Also, I want to know if brown rice are absolutely good for health? Even for people with elevate triglecerides level also? If yes, can someone explain how?
Brown rice is better because it has more fiber and fiber is good for you. It has more fiber because the "hull" has not been removed as in the case of white rice. People with elevated trig levels are usually overweight. Losing weight helps to lower triglyceride levels. Also, it is best to limit starches- only 1 starch per meal. And the starches should be natural as a potato and not processed such as instant potatoes.
3 Responses to “How come brown rice is good for health and white rice are not given that white rice is also made from brown ri?”
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January 29th, 2010 at 9:44 am
White rice gets bleaches and so it looses some of it natural properties that make it healthy.
References :
January 29th, 2010 at 10:34 am
Brown rice is better because it has more fiber and fiber is good for you. It has more fiber because the "hull" has not been removed as in the case of white rice. People with elevated trig levels are usually overweight. Losing weight helps to lower triglyceride levels. Also, it is best to limit starches- only 1 starch per meal. And the starches should be natural as a potato and not processed such as instant potatoes.
References :
On a special diet to lower cholesterol & triglycerides. Visits to nutritionist.
January 29th, 2010 at 10:59 am
The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value.
If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing.
Polishing removes the aleurone layer of the grain-a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.
Highly refined breads, cereals, rice, pasta and crackers convert to sugar in the body much more quickly than whole-grain varieties, which may increase your triglyceride level. One way you can help to limit refined grains is to choose brown rice instead of white. You can see the entire article at this website:
http://my.clevelandclinic.org/heart/prevention/nutrition/triglycerides.aspx
References :
http://whfoods.org/genpage.php?tname=foodspice&dbid=128