Brown rice beats white rice in new study

Next time you order wonton soup and a spicy Number 82, you might want to make sure it comes with brown rice.

Brown rice is a whole grain — white rice before it has been refined and polished and stripped of the bran covering, which is high in fiber and nutrients. Brown rice also has a lower glycemic index than white rice, which means it doesn’t cause blood glucose levels to rise as rapidly.

Now a new study from researchers at Harvard reports that Americans who eat two or more servings of brown rice a week reduce their risk of developing Type 2 diabetes by about 10 percent compared to people who eat it less than once a month.

And those who eat white rice on a regular basis — five or more times a week — are almost 20 percent more likely to develop Type 2 diabetes than those who eat it less than once a month.

Just replacing a third of a serving of white rice with brown each day could reduce one’s risk of Type 2 diabetes by 16 percent, a statistical analysis showed. A serving is a cup of cooked rice.

Two Harvard nurses’ health studies and a separate study of health professionals reached the conclusions, according to a story in the New York Times.

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