Preventing diabetes at the table – the little-known health benefits of sprouted brown rice

Diabetes is characterised by the presence of high levels of glucose in the blood and its most widespread form is type 2, which represents about 90% of cases alone. Type 2 diabetes is a chronic disease characterized by hyperglycemia or the presence of high blood glucose levels. It is caused by an altered production or function of insulin, the hormone produced by the pancreas, which allows glucose to enter cells and use them as an energy source. It generally occurs after 30-40 years of age and is closely related to excess weight. In fact, we talk about diabesity (diabetes plus obesity).

Cardiovascular diseases are the major complications of diabetes, together with other complications affecting the kidneys, eyes and peripheral nervous system. The disease can be prevented through a healthy lifestyle and above all with physical exercise and following a healthy and balanced diet.

According to forecasts by experts, 640 million people will be affected worldwide by 2040. It is however possible to keep diabetes and extra pounds at bay by adopting healthy lifestyles, especially at the table. One food that has been shown to decrease type 2 diabetes is brown rice – according to a study conducted by the Harvard School of Public Health (HSPH), replacing a 50-gram portion of refined rice with brown rice reduces the risk of disease by 16%.

What is sprouted brown rice?

Brown rice is nothing but the white grain with the external skin (also called husk) left on, which covers the grain. It is very rich in fibre and other important and valuable nutritional properties. The minerals supplied by sprouted brown rice are organic, as opposed to synthetic and do not lead to imbalances in the body. In fact, they have a natural balance and are bioavailable, because they have already been selected by a living organism – the rice plant.

Compared to classic white rice, which is refined, sprouted brown rice has a milder effect on blood sugar levels and insulin, which makes it particularly suitable for those suffering from diabetes and other metabolic and cardiovascular disorders.

Brown rice is a valuable aid in reducing cholesterol, stabilizing blood sugar levels, and is a refreshing and detoxifying food. A single cup of brown rice provides 80% of the daily requirement of manganese, rich in antioxidants and helps to synthesize fats as well as improve the nervous and reproductive system.

How is sprouted brown rice produced?

Germination is a natural process thanks to which a flow of energy, necessary for the plant to grow, activates and enables the transformation of a nutrient: the seed, into a super nutrient: the sprout. Sprouts contain high percentages (up to 100% more than the seed) of proteins, vitamins, mineral salts, and other beneficial substances such as fibre and essential fatty acids.

The proteins of the grain undergo a transformation, they are ‘pre-digested’ by the enzymes, breaking down into amino acids, which are easier and faster to digest and assimilate. Also, any anti-nutritional substances that may be present (e.g. phytates) significantly reduce. As they contain living and vital metabolic enzymes, they help to alkalize and counteract the acidification of the body.

The brown rice seeds are selected and immersed in pure spring water at a controlled temperature, activating the sprouting whilst respecting the natural environment and obtaining the sprouts at the maximum of their vitality. The unique farming process is followed by detailed monitoring of the sprouting, so it can maximise its nutritional power when it opens at its nutritional maximum of bioavailability. No extraction takes place, compared to the usual approach of extracting the starch from rice, which leads to the loss of 70 percent of its nutritional value.

Laboratory analysis has shown that sprouted brown rice contains many important ingredients and nutrients and the amino acid composition and micronutrient content are similar to that found in human breast milk. The whole seeds are used at the highest peak of their nutritional availability and transformed into a rice drink, which in nutritional and economic terms is more comparable to almond milk, with the advantage of not containing any allergens, such as nuts, and therefore it can be drunk by everyone. Rice cheese alternatives are suitable for everyone – whether celiac, lactose intolerant, allergic to certain ingredients or simply wanting to find a new way to increase health and wellbeing naturally.

About the author

Franco Vessio is the co-founder of MozzaRisella, the organic plant-based vegan cheese alternative made from whole rice, grown and sprouted in Italy. MozzaRisella is a forward thinking 100% plant based and vegan-friendly food brand which brings the very best of health, nutrition and quality from incorporating sprouting rice into their products.