“Brown rice is more nutritious than white rice in terms of niacin, thiamin, phosphorus and calcium.”
This was underscored by Engr. Rosemarie G. Garcia, Supervising Science Research Specialist of the Food and Nutrition Research Institute of the Department of Science and Technology (FNRI-DOST) in a Technology For a conducted at the Jollibee Plaza Function Hall, City of San Fernando last July 28, 2016.
“Kaninyumanggi” is actually a coined term for “kanin” (rice) and “kayumanggi” (brown), literally “brown rice.” The nickname originated from DOST, she explained.
Engr. Garcia noted that eating two or more servings of brown rice per week was associated with a lower risk of disease like anemia and zinc deficiency. Brown rice is a healthier alternative that will hopefully reduce the demand for white rice while increasing the intake for micronutrients and dietary fiber. These nutrients have been associated with the prevention of micronutrient deficiencies and lifestyle-related diseases like diabetes and certain forms of cancer.
Based on the FNRI 8th National Nutrition Survey, three out of ten Filipinos were found obese. Likewise, one in every 16 persons has diabetes. As an advocate of healthy lifestyle, Engr. Garcia said, they are on the process of conducting technology promotion and demo activities on brown rice consumption catering to large rice millers in Nueva Ecija, Isabela, Tuguegarao, Tacloban and Camarines Sur.
“Ouroptimized brown rice is the most shelf-stable brown riceamong commercially available brown rice in the local marketbecauseof a simple technology which extended its shelf-life and made brown rice easier to cook while retaining all its health benefits,” she added.
Mainly, individuals who consumed brown rice for six months, exhibited greater decreases in levels of Fasting Blood Sugar, Postprandid Glucose Test, Body Mass Index, weight and Blood Pressure at endline. Moreover, Engr. Garcia clarified that “Kaninyumanggi” provides all the necessary carbohydrate requirements of an individual just like white rice. The dietary fiber it contributes is attributed to the prevention of risk of obesity, diabetes mellitus, cardiovascular diseases and some forms of cancer. (Monette H. Herrera)