Rice

Lower post-prandial blood glucose response can be important both for preventing and for controlling diabetes. In a study at the University of the Philippines, researchers used a randomized cross-over design to compare the effects on blood glucose of brown rice and white rice on 10 healthy and nine Type 2 diabetic volunteers. In healthy volunteers, the glycemic area and glycemic index were, respectively, 19.8% and 12.1% lower with brown rice than with white rice; with diabetics, the same values for brown rice were 35.2% and 35.6% lower than with white rice.
International Journal of Food Sciences and Nutrition. May-June 2006; 57 (3-4): 151-8.

While very few people are allergic to rice, when allergies do occur they are usually linked to specific proteins. Japanese researchers found that sprouted brown rice was much lower in two abundant allergens, when compared to non-sprouted brown rice, and that the reduction was probably caused by protease (enzyme) activity during germination.
Bioscience, Biotechnology, and Biochemistry, October 2005; 69(10):1877-83.

Rice is a staple in Asia, where breast and colon cancer rates are markedly lower than in the Western world. Scientists at the University of Leicester, UK, analyzed the phenolic compounds in brown rice, brown rice bran, and white milled rice (from the same varietal) to look for known cancer-suppressive compounds. They discovered that several such compounds were present in all three samples, but were found in much lower levels in the white rice. They postulated that consuming rice bran or brown rice instead of white rice may be advantageous with respect to cancer prevention.
Cancer, Epidemiology, Biomarkers & Prevention. November 2000; 9(11): 1163-70.