Not exact matches
While there are lots of
different varieties of rice, the process that produces brown rice removes only the outermost layer of the rice kernel, which makes it the most nutritionally valuable type of rice — the milling of brown to white rice actually destroys nearly 80 % of the vitamins, as well as removing all of the
dietary fibre and essential
fatty acids!
The DNA that was most
different was on chromosome 11, specifically among genes that control the processing of
dietary fatty acids into some of the body's building blocks, the researchers report online today in Science.
When
dietary PUFA are not available, the body produces a small amount of unsaturated
fatty acid (Mead
acids), but these do not activate cell systems in the same way that plant - derived PUFAs do, and they are the precursors for an entirely
different group of prostaglandins.»