http://screenprintmylife.com/2009/11/08/white-rice-and-brown-rice-why/ calorie diet menus Wed, 14 Jul 2010 06:25:10 -0400 http://wordpress.org/?v=2.8.4 hourly 1 http://screenprintmylife.com/2009/11/08/white-rice-and-brown-rice-why/comment-page-1/#comment-5988 Celtic Tejas Sun, 08 Nov 2009 16:39:02 +0000 http://screenprintmylife.com/2009/11/08/white-rice-and-brown-rice-why/#comment-5988 Your Serving sizes are different. 1) It takes more white rice to fill your needs 2) White rice has ADDED(fake) things to make it nutritional because it was stripped away in processing. 3) White Rice is much Higher in Glycemic index it coverts into sugar very quickly, making it less filling & bouncing your blood sugar all to heck.http://www.glycemicindex.com/ Your Serving sizes are different.
1) It takes more white rice to fill your needs
2) White rice has ADDED(fake) things to make it nutritional because it was stripped away in processing.
3) White Rice is much Higher in Glycemic index it coverts into sugar very quickly, making it less filling & bouncing your blood sugar all to heck.http://www.glycemicindex.com/

]]> http://screenprintmylife.com/2009/11/08/white-rice-and-brown-rice-why/comment-page-1/#comment-5987 sandyhom Sun, 08 Nov 2009 14:46:27 +0000 http://screenprintmylife.com/2009/11/08/white-rice-and-brown-rice-why/#comment-5987 Brown rice and white rice have similar amounts of calories, carbohydrates, fat and protein. The difference between the two lies in processing and nutritional content. If the outermost layer of a grain of rice (the husk) is removed, the result is brown rice. If the bran layer underneath is removed, the result is white rice. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as B1, B3, and iron are sometimes added back into the white rice making it "enriched", as food suppliers in the US are required to do by the Food and Drug Administration (FDA). One mineral that is not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg. When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.[1] Among other key sources of nutrition lost are fatty acids and fiber. In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice. Although this effect also depends on natural adaptation to the product by its users and whether or not the rice has been washed prior to cooking, brown rice generally allows better digestion. Brown rice and white rice have similar amounts of calories, carbohydrates, fat and protein. The difference between the two lies in processing and nutritional content. If the outermost layer of a grain of rice (the husk) is removed, the result is brown rice. If the bran layer underneath is removed, the result is white rice. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process. A part of these missing nutrients, such as B1, B3, and iron are sometimes added back into the white rice making it “enriched”, as food suppliers in the US are required to do by the Food and Drug Administration (FDA). One mineral that is not added back into white rice is magnesium; one cup (195 grams) of cooked long grain brown rice contains 84 mg of magnesium while one cup of white rice contains 19 mg.
When the bran layer is removed to make white rice, the oil in the bran is also removed. Rice bran oil may help lower LDL cholesterol.[1]
Among other key sources of nutrition lost are fatty acids and fiber.
In addition to having greater nutritional value, brown rice is also said to be less constipating than white rice. Although this effect also depends on natural adaptation to the product by its users and whether or not the rice has been washed prior to cooking, brown rice generally allows better digestion.

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