17 percent, while those who ate two servings of brown rice per week reduced their risk by 11 percent.

Moreover, white rice, which has been refined, has the husk, bran and germ layers removed, so just the white inner kernel remains. Removing the outer layers removes much of the nutritional value; enriched rice products have nutrients added back in an attempt to equal the original nutritional value. White rice, particularly instant white rice, has less nutritional value than brown rice.

 

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