One More Reason to Pick Brown Rice Over White

That simple switch can actually lower your risk of diabetes

If you’re at all health conscious, I assume you’ve done as I have, and pretty much banished white rice from your cupboards. After all, every study coming out these days suggests that refined carbohydrates are about as good for you as bacon. Last month, we reported that bagels are bad for our heart. And today, a new study in the Archives of Internal Medicine suggests that eating white rice on a regular basis can seriously up your risk of diabetes. Eating brown rice, on the other hand, can lower it.

Researchers at the Harvard School of Public Health (HSPH) found that eating five or more servings of white rice per week was associated with a 17 percent greater risk of type 2 diabetes–even after adjusting for other lifestyle factors such as age, BMI, family history and other dietary habits. That’s because white rice, and other refined carbohydrates, turns immediately into sugar once they hit our bloodstream. This catapults glucose levels, wreaks havoc on the pancreas, and over time, can lead to diabetes.

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