Questions of nutrition - whole rice (brown rice)

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Questions of nutrition - whole rice (brown rice) - benefit
QUESTIONS OF NUTRITION - WHOLE RICE (BROWN RICE) - BENEFIT
Let us look at a rice grain. The inner kernel, the endosperm, consists mainly of starch, as is the case with all other grains, for example wheat and barley. From this we get white flour. Starch is a carbohydrate, and supplies energy, without which we cannot live. That is why it would be unwise to throw away the starch and use only the bran, for example, because the proportion in which starch is associated with the others substances contained in the grain is intimately related to the needs of our bodies. The proportion matches the correct formula. To meddle with it would be equivalent to altering the proportions of the ingredients of a perfect recipe, the one our wise Creator provided for our benefit and that of other animals.
Besides the starch, the grain contains bran. This, in turn, is made up of layers of gluten, various minerals and trace elements. Research has shown that only the most minute amounts of these trace elements are required, yet if they are missing altogether, the various functions of the system begin to suffer. These known and unknown trace elements are found in the outer layers of the grain, the bran.
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