Brown rice: The heart-healthier choice

By Ma. Susana O. Encarnacion

Do you know that brown rice or “unpolished rice” is more nutritious than white rice? Rice when polished loses significant amount of calcium, phosphorous and thiamine.  Brown rice, with only the husk removed retains its brown color due to the bran layer left intact. This bran layer is also believed to have cholesterol lowering effects.  It is rich in dietary fiber which may reduce the risk factors associated with constipation, hypertension, diabetes and colorectal cancer.

Despite its health benefits, only a few people use brown rice.  It is because brown rice has short shelf life.  Moreover, it is not usually available in the market due to low supply and consumers are not aware of its health benefits.

In support of the government’s advocacy to promote brown rice, the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) conducted a study that has been able to extend the shelf-life of brown rice from its original one to four months to 4 to 9 months.

The consumption of brown rice because of its higher milling recovery and higher satiety value may provide a promising solution to our country’s problem of rice shortage and importation.  This may contribute significantly to the realization of the Filipino dream of rice self-sufficiency.

Now that you know that brown rice is good for your health and our economy, isn’t it time to shift from white rice to brown rice?

This message is brought to you by the Food and Nutrition Research Institute of the Department of Science and Technology, the government’s lead agency on food and nutrition research and development. For more information, contact: Dr. Mario V. Capanzana, Director, FNRI-DOST, General Santos Avenue, Bicutan, Taguig City; Telefax Numbers: 837-2934 and 837-3164; email: mvc@fnri.dost.gov.ph, mar_v_c@yahoo.com; website: http://www.fnri.dost.gov.ph. (FNRI-DOST S&T Media Service/PIA-Caraga)