TheQueen
06-17-2010, 03:01 PM
http://graphics8.nytimes.com/images/2010/06/15/health/15well_rice/15well_rice-blogSpan.jpg
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.
Just replacing a third of a serving of white rice with brown each day could reduce one’s risk of Type 2 diabetes by 16 percent, a statistical analysis showed. A serving is a cup of cooked rice.
CONTINUE READING (http://well.blogs.nytimes.com/2010/06/15/eating-brown-rice-to-cut-diabetes-risk/?src=me&ref=homepage)
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.
Just replacing a third of a serving of white rice with brown each day could reduce one’s risk of Type 2 diabetes by 16 percent, a statistical analysis showed. A serving is a cup of cooked rice.
CONTINUE READING (http://well.blogs.nytimes.com/2010/06/15/eating-brown-rice-to-cut-diabetes-risk/?src=me&ref=homepage)