Article by: Dr Zoe Arugay
Photo: Newscom 

To all you rice people accustomed to white rice, how familiar is this - that as a kid, you would whine when you are served the occasional brown rice? I have, and only because it weirded me out. But brown rice has existed since forever, and it wasn't long after that we have accepted that brown rice is healthier than the prettier white jasmine rice.

A new research has again proven this. 

In the June 14 issue of the Archives of Internal Medicine, a new study showed that substituting brown rice or another whole grain for white rice can help reduce the risk of type 2 diabetes. 

The study went on to say that people who ate at least five servings of white rice a week had a 17 percent increased risk of type 2 diabetes, while those who ate at least two servings of brown rice a week reduced their risk of type 2 diabetes by 11 percent.

The study's lead author, Dr. Qi Sun, explained the probable reason for brown rice's protective effect is that it still contains many of the nutrients and fiber that are stripped away during the refining and milling process of white rice. Thus, it's easier for your system to digest white rice because of its "simplicity." The digestive enzymes can easily penetrate the rice grains, eventually increasing blood sugar more rapidly.

The fact that it's extra pricey compared to white rice could clue you in on its benefits.