Rice

Scientists at Columbia University and Stanford collaborated to reflect on the association between rapidly rising rates of type 2 diabetes and cardiovascular disease in India, and the adoption of refined carbohydrates – especially white rice and white flour – in that country. They advocated re-introduction of whole grains commonly consumed before 1950, including amaranth, barley, brown rice, millet, and sorghum, as a way to stem chronic disease in culturally-sensitive ways.
Nutrition Reviews, August 2011; 69(8):479-488

S.P. Choi and colleagues from Ajou University in Suwon, South Korea tested both black rice bran and brown rice bran for their effectiveness in protecting against skin inflammation. In mouse tests, they found that the black rice bran did suppress dermatitis, but the brown rice bran did not. The scientists suggest that black rice may be a “useful therapeutic agent for the treatment and prevention of diseases associated with chronic inflammation.”
Journal of Agricultural and Food Chemistry,  Sept 22, 2010; 58(18):10007-15.