Brown rice. Properties

A little history
Natural product, obtained by mechanical husking rice husk power plant of the grass family, but without being subjected to grinding necessary to remove the dark cuticle exists in the husk (which is fibrous nature and appearance of straw), and which is strongly attached to the surface of the grain. This cuticle was found to contain all the vitamins and active ingredients from rice, which, in order to achieve get the grain white rice as much as possible to achieve greater commercial acceptance, is completely eliminated by polishing, thereby ignores the most interesting part of the grain and takes advantage of the white part, which is the most indigestible by its almost exclusive starch-based composition.

The discovery that this is so dates from the late nineteenth century, when by chance it was found that in the cuticle lies the solution to the global problem of the cure of the disease called beriberi, which long had seriously affected Most of the eastern populations, whose fundamental food was husked rice (white). This suggested that there should be any cuticle that nutrient, which lacked the white rice, and that it was necessary for the maintenance and preservation of good health. It is therefore thought to isolate the substance of the cuticle benefactor, earning a product that was reluctant to split, and that therefore it was believed that it was a pure product, given its vital action that was agreed to call antiberiberi vitamin and designate him with the letter B. later found that not a single substance, but was a group of closely related substances (once as a minimum), five of which have proved to be part of biological catalysts of biochemical processes necessary for life, coenzymes, and the rest are vitamins in the strict sense of the word.

Its nutritional value

All the vitamins contained in brown rice in particular the B complex are active and essential nutrients in the diet and therefore a basic component in human food. The remaining components, but the body does not need indispensably ingestion in the diet, to be accelerators of biochemical processes, their incorporation into the diet stimulates the digestive and metabolic processes.

Since the human biological needs for each of the components of this group of vitamins are continuous and moreover can not be stored, it must appear on enough regimens containing products, including one that contains a greater proportion is brown rice, ie without bleaching or removing the cuticle that lines the point.

Brown rice is derived from natural rice in rice-husk power, as collected in the field, but after the husk be of straw that surrounds it and that would result because of their siliceous composition indigestible, but without removing the outer cuticle , on which they are attached active principles, which, having been dried by the action of sunlight, are kept unchanged indefinitely.
The use of rice as a replacement for the current white rice allows maintaining a high level in the body of B vitamins for naturally occurring, which not only prevents beriberi, but they are accelerated metabolic processes: digestion, circulation blood, excretion, respiration, etc..

They are natural characteristics of this rice its brown color and distinctive flavor, making it commercially unattractive, but these drawbacks are often avoided by considering its interest and dietary benefits of its introduction in the diet in place of rice white.

Bibliography:
R. Lezaeta.

*Automatic Translation