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In the market

Brown rice

January 4, 2006

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What it is: Brown rice, which has its bran, germ, and endosperm intact, is chewier and slower-cooking than milled white rice. The bran in brown rice contains the grain's fiber, which slows down absorption of liquids and therefore lengthens the cooking time. During digestion, fiber slows down carbohydrates' conversion to glucose, which helps regulate blood sugar and makes you feel ... (Full article: 229 words)

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