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Brown Rice vs. White Rice for diabetes


Rice is one of the most abundant food plants on Earth. For over 5,000 years, it's been an important food staple, and approximately half of the world's population depends on it. White rice has become increasingly popular since it is cheap and has a long shelf life. The US Rice Producers Association estimates that people in Asia consume up to 300 Pounds per year and residents of the United Arab Emirates eat 450 pounds per year. The French, at the other end of the spectrum hardly eat any rice at all, only ten pounds each year.

In the US, a person now eats an average of 26 pounds of rice every year. And that number is climbing. So is the number of individuals stricken with diabetes annually.

These people have a higher risk of developing diabetes and being forced to endure debilitating side-effects and premature death. A variety of studies have demonstrated that if rice eaters replace the white rice in their diets using brown rice, they could decrease their risk of becoming diabetic by nearly 20 percent.

Research done in the Harvard School of Public Health in Australia, China, Japan, and the United States demonstrated that white rice has a high glycemic index. When people consume large portions of it every week, blood sugar spikes after meals, and gives individuals a 10% higher probability of developing diabetes. Dietary experts add that switching to brown rice can help reduce the risk of people developing diabetes.

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