Back to childhood diet--abit

[OakLeaf]

Rice is pure starch, has no vitamins or minerals to speak of and no roughage. At least brown rice (or red rice) has some roughage, vitamins and minerals. Not a lot, but some.

Um.... leaving aside the question of whether all brown rice is fungible and just going by the USDA's nutrient database, LGBR is high in protein, very low in sugar, high in complex carbs, high in iron, zinc, selenium and magnesium, very high in total fiber, high in vitamins B1, B6, pantothenate, and very high in niacin. It's hypoallergenic and pH neutral after digestion, unlike most grains which are acid-forming and highly allergenic.

A study published in 2006 in the International Journal of Food Science and Nutrition found that "[t]he total sugar released in vitro was 23.7% lower in brown rice than in milled rice. In healthy volunteers, the glycemic area and glycemic index were, respectively, 19.8% and 12.1% lower (p < 0.05) in brown rice than milled rice, while in diabetics, the respective values were 35.2% and 35.6% lower." [emphasis supplied] (Vol. 57, No. 3-4 p. 151)

Obviously any diabetic should follow her own doctor's recommendations, but the blanket statement that rice isn't good food is just wrong. Many people regard it as one of the most perfect foods on the planet.