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How Could Brown Rice Cut Desire For Fatty Food? Brown rice, also known as unpolished rice, is a kind of whole grain. It is rice that has not been hulled, leaving the outer layer of bran on the grain. Any rice, including long-grain, short-grain, or sticky rice, may be eaten as brown rice. By removing the hull and bran, brown rice is refined into white rice. The refining process also strips off most of the vitamin, fiber, proteins, thiamine, calcium, iron, zinc, magnesium and potassium. That is why white rice does not offer the minimum nutritional requirements of the FDA (Food and Drug Administration). In order for white rice to be sold in supermarkets, it must be chemically altered with vitamins and iron. It has been known that brown rice is rich in fiber, selenium (preventing certain kinds of cancer), and manganese (helps create important fatty acids that make healthy forms of cholesterol). Brown rice is also believed to be a slow-release sugar, which can help stabilize blood sugar. While several studies in Asia have shown that consumption of white rice might raise the risk of Type-2 diabetes, one recent research has actually shown that eating at least 2 servings of brown rice every week can help people lower their chances of developing Type-2 diabetes by up to 11 percent.
The naturally occurring oils found in brown rice can help the body reduce LDL, the so-called bad cholesterol. Some studies had shown that 6 servings of whole grains weekly could reduce the formation of arterial plaque build-up and cut chances of developing heart disease and high cholesterol. An experiment with mice by a group of Japanese researchers from various institutions including Ryukyu University, University of Tokushima and Tomishiro Central Hospital found that brown rice could reduce the desire for high-fat foods. The findings that could help prevent obesity and diabetes in humans were published on July 23, 2012 in the ‘Journal of the American Diabetes Association’. A choice of fatty food and normal food was given to mice. Fatty food is a high-fat diet consisting of 45 percent lipids, 35 percent carbohydrates and 20 percent proteins, and the normal food consisting of 10 percent lipids, 70 percent carbohydrates and 20 percent protein. The mice chose the high-fat food every time and eventually became obese. Later on, the researchers replaced half of each diet's source of carbohydrates with brown rice, and the mice then opted for the normal food. Such action did cut half their increased weight. The same phenomenon was not seen when the white rice instead of brown rice was mixed with the food. When the mice were given gamma oryzanol that were extracted from the brown rice bran, they also chose the normal food, indicating that the substance helped raise the mice’s distaste of fatty food. After eating the fatty food, the mice’s stress was produced in the brain's hypothalamus, which controls appetite. This raises the mice’s desire for more fatty food. The findings indicated that eating brown rice was effective in controlling the stress. The concentration of sugar and neutral fat in the blood also decreased since brown rice inhibits absorption of fat in the bowels. Since brown rice is a safe food that is eaten by people for long time, researchers intend to develop nutritional supplements of gamma-oryzanol, a major component of brown rice, to prevent obesity and diabetes. They planned to conduct later in the year for a group of about 50 people who will take supplements of gamma-oryzanol. There are, however, certain things people should pay attention when dealing with brown rice. It takes longer to cook than white rice. In order to reduce the cooking time, brown rice should be soaked for several hours before cooking. Meanwhile, brown rice is also more prone to going rancid. Hence, it should be kept in refrigerator until used and it should not be kept beyond 6 months after purchase.
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