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Colon cancer is the abnormal growth of cells that
form in the tissues of the colon—the longest part of the large
intestine. Ranked as the third leading cause of serious illness
among Filipinos, recent studies by the American Cancer Institute for
Cancer Research (AICR) revealed that up to 40 percent of all cancers
are related to poor diet and nutrition. This was stated in the
AICR’s landmark report, “Food, Nutrition and The Prevention of
Cancer: A Global Perspective.”
The said research also suggests
that “there is strong evidence from over 4,500 studies that a
plant-based diet, composed predominantly of fruits, vegetables,
whole grains and legumes prevents many kinds of cancers.”
In the Philippines, a high-fiber
diet is achieved through the Pinoy’s staple food which is rice.
Among rice variants however, not many are aware that the less
polished brown rice is healthier, since it retains most of the
nutrients, vitamins and minerals lost during the milling and
polishing process that makes rice “white.”
Scientific studies and research
conducted on brown rice have shown that it has a concentrated source
of many nutrients and minerals—especially fiber which is essential
in reducing the amount of time for cancer-causing substances to
spend in contact with the cells of the colon.
Although brown rice contains the
same amount of carbohydrates as the popular white grain, there is a
significant difference in the amount of dietary content like fiber.
The fiber in brown rice is a potent factor which helps reduce
symptoms of diseases such as colon cancer, atherosclerosis,
constipation, diarrhea and gallstones. Brown rice’s fiber content
also acts as a detoxifier, absorbing and flushing out unwanted
toxins, and preventing them from being absorbed by the intestines’
(colon) cells.
With just a cup of brown rice,
vital nutritional benefits can be absorbed by the body, among them
manganese (anti-oxidants and energy booster), phytonutrients
(anti-cancer and protects against heart disease), and 21 percent
magnesium—which not only lessens symptoms of asthma, migraine,
heart attack, stroke, and high blood pressure but also keeps the
body fit and alert. It also has selenium, a very helpful trace
mineral that has been shown to also significantly diminish the risk
of acquiring colon cancer.
These dietary advantages were
proven effective by former food minister and NFA administrator Jesus
Tanchanco Sr., a staunch believer on the benefits of brown rice for
four years now. “Since I switched to brown rice, I have been
benefiting not only from its nutritional supplements but also
enjoying the natural goodness of its grains,” Tanchanco said.
For people who want to help
prevent the risk of acquiring colon cancer through a whole grain
diet, SL Agritech, local developer of hybrid rice varieties, has
come up with Doña Maria Jasponica Brown Rice—a premium-grade
whole grain option that is high in fiber.
An innovative cross between the
long-grained and fragrant attributes of Thai Jasmine rice and the
sticky, soft qualities of Japanese rice—Jasponica Brown Rice has a
distinct nutty flavor, with grains that are much smoother and
palatable.
“Consumers may benefit greatly
from eating brown rice, which is a health-supportive option for
those who need proper nourishment and the right amount of
nutritional value. Regular consumption has likewise been regarded as
a preventive measure against cancer,” said SL agritech chairman
and CEO Henry Lim Bon Liong.
Help fight colon cancer with
brown rice
Colon cancer is the abnormal
growth of cells that form in the tissues of the colon—the longest
part of the large intestine. Ranked as the third leading cause of
serious illness among Filipinos, recent studies by the American
Cancer Institute for Cancer Research (AICR) revealed that up to 40
percent of all cancers are related to poor diet and nutrition. This
was stated in the AICR’s landmark report, “Food, Nutrition and
The Prevention of Cancer: A Global Perspective.”
The said research also suggests
that “there is strong evidence from over 4,500 studies that a
plant-based diet, composed predominantly of fruits, vegetables,
whole grains and legumes prevents many kinds of cancers.”
In the Philippines, a high-fiber
diet is achieved through the Pinoy’s staple food which is rice.
Among rice variants however, not many are aware that the less
polished brown rice is healthier, since it retains most of the
nutrients, vitamins and minerals lost during the milling and
polishing process that makes rice “white.”
Scientific studies and research
conducted on brown rice have shown that it has a concentrated source
of many nutrients and minerals—especially fiber which is essential
in reducing the amount of time for cancer-causing substances to
spend in contact with the cells of the colon.
Although brown rice contains the
same amount of carbohydrates as the popular white grain, there is a
significant difference in the amount of dietary content like fiber.
The fiber in brown rice is a potent factor which helps reduce
symptoms of diseases such as colon cancer, atherosclerosis,
constipation, diarrhea and gallstones. Brown rice’s fiber content
also acts as a detoxifier, absorbing and flushing out unwanted
toxins, and preventing them from being absorbed by the intestines’
(colon) cells.
With just a cup of brown rice,
vital nutritional benefits can be absorbed by the body, among them
manganese (anti-oxidants and energy booster), phytonutrients
(anti-cancer and protects against heart disease), and 21 percent
magnesium—which not only lessens symptoms of asthma, migraine,
heart attack, stroke, and high blood pressure but also keeps the
body fit and alert. It also has selenium, a very helpful trace
mineral that has been shown to also significantly diminish the risk
of acquiring colon cancer.
These dietary advantages were
proven effective by former food minister and NFA administrator Jesus
Tanchanco Sr., a staunch believer on the benefits of brown rice for
four years now. “Since I switched to brown rice, I have been
benefiting not only from its nutritional supplements but also
enjoying the natural goodness of its grains,” Tanchanco said.
For people who want to help
prevent the risk of acquiring colon cancer through a whole grain
diet, SL Agritech, local developer of hybrid rice varieties, has
come up with Doña Maria Jasponica Brown Rice—a premium-grade
whole grain option that is high in fiber.
An innovative cross between the
long-grained and fragrant attributes of Thai Jasmine rice and the
sticky, soft qualities of Japanese rice—Jasponica Brown Rice has a
distinct nutty flavor, with grains that are much smoother and
palatable.
“Consumers may benefit greatly
from eating brown rice, which is a health-supportive option for
those who need proper nourishment and the right amount of
nutritional value. Regular consumption has likewise been regarded as
a preventive measure against cancer,” said SL agritech chairman
and CEO Henry Lim Bon Liong.
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