Why We Should Eat Brown Rice

DR. ANTONIO ALFONSO

So much of the nutrients in rice is lost if it is well polished as is usually done in the Philippines. That is why we should eat unpolished or brown rice, it was stressed by Dr.Antonio Alfonso of the Philippine Rice Institute.

Dr. Alfonso was one of three speakers at a forum on new approaches to health in the Philippines, November 28, 2012, at the Gateway in Cubao, Quezon City,


Brown rice, he explained, is unpolished whole kernel that is produced by removing the husk of the palay, leaving the bran layer intact. Also called “Pinawa,” it is a whole grain food containing bran, germ and endosperm.


Polishing to obtain milled rice, according to Dr. Alfonso, removes 15% of protein, 85% of fat, 80% of thiamine, 75% of phosphorus, and 60% of other minerals.


He adds that eating brown rice may help prevent the onset or reduce the incidence of cancer, diabetes and cardiovascular diseases such as hypertension, hypercholesterolemia, heart disease and stroke.


Dr. Alfonso, by the way, is the Chief Science Research Specialist, Plant Breeding and Biotechnology Division of PhilRice. He can be reached at tonyalfonso2002@yahoo.com.

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