MANILA, Philippines?In this period of rice shortages, it?s a great irony to spend more money on well-polished rice even if it?s less nutritious and healthy than its cheaper variety. A Japanese saying goes, ?Eating grains without their skins causes people to become poor (in body and spirit) and have no clothes on (that protect them against disease and from the cold).?

Indeed, we use up more electricity to polish rice and get rid of the nourishing parts of its grains. In the book, ?Healing with Whole Foods,? author Paul Pitchford enumerates those valuable nutrients:

1. Rice bran contains Vitamin E, which lowers excess fat and cholesterol and provides antitumor protection.

2. Gamma-oryzanol, an antioxidant found only in rice bran, strengthens the musculature of the body while converting fat to lean body mass. It improves blood circulation to the extremities, overcomes clots and blood stagnation, and improves hormonal balance by regulating pituitary secretions.

Aging process

3. Alpha-lipoic acid, another antioxidant, promotes liver restoration, slows the aging process and converts glucose to energy.

4. Glutathione peroxidase is an antioxidant enzyme that reduces mucus excesses, boosts respiratory function, and helps detoxify the body. Known to counteract the effects of aging, it?s also used in the treatment of alcoholic cirrhosis, rheumatoid arthritis, multiple sclerosis, acne and asthma.

5. Superoxide dismutase, an antioxidant enzyme, treats cataracts, arthritis and many symptoms of premature aging.

6. Proanthcyanidins facilitate wound healing, strengthen arteries, veins and capillaries, and improve blood circulation.

7. IP6 (inositol hexaphosphate) is beneficial in cancer therapy. It?s also used in the treatment of cardiovascular disease, kidney stones, and may be useful against immune-system disorders like AIDS.

There are other vitamins, minerals and antioxidants that are ?thrown away? during the milling process. So, it?s really wiser to eat brown rice!