½ Cup brown rice per day. That’s what we are allowed on our diet. This is in addition to the restriction of no wheat. We will talk about no wheat in another blog. Here I just want to look at the brown rice option.
Rice comes in long, medium, and short-grain types. Sticky rice is produced by the high-starch short grain variety, while long grain is generally less heavy and starchy. Milling processes also help define rice, as white rice is the most highly polished rice, with its bran, germ, and nutrients removed. Brown rice, on the other hand, is replete with nutrients, for only the hard, inedible outer hull is removed
In a study, the people who consumed five or more servings of white rice per week had a 17% higher risk of diabetes compared with the people who consumed less than a serving of the white stuff each month
Brown rice is by far the most nutritional rice form available. Brown rice is a quality source of the vitamin B1, B2, B3, and B6, as well as manganese, iron, selenium, magnesium, phosphorous, and the trace minerals. Additionally, it includes a good supply of protein and gammaoryzanol, an extract of rice bran oil that has been used to treat digestive, menopausal, and cholesterol problems.
While strolling along the aisles of Trader Joe’s, we ran across Brown Rice pasta. They have it in three organic styles: fusilli, spaghetti, and penne. The only ingredients are brown rice and water. We had never tried it but thought since it fit in the diet we would. Charlene came up with a delicious recipe which I will provide you tomorrow. The brown rice pasta tasted as good as regular or whole wheat pasta. I was surprised.
Seeing that brown rice is so much better for you and still provides the taste of pasta, I would recommend it.