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There are many health benefits of increasing the fiber in our daily diets. Whole Grain foods, like brown rice, are very different than processed foods made with whole-grain flours, like bread and cookies. The differences are an important topic for my coaching clients. Many of the chronic illnesses that those of us over 40 suffer from in America today have a Food As Medicine solution.
Please understand that whole-grain foods still have a place in your healthy lifestyle. The carbs that are best avoided include items manufactured in a plant using denatured, stripped grains that have been processed and include chemical ingredients. The kind of carbs that are vital to our ability to reduce our chronic illnesses associated with aging, like metabolic syndrome, high cholesterol, and diabetes, are whole grains like brown rice, and the carbs naturally present in a diet centered around fresh produce.
Unlike white rice, brown rice has all bran layers intact and thus contains all of its naturally present nutrients. These layers of bran act to protect the grain and to help maintain its fatty acids. It contains the highest amount of B vitamins out of all grains. Additionally, it contains iron, vitamin E, amino acids, and linoleic acid. Brown rice is high in fiber, extremely low in sodium, and is composed of 80% complex carbohydrates. Yep, that’s the good stuff!
Look for quality rice that contains a small number of green grains. I recommend buying high quality organic brown rice and storing it in airtight glass jars in a dark cupboard.
PREP TIME: 5 minutes
COOK TIME: 45-60 minutes
YIELD: 4 servings
Other fiber-rich recipes can be found on my website.