Publication: Living Green
A case for brown rice. | |
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LIVING GREEN - Tuesday, May 20, 2008
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Good morning,
Brown rice is not only better for you, it's better for the
environment than white rice too. So what's the difference?
Scroll down for a few facts that just might prompt you to
give brown rice a try and give your body and the environment
a break.
Thanks for reading,
Your Living Green editor
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* Rice goes through a variety of processes before it's ready
for cooking. After harvesting, the seeds are run through a
rice huller/husker for milling to remove the outer grain
husks. After this process, you're left with brown rice.
* To create white rice, te germ and the inner husk (bran) is
removed, the grain is then polished, usually using glucose
or talc.
* These added steps to turn brown rice to white remove nu-
trients that are sometimes then introduced back in via
synthetic sources - this is called fortified white rice.
* The loss of nutrients is broad and substantial. Plain white
rice has far less Vitamin E, Thiamin, Riboflavin, Niacin,
Vitamin B6, Folacin, Potassium, Magnesium, Iron and over
dozen other nutrients. Added to that, the dietary fiber
contained in white rice is around a quarter of brown rice.
* The environmental impact is in the processing - the less
processing of a food, the less energy required. There's also
the issue of the synthetic vitamins added back in - produced
in laboratories and factories from a variety of chemicals;
and these sorts of processes are well known for their
negative impact on the environment.
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