Questions of nutrition - whole rice (brown rice) (conclusion)

QUESTIONS OF NUTRITION - WHOLE RICE (BROWN RICE) (CONCLUSION)
This experience provides a strong argument in favour of changing over to whole cereals, including whole wheat and whole rye. It is incomprehensible how students who have seen films or experiments showing what happens to pigeons when they are fed on refined rice can continue to eat the very food that is responsible for such devastating results. They seem blind and thoughtless in the face of the evidence. Why spend time and effort in tireless research if the findings continue to be ignored by the consumer? Is it not strange that the consumer often prefers to take the consequences and become sick, rather than make a change in his diet?
Remember that natural rice, also known as unpolished, whole or brown rice, contains nine and a half times more minerals than the polished, refined kind. It is these minerals that are of vital importance to us. Observations have shown that whole rice contains substances that keep the blood vessels elastic for much longer and it is for this reason that Asians seldom suffer from hardening of the arteries and high blood pressure.
Whole or brown rice should be prepared in the same way as refined rice, only do not pour away the rice water. The rice should be soaked in as much water as it is able to absorb and cooked in as little water as it requires to soften without the grains sticking together. Then the nutritional elements will not be wasted or lost. Brown rice can be served in a number of ways, and many Chinese and Middle Eastern recipes are excellent for this purpose.
*910/28/1*

Herbal
ŤCheap Tramadol Without Prescriptionť