Rice...Is This The Devil Even When Its Brown??

Once you go brown...

... yeah, doesn't work with this one.

All I can think of are racist curry jokes.

I wonder if anyone saw the episode of the Doctors or Dr.Oz or some ish like that where they said brown rice is awesome nutritionally, except because it contains the whole fibrous part and all, it leaches arsenic from the soil and holds it there. Apparently, just like cyanide in apple sauce/juice, you can eventually overdo it with arsenic if you eat a lot of brown rice. They recommended switching it up occasionally back and forth from white to brown rice. That also being said, there's arsenic in our bodies anyway and I feel we have much bigger problems to worry about than brown rice.

Edited to say, the reason for the cyanide also is because the seeds are included in processing and not removed, so apples are delciously fine!

Here is an interesting article from Web MD on how eating brown rice instead of white rice can significantly reduce the risk of T2 diabetes because it has a lower glycemic index and causes a much lower spike in blood glucose after eating it

http://diabetes.webmd.com/news/20100614/brown-rice-vs-white-rice-which-is-better

Here are a couple of excerpts

June 14, 2010 -- Replacing white rice in your diet with brown rice may reduce the risk of developing type 2 diabetes, according to a new study.

The finding is important because the consumption of white rice in the United States has increased dramatically in the past few decades, and about 18 million Americans have type 2 diabetes.

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.

The study is published in the online journal Archives of Internal Medicine.

The researchers say the study is the first to specifically examine white rice vs. brown rice in relation to development of type2 diabetes among Americans.

“Rice consumption in the U.S. has dramatically increased in recent decades,” Sun says in a news release. “We believe replacing white rice and other refined grains with whole grains, including brown rice, would lower the risk of type 2 diabetes.”

White rice is created by removing the bran and germ portions of brown rice. The authors say that more than 70% of rice eaten in the U.S. is white.

Brown Rice Reduces Diabetes Risk

The scientists examined rice consumption and diabetes risk in 39,765 men and 157,463 women in three large studies -- the Health Professionals Follow-Up Study and the Nurses’ Health Study I and II.

They analyzed responses to questionnaires completed every four years about diet, lifestyle, and health conditions.

After adjusting for age and other lifestyle and dietary risk factors, people who consumed five or more servings of white rice per week had a 17% increased risk of diabetes, compared to people who ate less than one serving per month.

But eating two or more servings of brown rice per week was associated with an 11% reduced risk of developing type 2 diabetes, compared to eating less than one serving of brown rice per month.

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.”

They recommend replacing white rice and other refined grains with brown rice to try to prevent type 2 diabetes.

Brown rice, the researchers say, often does not generate as

Also, regarding carbohydrates. Carbs are generally broken down into three categories. Starches (Complex), sugars (Simple), and fiber (fiber).

Starches are not bad, mkay?

Nutritionally, their profile is so similar that it barely matters. Brown rice has slightly more fiber, not enough to even matter. White rice 3-4x the folic acid (a B vitamin).

Choose which you like the taste of more.

How does white rice get more B vitamins? My understanding is that white rice starts out as brown rice.

No food is the devil.