A 2010 article in the Archives of Internal Medicine sites research showing that consuming brown rice instead of white rice can lower the risk of type II diabetes. Just in time as the CDC announced last week that the number of Americans with diabetes will range from 1 in 3 to 1 in 5 by 2050. Compare that to the current embarrassing average of 1 in 10 Americans with diabetes. More alarm bells ring as we add that to the one out of three children born in 2000 who are destined for insulin shots. That’s crazy. Diabetes isn’t a virus. The condition is preventable; some feel curable, with a better diet and exercise.
I was all smiley to see the NY Times post the link to the brown rice study. News! Eating brown rice makes more sense! People sometimes make fun of me with my hippie dippy brown rice meals. In the 1980’s as a newly converted healthy food person, I used to pack brown rice in my suitcase when I was going to visit my relatives in the Midwest. Eyes rolled. My Uncle Bill used to say – you eat bird seed!
I like brown rice. I prefer brown rice. It has texture and flavor even plain and naked. And the naturally-occurring fiber takes care of portion control. One can eat mounds of white rice and never feel full. Not good. And you can do so many fun things with it (see Golden Spice Rice, Mexican Brown Rice, Fried Rice with Peas and Currants).
Some folks complain that it is too sticky or too crunchy. You do have to learn how to cook it carefully to produce the best outcome. Bring it to a full boil. Lower the heat to a gentle simmer. Cover and don’t disturb until all of the water has been absorbed. Let the rice rest 10 minutes before digging in. A well-made pot (this one is perfect) to cook whole grains in is also helpful.
Tell us your favorite way to enjoy this grain once considered hippie food and that is now preventative medicine.