Article Published in New York Times, Well section,
June 15, 2010,
12:08 pm
"Next time you order takeout wonton soup and a spicy Number 82, you might want
to make sure it comes with brown rice.
Brown rice is a whole grain — white rice before it has been refined and
polished and stripped of the bran covering, which is high in fiber and
nutrients. Brown rice also has a lower glycemic index than white rice, which
means it doesn’t cause blood glucose levels to rise as rapidly.
Now a new
study from researchers at Harvard reports that Americans who eat two or more
servings of brown rice a week reduce their risk of developing Type 2 diabetes by
about 10 percent compared to people who eat it less than once a month. And those
who eat white rice on a regular basis — five or more times a week — are almost
20 percent more likely to develop Type 2 diabetes than those who eat it less
than once a month."
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