SUGAWA Embryo Rice Machine turns husk, bran and aleurone layer of brown rice into powdery bran form whilst endosperm and embryo parts form embryo rice such that the natural nutrition of rice grain is retained and the objective of quality lifting, efficiency and minimal wastage is achieved. The rice consumed is safe and the whole hulling process is environmental friendly. You may enjoy both the taste of refined white rice and nutritional value of brown rice.
Grain structure and distribution of nutrients
Health hazard due to long term consumption of refined rice
Why do cancer cases increase?
Modern Nutrition Studies Find That:
Benefits of brown rice to diabetes patients and obese people
Why not many people eat brown rice?
How to get tasty and nutritious rice?
Why embryo rice has to be hulled and eaten instantly?
Embryo rice study started in Japan since 1930s.
Japan is a country with the longest average human life span in the world. Recent report states that average age of man is 81 years and woman is 86 years. One of the reasons is that Japanese consume embryo rice regularly. In Japan, the retailed price of embryo rice is 25 times of ours. Dining at a Japanese restaurant, additional embryo rice is charged at 600 yens, i.e. about RM20 but side dish is free.
Therefore, we see that Japanese who consumes fresh food mainly getting sufficient nutrients which contribute to their longevity. Early in the 1930s, Japan has started to study embryo rice and embryo rice machine. Today, embryo rice is widely consumed by Japanese.