Gluten Free
Info:
The difference between brown rice and white rice is not just color!
A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is whiter rice, but also rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain—a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
As a dietary supplement. Always read and follow directions on label.
Supplement Facts
Serving Size 20 g
Servings Per Container 40
Amount Per
Serving
% Daily
Value
Calories
80
N/A
Fat
0.4 g
N/A
Cholesterol
0 g
N/A
Sodium
4 g
N/A
Carbohydrates
2.8 g
N/A
Sugar
0.2 g
N/A
Fiber
2 g
N/A
Protein
16 g
N/A
Percent Daily Values are based on a 2,000 calorie diet.
The products and the claims made about specific products on or through this site have not been evaluated by Fit Shop™, Fitshop.ca or the Canadian Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem Fit Shop™, Fitshop.ca is not responsible for any statements or claims that various manufacturers make about their products or the general information provided for each product on this website. We cannot be held responsible for typographical errors or product formulation changes. Please consult with your own physician or health care practitioner regarding the suggestions and recommendations made at Fit Shop™, Fitshop.ca and especially before using any product sold on this website.
Serving Size 20 g
Servings Per Container 40
| Amount Per Serving |
% Daily Value |
|
|---|---|---|
| Calories | 80 | N/A |
| Fat | 0.4 g | N/A |
| Cholesterol | 0 g | N/A |
| Sodium | 4 g | N/A |
| Carbohydrates | 2.8 g | N/A |
| Sugar | 0.2 g | N/A |
| Fiber | 2 g | N/A |
| Protein | 16 g | N/A |
Details
Info:
The difference between brown rice and white rice is not just color!
A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is whiter rice, but also rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain—a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
Copyright © Fitshop™ 2012. All rights reserved.
® INTERAC Online is a TRADE-MARK OF Interac Inc. USED UNDER LICENCE.