Accumulated evidence from prospective studies, intervention trials and studies on animal models of cancer has suggested a strong inverse correlation between selenium intake and cancer incidence.
Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product.
The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
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Our food ranking system qualified brown rice as an excellent source of manganese, and a good source of selenium, phosphorus, copper, magnesium, and niacin (vitamin B3).
By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron.
Selenium has been shown to induce DNA repair and synthesis in damaged cells, to inhibit the proliferation of cancer cells, and to induce their apoptosis, the self-destruct sequence the body uses to eliminate worn out or abnormal cells.
In addition, selenium is incorporated at the active site of many proteins, including glutathione peroxidase, which is particularly important for cancer protection.
The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.
Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.
At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing.