You knew that brown rice was good for you, but now there’s more research explaining why.
Scientists based in Philadelphia have found a constituent in the whole grain that reduces the potency of angiotensin II, a natural body protein that boosts blood pressure and hardening of the arteries.
That key ingredient occurs naturally in the outer layer of the rice grain — the part that gets stripped off to make white rice. Brown rice also offers more healthful fiber, vitamins and flavor while lessening blood-sugar spikes.
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