Monday, June 15, 2009

Information on Germinated Brown Rice

Information on Germinated Brown Rice- Unpolished Rice which has been Soaked in Water Overnight (or 6+hours) before cooking
Compiled by Alden Towler –

“Rice compound reduces diabetes
Researchers have found that a compound that helps rice seed grow, springs back into action when brown rice is placed in water overnight before cooking, significantly reducing the nerve and vascular damage that often result from diabetes.
"You have to let it grow, germinate a little bit," says Dr. Robert K. Yu, director of the Institute of Molecular Medicine and Genetics and Institute of Neuroscience at the Medical College of Georgia. "Some of the active ingredients generated as a result of the germination process are beneficial to you."
Germinated brown rice's ability to help diabetics lower their blood sugar has been shown but how it works remained unknown. New research, published online in the Journal of Lipid Research, shows the growth factor acylated steryl glucosides or ASG, helps normalize blood sugar and enzymes that are out-of-whack in diabetes.”

Source: 1)

Useful Germinated Brown Rice
By Dr. Hari Bahadur KC

RICE is the most important food crop of Nepal. It has high economic as well as social value. Rice has supported a greater number of people for a longer period of time than any other crop since it was cultivated.
The new way of eating rice may change the diet in the next century. The potential health benefits of germinated brown rice have attracted public attention and challenging the deep-seated prejudice against brown rice.

Germinated rice is brown rice soaked in water until it just begins to bud. The outer bran layer becomes soft and more prone to water absorption, making it easier to cook. Enzymes produced during the budding process break down sugar and protein, giving the rice a sweet flavour. Experts say, the germinated rice may enhance brain functions and reduce levels of lipids, or fats, in the blood. Studies have found that germinated brown rice contains three times as much gamma amino butyric acid, an amino acid that works as a neurotransmitter, as conventional brown rice, and five times as much as white rice. Known to promote blood flow in the brain, the chemical has long been used for treating the after effects of brain injuries and strokes. It is also known to help stabilise blood pressure and reduce lipid levels in the blood. In addition, compared to ordinary brown rice, germinated brown rice is twice as rich in lysine, one of the essential amino acids that makes proteins in the body and contains a higher level of soluble fibber. Researcher reported that, dietary fibber has been found to be more beneficial in its soluble form.Source:

Traditionally, grains have almost always been soaked, sprouted or fermented before eaten.
In Japan there has recently been renewed interest in sprouted rice thanks to a number of recent scientific studies done on gamma-aminobutyric acid (GABA), a naturally occurring amino acid created during the germination process. The consumption of GABA is credited with important health benefits that range from lowering cholesterol and blood pressure, boosting the immune system, improving sleep, and inhibition of cancer cells. So it makes good sense to soak and sprout your rice. Both from the perspective of tradition and science. Today even the typical Japanese housewife knows to soak her rice before cooking

Better nutrition, enhanced digestion, less allergic potential – WOW, who could refuse sprouted foods?
More research validating sprouting comes from Japan at the Shinshu University in Nagano. A group of scientists recently found that soaking brown rice turbocharged its nutritional value. Soaking the rice over night stimulates the early stages of where a tiny sprout (less than a millimeter tall) grows from the grain. “The birth of a sprout activates enzymes in the brown rice all at once to supply the best nutrition to the growing sprout,” They found that sprouted rice is not only more nutritive with higher amounts of vitamins and minerals than non-germinated rice, but it is also sweeter and easier to cook. I can confirm these cooking results from personal experience.
Written by Jen Allbritton, CN
(Copyright © 2003 Vitamin Cottage Natural Grocers, Inc.)

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