WHOLE GRAIN: BROWN RICE HEALTH BENEFITS

Why Brown Rice and not White Rice  "Day 26, 2011"

What is the difference between brown rice and white rice?  Why we should eat brown rice and not white rice.  Brown rice is whole grain and has several layers, when milling only the outer shell is removed.  This process is lease damaging to the nutritional value of the rice, and nutrients are not lost with further processing.  When brown rice is milled until the bran and most of germ layer is removed, it’s no longer brown but white:  most of the nutrients have also been removed.  The process is still not complete; now the rice must be polished to make it white.  Polishing removes the aleurone layer (a granular protein found in the endosperm of many seeds; or outer most layers in cereal grain) of the grain.  This layer is filled with healthy essential fats.  Once refined, these fats are exposed to air, causing oxidation; because the original nutrients has been removed the results is a simply refined starch, with a high glycemic index.  The aleurone layer is removed to extend the products shelf life.

To be continued……………….says Ms. Bettie.

Be not wise in thine own eyes; fear the Lord, and depart from evil.              Proverbs 3:7