Brown Rice: The Resurgence Begins

The USDA's new dietary guidelines have prompted an interest in whole grains. Grains like brown rice have long been a specialty health food - but there are signs this is changing.

Brown rice has had a hard time shaking its association with boring health fare. But after years of nutrition experts touting its benefits, signs indicate that more and more people think brown rice is the greatest thing since sliced (whole-wheat) bread.

So what is so good about brown rice?

...While white rice loses vitamins, minerals and fiber
during the milling and polishing process, brown rice arrives in grocery
stores with only its outer hull removed.

It contains four times the insoluble fiber of white rice and packs a punch of niacin, vitamin B6, magnesium, manganese, phosphorus, selenium and vitamin E. It also contains the amino acid lysine and protein.

Brown rice, like other whole grains, has been found to reduce the risk of diabetes, heart disease and rectal cancer...

There are those that say it has no flavor - but actually I feel it's the opposite. Brown rice does have a flavor - however it can take time to wean yourself off processed foods. After that, there's no going back.

Thanks to Andrew LaVallee, Columbia News Service, for prompting this.

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