Natural health advocates have long advocated nutrient-dense whole grains over the bleached and processed kinds, like white rice and white bread. Brown rice, for example, is loaded with fiber, B vitamins, phytochemicals and other nutrients. Scientists are now documenting that it has specific disease-fighting properties, too. For example, NaturalNews recently reported on Temple University research that found a compound in brown rice which lowers blood pressure and may prevent heart attacks (http://www.dreddyclinic.com/diet/alcaline/alk_diet.php). Now Harvard School of Public Health (HSPH) investigators have discovered eating two or more servings of brown rice per week slashes the risk of type 2 diabetes.

"Rice consumption in the U.S. has dramatically increased in recent decades. We believe replacing white rice and other refined grains with whole grains, including brown rice, would help lower the risk of type 2 diabetes," Qi Sun, who headed the research while at HSPH and is now an instructor of medicine at Brigham and Women's Hospital in Boston, said in a statement to the media. Read more...

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