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Publication: Living Green
A case for brown rice.

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            LIVING GREEN - Tuesday, May 20, 2008

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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