The secret to a healthier diet has been around for centuries: a return to unprocessed grain in its natural state. And in Asia, the health benefits could be huge
People now mostly eat white rice, which became popular in the 1960s. It is produced by a milling process that removes the nutrients of brown rice, contributing to an increase in health conditions such as diabetes, say researchers. Thousands of traditional rice varieties are no longer grown because farmers have been encouraged to plant high-yield breeds of white rice.
Everyone is told to grow the same rice and it’s destroying farmers. They are now nutritionally deficientLess-refined brown rice, she adds, contains more fibre and magnesium that lower the risk of diabetes in a rice-heavy diet., is encouraging farmers to switch back to older varieties. He travels around India, Sri Lanka and the Philippines collecting seeds that can be stored and offered to other farmers.
“Everyone is told to grow the same rice and it is destroying farmers. They are now nutritionally deficient and have to eat more of these new rices because the stomach doesn’t understand quantity, it understands nutrition.” New “improved” rice varieties emerged in the 1960s as a way to produce more food. Technological innovations became known as the green revolution and included the creation of high-yield
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