A Note on Brown Rice

Wheat remains one of the primary staple grains in the United States, and the glycemic load of processed wheat is a likely contributor to America's obesity epidemic. Rice contains considerably less fat, making it a superior source of carbohydrates. Rice-based diets have been used historically to address a number of medical conditions, and have gained some popularity as a means to help lose weight.

The health benefits of unpolished, brown rice outweigh those of white rice, as its whole grain provides more fiber, iron, B vitamins and other nutrients. (There are 1.5 grams of fiber per half cup of brown rice-almost three times the fiber in the same amount of white rice.)

Try Brown Rice Soup with Asparagus for a tasty, healthy meal!

Comments

[Mark]

1) In many cultures people "rinse" the rice before cooking to remove the starch, is this is a good idea?

2) I heard recently on the radio (I think someone from Prevent magazine) that pasta is even "better" that brown rice because it has a lower GIlycemic Index/Load

[Matt]

"Rice contains considerably less fat, making it a superior source of carbohydrates." Considerably less fat than wheat? Flour, pasta, bread, and other wheat foods are not significant sources of fat. In fact, they are nearly fat-free. Brown rice is also high-glycemic and appears nutritionally inferior to most other grains. Whole-grain oats are widely available, low-glycemic, and contain more fiber than brown rice. Steel-cut oats can be substituted for rice in almost any prepared dish as a healthy alternative.