FeaturesOct/Nov 2009 Issue

Transforming Rice

The nutrient-plush outer layer that lends brown rice its distinctive color. Chock-full of thiamin, rice bran was the treatment of choice in the late 19th century for beriberi, a disease of the nervous system caused by thiamin deficiency. An excellent source of fiber, use rice bran in baked goods, breads, cereals and pancakes to add a nutritious, gluten-free punch. Store it in the refrigerator and use it within two to three months.

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