ask for the brown rice, not the white

It has been known for some time that brown rice has a much better glycemic index (that is, they cause blood sugar to rise more slowly) than white rice. Similarly, whole wheat flour has a ower glycemic index than white flour. Nutritionists and doctors and the American Diabetes Assocation have been recommending for years that diabetics choose foods made with whole grains over those made with refined grains. Now a new study by Harvard School of Public Health researchers confirms that those who eat brown rice have a lower risk of developing diabetes than those who eat white rice. The researchers estimate that if 50 grams of white rice were replaced by 50 grams of white rice daily, a person would have a 16% lower chance of developing diabetes.

The other day I ate in a Chinese restaurant in San Francisco. I asked the waiter if I could get brown rice, but the restaurant did not serve it. Given the large number of people of Asian origin in San Francisco who frequent such restaurants, perhaps the city should develop an education program for restauranteurs about the benefits of brown rice and other whole grains.