Great NYTimes article this week about a Harvard study showing the benefits of brown rice versus white rice. Eating Brown Rice to Cut Diabetes Risk – http://nyti.ms/9xn06n
The key takeaways here are that the results were shown a) for actual brown rice – not brown rice flour pasta or puffed rice cereal or rice cakes which likely wouldn’t achieve the same results; b) that it was for swapping out brown rice for white rice.
Why? The article points out that the brown rice contains more nutrients – fiber, magnesium and we could add chromium too – compared to white rice. This is an example of why true whole grains trump refined ones.
If you want to try this suggestion make sure to choose an organic option which ensures more nutrients and less pesticides so that you get optimal health benefits from your food.
AKA loves Seeds of Change Organic rice, Lundberg Organic rice (not all are organic), Lotus has some organic, Eden Foods has organic too. A portion is the size of your fist and goes great with hemp seeds and spices and olive oil for a nutrient-balanced vegetarian eating occasion. Or try the rice with organic scrmabled eggs and chives and hot sauce for an “un-fried” rice option. Or mix it with nuts, cinnamon and stevia for a hearty breakfast bowl.
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