Why Brown Is Better
- HULL'S KITCHEN: IS "HEALTHY" RICE KILLING YOU? TEMPLETON, HOLLIS; BENOIST, CLAIRE // Men's Fitness;Sep2014, Vol. 30 Issue 7, p18
The article discusses research on the carcinogenic metals found in white and brown rice, and includes ways how to avoid metallic rice.
- Brown Rice Rules. // Nutrition Action Health Letter;Jul/Aug2010, Vol. 37 Issue 6, p8
The article reports on a study published in "Archives of Internal Medicine" and "Circulation" that showed that people who ate more servings of white rice per week had a higher risk for Type 2 diabetes than those who ate less white rice and people who ate more servings of brown rice had less risk...
- Identification of quantitative trait loci for Cd and Zn concentrations of brown rice grown in Cd-polluted soils. Xiaoqin Zhang; Guoping Zhang; Longbiao Guo; Huizhong Wang; Dali Zeng; Guojun Dong; Qian Qian; Dawei Xue // Euphytica;Jul2011, Vol. 180 Issue 2, p173
Low grain cadmium (Cd) and high grain zinc (Zn) rice cultivars have become the current rice breeding objectives. However, the genetic control of Cd and Zn concentrations in brown rice remains poorly understood, especially when grown in Cd-contaminated soil. In this study, quantitative trait loci...
- Sugar Shocker. CASSETTY, SAMANTHA B. // Good Housekeeping;Jun2012, Vol. 254 Issue 6, p46
The article presents information on studies by Dartmouth College scientists that claim foods made with brown-rice syrup may contain arsenic.
- Effect of Amylose Content and Pre-germinated Brown Rice on Serum Blood Glucose and Lipids in Experimental Animal. Shallan, Magdy A.; El-Beltagi, Hossam S.; Mona, A. M.; Amera, T. M.; Sohir, N. A. // Australian Journal of Basic & Applied Sciences;2010, Vol. 4 Issue 2, p114
To study the effect of amylose content and Pre-germinated brown rice (PGBRL) on blood glucose and lipids, streptozotocin induced diabetic rats were fed on two cooked Egyptian rice varieties Giza175 high amylose 24.49 % for brown and 29.63% for white and Giza 181 low amylose 18.18 % for brown and...
- Microwave drying of cooked brown rice and the effect on the nutrient composition and trace elements. Jaroenkit, P.; Matan, N.; Nisoa, M. // International Food Research Journal;2013, Vol. 20 Issue 1, p351
The objective of this work was to study the effect of a new low temperature drying system by continuous and instant microwave power control on cooked brown rice. The drying system was operated in the microwave power range of 280 W to 320 W. Samples of cooked brown rice (4 cm diameter x 1 cm...
- Production of germinated Red Jasmine brown rice and its physicochemical properties. Y. Wichamanee; I. Teerarat // International Food Research Journal;2012, Vol. 19 Issue 4, p1649
The effects of soaking conditions and anaerobic treatment on the gamma-amino butyric acid (GABA) content in germinated Red Jasmine brown rice (GBR) were investigated in this study. Firstly, GBR was produced by soaking brown rice grains in water at different temperatures (5, 28, 35Â°C) and...
- WEIGHT LOSS. // Women's Health;Jan/Feb2015, Vol. 12 Issue 1, p34
The article offers information on several research studies relating to women's health including customer satisfaction on a meal containing small amount of junk food, the effectiveness of whole-wheat bread and brown rice in losing weight, and the average increase in the women's waist circumference.
- Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant. Yongsmith, Busaba; Thongpradis, Panida; Klinsupa, Worawan; Chantrapornchai, Withida; Haruthaithanasan, Vichai // Applied Microbiology & Biotechnology;Oct2013, Vol. 97 Issue 20, p8895
A single peak ( Î»max 370) yellow pigment-producing mutant derived from Monascus sp. TISTR 3179 was used for the pigment production in solid rice culture. Various factors affecting yellow tones were investigated. Hom-mali rice variety was the best amongst five Thai local varieties used for...