Red Rice Lower Diabetes Risk

Consumption of brown rice was not only used for weight loss, a new study shows, red rice powerful tool to reduce the risk of developing diabetes.

Rice is the staple food most Indonesian people. When harvested, the skin is still covered with rice husks (epicarp). Rice is also wrapped by the inner skin or epidermis (aleurone and pericarp). Subsequently harvested rice grain through the stages of drying and threshing, and splitting the skin, and milling.

 

The rice that we eat everyday or white rice is generally derived from rice that has been milled. Grain milling yield of paddy rice in the net without the epidermis. This makes rice exfoliation become fluffier when cooked, but it eliminates most of the nutrients contained in rice.

Brown rice is generally mixed with crushed or broken skin. This makes the skin red arinya still intact. In the epidermis there is protein, vitamins, minerals, fat, and fiber are very important for the body.

 

Replacing white rice in your diet with red rice can reduce the risk of type 2 diabetes. This extremely important discovery because the white rice consumption in the United States has increased dramatically in recent decades.

 

Recorded, approximately 18 million Americans suffer from diabetes type 2. Researchers at the Harvard School of Public Health states, eating two or more servings of brown rice for a week apparently associated with a decreased risk of type 2 diabetes. On the other hand they reported eating five or more servings of white rice for a week associated with an increased risk of same disease.

 

Replacing 50 grams per day of white rice (not cooked, the equivalent of one to three tablespoons) with equal amounts of red rice will reduce the risk of type 2 diabetes by 16 percent.

 

While replacing white rice with the same portion with other grains such as barley and wheat, is associated with a 36 percent decreased risk of diabetes. This study will be published online in the journal Archives of Internal Medicine. The researchers say this is the first study to specifically compare the white rice with brown rice in relation to increased risk of type 2 diabetes in the United States citizens.

 

White rice husk is made by removing the skin and parts of red rice seedlings. The researchers suggested that more than 70 percent of the rice eaten in the United States is a kind of white.

 

After adjusting for age and other lifestyle problems and dietary risk factors, men who consumed five or more servings per week of white rice has a 17 percent increased risk of diabetes, compared with those who ate less than one serving per month. However, eating two or more servings per week of red rice proved to be 11 percent lower risk of developing type 2 diabetes, compared with eating less than one serving of brown rice per month.

 

Another consequence of the purification process, including the loss of fiber, vitamins, magnesium and other minerals, such as lignans, phytoestrogens, and phytic acid, which may be a protective factor for risk of diabetes.

Replacing white rice and other refined grains with brown rice to prevent type 2 diabetes. Red rice, the researchers said, are often not quickly produce elevated levels of blood sugar after a meal.