Brown Rice Health Information News Article

[Call me bubba]

Here is a helpful article regarding BROWN RICE and the HEALTH BENEFITS.

taken from http://opinion.inqui...with-brown-rice

“Once upon a time, unpolished rice—that is, brown rice—was the only rice that Filipinos knew, back when pounding and winnowing were the only means our ancestors had for milling rice,” writes Prof. Ted Mendoza, crop scientist at the University of the Philippines Los Baños.

“People across Asia ate unpolished rice in great quantities a century and a half ago,” add Robin Broad and John Cavanagh of American University and Institute of Policy Studies, respectively.

“When Westerners brought rice mills to the country a century ago, Filipinos found the taste of the new white rice strange, and it took a while [for them] to get used to it.”

The milling machines may have made life somewhat easier, but they also altered the end product altogether, removing the bran from the rice and turning it white.

Through time, white rice consumption dominated brown rice, and the latter became associated with poverty, even considered an inferior, “dirty” product. White rice, on the other hand, was considered modern and sophisticated

.

But the “modern” and “sophisticated” form of the food also made it unhealthy. Broad and Cavanagh argue that polishing rice into the sparkling white form that most people now prefer has caused major adverse health impacts.

First, polishing removes most of the healthy vitamins and minerals found in rice.

These include vitamin B and thiamine, the lack of which causes beriberi, a disease that afflicted those incarcerated by Japanese forces in World War II.

Beriberi supposedly disappeared when guards let the prisoners cook the bran shavings that came off the polished rice they were fed with.

White rice also raises the risk of diabetes,

fast rising in the Philippines and elsewhere, as polishing removes nutrients that guard against the disease. Moreover, polished rice causes blood-sugar levels to rise more rapidly than brown rice does, further contributing to diabetes risk.

Polishing rice likewise reduces its protein content.

Still other documented advantages of brown rice include reduced risk of gallstones;

lower creation of arterial plaque buildup,

hence reducing chances of developing heart disease and high cholesterol;

high fiber content, thereby helping prevent colon cancer and promoting weight loss;

presence of calcium, potassium, selenium, manganese, magnesium and silica, an important mineral for bone health and slowing the aging process…

The list goes on. In short, the more polished the rice, the less healthy it is. Apart from type 2 diabetes, higher risks of other illnesses such as heart disease, obesity, cancer, Alzheimer’s disease, etc. are associated with eating well-milled rice.

The Asia Rice Foundation favors the term “whole grain rice” over brown rice, which should hold as much appeal to health buffs as whole grain cereal products do in general.

There is another important dimension to the merits of brown rice: It may actually hold the key to our country’s attaining self-sufficiency in rice, a goal that Agriculture Secretary Proceso Alcala seeks to achieve by next year. In the milling of brown rice, only around 28 percent of the husk is removed, unlike white rice that entails removal of 38 percent of the husk. That is, up to 10 percent additional rice volume can be achieved (higher “milling recovery”) from the same amount of palay if milled as brown rather than white rice.

Brown rice is also more filling.

Since whole grains contain more nutrients per calorie than polished and refined grains, people need less of it to fill their stomachs—one reason whole grain products are the choice of dieters.

Mendoza believes that consuming brown rice would lead people to eat less rice in general— by his estimate, up to 20-40 percent less

. He calculates that with brown rice, Filipinos will only consume an average of 84 kilograms per capita, as against the current level of around 110 kilos. With that, he figures that we can forego rice imports altogether with just 50 percent of Filipinos opting for brown rice.

So why don’t we eat more unpolished or whole grain rice? As they asked around, Broad and Cavanagh found the most common answers to be: “White rice tastes better” or “Our children find white rice easier to digest.”

Some point out that brown rice takes longer to cook, thus requiring more fuel. Still others mention that brown rice tends to invite more insects, which are attracted to the same nutrients that make it so much healthier for humans. A valid concern is that it is (now) harder to find unpolished brown rice, and contrary to its image as “poor man’s rice,” it is actually more expensive than white rice.

None of these drawbacks is insurmountable. The taste can be addressed by the proper choice of rice variety, or mixing with well-milled rice. Cooking duration, which is associated with water absorption, can be shortened by soaking brown rice for half an hour before cooking.

Proper storage will address insect problems.

Scarcity and high price are not because brown rice is harder or costlier to produce; on the contrary, it entails less milling, hence less energy cost. It is the historical decline in consumption explained above that has turned it into a niche market, with its associated higher marketing costs.

Mendoza is confident that with wider consumption of unpolished rice, the supply side will respond appropriately and eventually make healthier brown rice both widely accessible and affordable. But we Filipino consumers need to make the initial step.

And the step is well worth it. We will not only be helping ourselves, toward better health; we will also be helping the country, toward better food security.

http://opinion.inqui...with-brown-rice

Edited July 17, 2012 by Call me Bubba

[Call me bubba]

more interesting news on BROWN RICE

actually 2 articles.

 

 

The Philippine Rice Research Institute (PhilRice) and the Nueva Ecija Medical Society (NEMS) have partnered in the promotion of the nutritional and health benefits of brown rice.

Hazel Antonio, National Year of Rice (NYR 2013) campaign director,

said the partnership of PhilRice with NEMS is significant step to help promote responsible rice consumption, including increasing Filipino’s uptake of Brown rice.

 

Aside from helping reduce DIABETES,

Antonio said the increased brown rice consumption benefits the country’s rice industry because of its higher milling recovery.

On promoting brown rice, Dr. Edgar Mendoza, president of NEMS, said the partnership between NEMS and PhilRice is one of the organization’s largest pro-patient moves that will enhance the awareness of the masses on prevention of major diseases.

“The promotion of brown rice in line with NYR 2013 is a good avenue for wise food choices

 

not only for diabetic patients but also for the common masses,” Mendoza said.

Based on studies, frequent consumption of brown rice

 

may reduce the incidence of cardiovascular diseases such as hypertension,

hypercholesterolemia,

heart disease and stroke.

 

Cancer and diabetes may also be diminished by eating brown rice.

 

As partner, the NYR 2013 team have distributed brown rice, brown rice recipes,

and NYR collaterals during the recent celebration of the diabetes awareness week campaign in this city.

 

http://www.manilatimes.net/cancer-and-diabetes-may-diminish-by-eating-brown-rice-researchers/22834/

 

 

 

The Philippine Rice Research Institute (PhilRice) is conducting an extensive research on brown and pigmented varieties of rice (black and red)

 

to determine how these grains can help address malnutrition in the country, especially among marginalized groups.

Riza Ramos, head of the Rice Chemistry and Food Division of PhilRice

, said that the study on brown rice is being conducted to determine what are the additional vitamins (B vitamins), minerals (iron and zinc),

 

and dietary fiber that can be made part of a person`s diet.

Based on study, pigmented rice has antioxidants and phytonutrients that can prevent cancer.

It has also been used for strengthening kidney function,

treating anemia, promoting blood circulation,

removing blood stasis,

and treating diabetes in traditional Chinese medicine.

 

The B-group vitamins are found in many foods but they are water soluble and delicate.

“This means that they are easily destroyed, particularly by alcohol intake and the cooking process.

 

A person who has a poor diet for a few months may acquire B-group vitamins deficiency, so it is important that adequate amount of these vitamins are ingested regularly through a proper diet,” she said.

Ramos said the plant breeders of PhilRice are also developing iron-and zinc-dense rice.

A study by the Food and Nutrition Research Institute (FNRI)

 

shows that the prevalence of Zinc deficiency in the country was 21.6 percent and 20.6 percent, for infants and preschoolers, as well as female adolescents, respectively.

The prevalence among pregnant women was 21.5 percent. The elderly males have the highest prevalence at 33.6 percent, while it was 24.5 percent for elderly females.

She said PhilRice has also developed products with higher nutritional values like moringa-enriched rice crackers, bread with chili pepper leaves, and brownies with lees flavor.

 

Ramos said that vegetable-enriched rice products were developed to deliver for additional micronutrients such as beta-carotene (precursor of vitamin A and antioxidant),

folate (a form of water-soluble B vitamin), and iron.

 

She said the PhilRice is also into feeding activities for school children, and conducting seminars on dietary fiber, and other health and nutritional concerns of Filipinos.

Henry Mamucod, over-all in-charge of the Nutrition Month celebration, said that feeding activities were scheduled on July 26 in elementary schools here.

 

Mamucod said the schools were identified by the city`s Department of Education as having the most undernourished children in the province.

 

Likewise, Ramos said there will be a seminar on dietary fiber and other health and nutritional concerns of Filipinos by food and nutrition on July 30.

“These efforts are all to help address malnutrition- over or under- in many forms or types,” she added. PNA

 

http://www.manilatimes.net/philrice-conducts-research-on-how-brown-pigmented-rice-can-help-solve-malnutrition/22837/

 

 i rarely highlight words in my posts unless its to "get your attention" on certain facts of an article

this health article on brown rice affects us all.

Edited July 25, 2013 by Pittman apartments Sgn

[Old55]

Great topic, brown rice is healthy but we love white rice. If eaten in moderation white rice is OK once in awhile.

I am very pleased with my wife. When she first arrived she eat it three times a day now maybe three times a week.

We eat both brown and white rice but not mixed together. Here in the States we can get a mix of brown red and wild rice that is very good if you like it somewhat chewy.

[Tukaram (Tim)]

The first time I went to the market with my girl friend I pointed out a brown/white mix and the look of disdain from her, and the rice seller, let me know I committed some faux pas ha ha.   I have also seen the red rice here... but never seen anyone buy it!  She doesn't try new things very well, so it may take some work on my part.

[Thomas]

Good officials start recomending things I have recomended since decades  :)

 

But I admit I eat white rice when I eat sweet rice porrage  :)

[Call me bubba]

another news article on the benefits of BROWN RICE aka unpolished rice

 

Science City of Munoz — A food scientist says many Filipinos are unware of the nutritional superiority of brown, pigmented and iron-dense rice.

Dr. Marissa Romero, of the Philippine Rice Research Institute,

said that unpolished rice is more benficial than white grains.

Romero said research showed that eating brown rice

 

may reduce the incidence of cardiovascular diseases such as hypertension,

hypercholesterolemia,

heart disease and stroke.

 

Citing the same study,

she said that polishing Brown rice to obtain white rice

Removes 15% of proteins, 85% of fats,

80% of thiamine, 70% of riboflavin,

68% of niacin, 90% of calcium,

75% of phosphorus, 60% of other minerals.

 

“Indeed, Whiter does not always mean better.

Brown rice even makes delectable porridge such as goto, lugaw,” Romewro said.

 

Romero also said that if brown rice is more nutritious than white rice, sprouting brown rice is even more desirable.

She said sprouted brown rice has gamma-aminobutyric acid, about 10 times the level in white rice,

which is anticancer and good for brain metabolism.

 

“It also contains Fiber, which is good in managing Constipation

and in fighting colon cancer plus loads of other nutrients,” Romero noted.

 

A poster health-promoting antioxidants from pigmented rice published in the Philippine Journal of Crop Science in 2009 by PhilRice experts shows that pigmented rice has more anthocyanins, which act as powerful antioxidants.

 

http://manilastandardtoday.com/2013/07/23/unpolished-rice-healthier-than-white/

[Tukaram (Tim)]

My girlfriend said only poor people eat brown rice... but could answer me why that would be so if brown is more expensive most places...

[JJReyes]

They have been trying to convince Filipinos to switch back to brown rice for the last sixty years. It's like telling someone to stop eating ice cream because unsweetened yogurt is better for you. In the meantime, the International Rice Research Institute is developing genetically engineered seeds that are sweeter. Reason? That's what the people want to eat.