Kathleen Brown Rice, Governor Moonbeam's Sister
Posted on 06/14/2010 5:40:04 PM PDT by Willie Green
Or at least, I suspect that’s how I made it to type II...
I figure it was the tobacco more than the unhealthy diet that tripped me up...
But what the heck... I should've known better and wound up paying the price...
I shouldn't complain too much, because my problems are relatively mild compared to many other people. But it is still a humbling experience to suddenly discover that I'm not as healthy as I used to be.
Your post just reminded me of that ballad and I thought I’d share it. Hank Snow does a great rendition of it.
Define “better.”
In context of this article, better = healthier.
Of course, it might not be healthier if it's been stored too long.
Thanks for the info... I never realized that the brown has a shorter shelf-life than the white.
You know these Yukon eggs of ours some pink some green some blue A dollar per assorted tints assorted flavors too The supercilious cheechako might designate them high But one acquires a taste for them and likes them by and by Well Hard-Luck Henry took this egg and held it to the light And there was more faint pencilling that sorely taxed his sight At last he made it out and then the legend ran like this Will Klondike miner write to Peg Plumhollow Squashville Wis .........
LOL!
I like white rice !
she must be Campodian !
Look up Chana Dal. That has a very small Glycemic Index value.
I never heard of that stuff.
But thanks for the tip about the barley!
My diabetes nutritionist freaked out and scolded me like the devil when I asked her about the glycemic index. Apparently that isn't 100% approved by whatever official treatment guidelines they have to abide by.
But my sister-in-law does Atkins (probably why the nutritionist freaked out. LOL) and told me about some low glycemic pasta that seems to work for me. I cant' eat much of the regular pasta, but the "Dreamfields" brand doesn't make my blood sugar skyrocket like the others, so I just don't tell my nutritionist that's what I eat sometimes.
But thanks for mentioning the barley. I can probably use it as a rice substitute when I'm cooking.
They have a vastly different diet, in general. High in fish and veggies.
Obama - half brown rice/half white rice.
I would not eat brown rice until I found this stuff, which I love. It is as good as rice gets.
http://www.lundberg.com/products/rice/rice_nf_wildblend.aspx
I put 1 cup of Minnesota wild rice and two cups of Basmati in my Japanese rice cooker with a little butter. Because the wild rice takes longer, I leave the lid on for an extra ten minutes after it’s done.
LOL. (hint: use soy sauce)
Evidently, diabetes is increasing in China -— BUT — only in these modern times with the changing life style and the influx of Western food.
The Chinese have been eating white rice for centuries (polished so that it would not go rancid in storage), but is only the past 20 or so years that there has been a change.
So don’t blame white rice, and make mine the medium grain, please.
??????????
Thanks for the info... I never realized that the brown has a shorter shelf-life than the white.
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It’s because of the oils in the brown rice that aren’t present in white rice and can go rancid after six months or so. You can store in the freezer for long life.
I like millet! It is an “acquired taste” but once you get used to it is really satisfies my hunger throughout the day. That is, I have it for breakfast, and I don’t start getting rumbles until around 1:00.
It is also a “good” colon cleanser.
My pastor has chroms disease and he prefers that over medicine - and it works for him.
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