Rice

Intake of whole grains has long been linked to decreases in the systemic inflammation that may be at the root of many chronic diseases. Researchers at the University of Nebraska recently completed a human trial that explored the mechanisms behind whole grains’ anti-inflammatory effects. They found that eating whole grains (barley, brown rice, or especially a mix of the two) even for a short period altered the gut microbiota in ways that coincided with improvements in systemic inflammation.
Gut Microbes, July 1, 2013; 4(4):340-6. (Walter et al.)

Brown rice, which contains all of its healthy bran and germ, has more than twice as much fiber, potassium, vitamin B6, and magnesium as refined white rice, as well as more of many other essential nutrients. However, white rice is still more common in many places around the world. Nutrition researchers surveyed 82 adults in Chennai, India to learn about their attitudes and preferences towards different types of rice, and also conducted taste tests. “Cooking quality and appearance of the grains” were the most important factors shoppers considered when choosing rice. While most strongly preferred white rice, 93% of participants were willing to substitute brown rice, if affordable, after the taste tests and learning about the health benefits. The researchers conclude that “education regarding health benefits may help this population switch to brown” rice.
Journal of the American College of Nutrition. 2013 Feb;32(1):50-7. (Sudha V et al.)