Sprouted, brown rice has more nutritional punch than white or ordinary brown rice, richer in protein, dietary fiber, and other nutrients, yet lower in carbs and calories.
This wonderful food staple can even suppress your appetite, help your complexion, and improve digestion.
Sprouted Brown Rice Diet Recipes has more than 60 full-color pictures, tables, and charts. Recipes cover everything from savory to sweet. Every recipe has been tested in the Sugahara Institute Kitchens and has the Institute's "seal of approval" to share with the world.
There's no doubt that if you haven't already, you'll be hearing a lot about sprouted brown rice in the future.
About the Authors
Doctor of epidemiology (Tokyo University Medical School); doctor of health studies; scholar in food bionomics; research student in food environment construction based on both Western medicine and Oriental medicine, having visited various countries around the World; recipient of Esso Female Scientist Incentive Award, 1983; appointed NHK management committee member, 2002; as a pioneer in food education, health education and anion science, engaged in a wide range of activities, including lecturing and writing; author or co-author of numerous publications, including "Food Ingredients and Recipes for a Stronger Immune System" (Shinsei Shuppan), "Comfort! An Invitation to Anion Living" (PHP Research Centre) and "Bean Recipes" (Orange Page).
Head of Cookery Department of Sugahara Institute; managing nutritionist; manager of "Daily Recipe" and of "Cooking" specials on company website "Haru"; specialist in recipes developed for today"s demanding health- conscious consumer, especially low-calorie nutritionally balanced recipes; author or co-author of various bestselling recipe and cookery publications, including "Bean Recipes" (Orange Page), with over 70 thousand copies sold, and "Food Ingredients and Recipes for a Stronger Immune System" (Shinsei Shuppan); author of other books and magazine articles.