Brown rice is better to reduce the risk of diabetes

Take a packet of sugar and pour it into your mouth. You’re pretty much the same thing by eating lots of white rice.

White rice has a white color because it is milled and processed, which takes away all its nutritional value and converts it into carbohydrates “empty” (without nutritional interests). After the rice has been ground, many producers of rice enriched white rice by adding nutrients.

Brown rice is different. It is not ground (or very few), leaving the nutrients intact.

So it’s no surprise that a new study has shown that brown rice can reduce the risk of diabetes.

The data from this study show that if you consume at least 340 grams of white rice per week, go to brown rice will reduce your risk of diabetes by 16%. And if you replace all your white rice consumption by any type of whole grain, you can reduce the risk of diabetes by 36% more.

White rice is placed high in glycemic index (like sugar) and diabetes makes it difficult to process sugar in the blood through your body (or it must address in order to create energy for the organs can work). Eat white rice therefore has the same problem as eating sugar.

Brown rice is a better alternative because it is less processed and retains its nutrients and its hull (good for the heart), which is an insoluble fiber.

The sound, barley and oats are other whole grains, drink in priority to white rice.