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Tuesday, June 14, 2016

BROWN RICE VS WHITE RICE

White rice associated with 17% higher risk of diabetes, 5 servings per week vs less than 1 per month

People eating 5 or more servings of white rice per week had a 17% greater risk of type 2 diabetes compared to those eating less than one serving per month after adjusting for age, lifestyle and dietary risk factors according to a 2010 analysis by researchers at Harvard School of Public Health in Boston, Massachusetts, USA.

Replacing one-third serving of white rice with brown rice per day lowers type 2 diabetes risk 16%

“We estimated that replacing [one-third serving] of white rice with the same amount of brown rice was associated with a 16% lower risk of type 2 diabetes, whereas the same replacement with whole grains as a group was associated with a 36% lower diabetes risk,” the authors of the paper noted.

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Posted by Larry Hobbs on Tue, Jun 14, 2016 9:15 am | [0] comments

BROWN RICE VS WHITE RICE

Brown rice associated with 11% lower risk of diabetes, 2 servings per week vs less than 1 per month

People eating 2 or more servings of brown rice per week had an 11% lower risk of type 2 diabetes compared to those eating less than one serving per month after adjusting for age, lifestyle and dietary risk factors according to a 2010 analysis by researchers at Harvard School of Public Health in Boston, Massachusetts, USA.

Replacing one-third serving of white rice with brown rice per day lowers type 2 diabetes risk 16%

“We estimated that replacing [one-third serving] of white rice with the same amount of brown rice was associated with a 16% lower risk of type 2 diabetes, whereas the same replacement with whole grains as a group was associated with a 36% lower diabetes risk,” the authors of the paper noted.

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Posted by Larry Hobbs on Tue, Jun 14, 2016 9:01 am | [0] comments

Tuesday, February 23, 2016

RICE

Cooking rice with coconut oil and refrigerating for 12 hours could reduce calories by 50-60 percent

Scientists found that by cooking rice in water with coconut oil added, then refrigerating it for 12 hours, increased resistant starch in the rice and reduced absorbable calories by 50-60 percent.

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Posted by Larry Hobbs on Tue, Feb 23, 2016 9:49 am | [0] comments
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