Researchers report that brown rice is better than white rice when it comes to protecting you from high blood pressure and artherosclerosis (hardening of the arteries). The two kinds of rice that may reduce the risk of heart disease by interfering with a protein (angiotensin II) linked to these health conditions are brown and half-milled rice.
“Our research suggests that there is a potential ingredient in rice that may be a good starting point for looking into preventive medicine for cardiovascular diseases,” said researcher Satoru Eguchi, an associate professor of physiology at Temple University School of Medicine in Philadelphia.
When brown rice is converted to white rice the heart-healthy layer of rice is stripped away. However, this vital layer can be preserved in half-milled (Haigamai) and incompletely milled (Kinmemai) rice, which are popular in Japan.
The study is slated to be released at the Experimental Biology annual conference, April 24-28, in Anaheim, Calif.