White rice raises risk of type 2 diabetes

| 15/06/2010

(Scientific American): White rice joins the growing list of refined carbohydrates with links to increased risks for diabetes, according to a new large study that quantified odds for consumers of white rice—as well as brown rice. Turning brown rice white entails removing a rice grain’s bran and germ, which uncovers the white endosperm. The process also raises the grain’s glycemic index (a measure of a carbohydrate’s ability to raise blood sugar) and strips away vitamins, fiber, magnesium and other components that might help keep diabetes at bay. The new findings have key health implications because more than 70 percent of rice eaten in the US is white rice.

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