This is precisely what happened with white rice, a product rich in nutrients and a classic of French cuisine, but whose consequences on the pancreas include an increased risk of type 2 diabetes, have been brought to light through a study published by the British Medical Journal (BMJ).
Glycemic Index
The method by which this cereal is blanched is based on processing the rice, which removes the bran, l one of the three parts that make up this food. However, this aesthetic modification is also a double-edged sword, since the same component removed is the one that serves to regulate the glycemic index, which then increases considerably.
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So eating rice causes a noticeable increase in blood glucose and insulin levels, which mainly affects the organ responsible for secreting this hormone: the pancreas, which gradually loses the ability to produce sufficient quantities of this substance, essential to prevent hyperglycemia and other abnormalities that give rise to the onset of diseases such as diabetes.
Unlike white rice, brown rice reduces this risk, which is why its consumption is much more recommended.
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