White food, better known as refined carbohydrates was once a delicacy affordable only to the financially wealthy. However, financial wealth does not equate to a wealth of health. A primary reason for the development of refining wheat for white flour products is to establish a longer shelf life. Whole wheat flour left in sacks for long periods of time cause bugs to appear within it.

For bugs to survive, they need nutrients -- as we do. Refined, white flour is a poor home for bugs and a poor food for us because it doesn't contain nutrients or fiber. Refinement removes the wheat germ from wheat. The Vitamin E is resold to you as an expensive food supplement as happens with beneficial fiber found in whole grains. In return, you receive bread that is a soft, pasty substance devoid of nutrients and fiber. It creates a sticky plaque on your teeth, intestines and blood vessels and may cause illness.

In their natural form, whole grains contain natural nutrients vital to our health. For example, cancer fighting agents called nitrilosides exist in most grains other than the hybrid wheat we use in America. Also, whole grains contain an abundance of vitamins and minerals.

The enrichment process removes the natural health-giving nutrients destroyed in the refining process and replaces them with synthetic, minute quantities of iron, calcium, B vitamins and Vitamin D.

According to researcher, 50% of sub-health and health problems are caused by dangerously unhealthy lifestyles. Diseases such as diabetes, heart disease, obesity and cancer await the young generation, with its high consumption of unhealthy food and lack of physical activity.

According to the report from China dated 16 October, a survey done on 650 people aged between 40-50 from Shanghai, China showed that the percentage for sub-health problem increase from 70% to 75% in 5 years time. And the “3 High” health disease – High Blood Pressure, High Blood Lipid and High Blood Glucose that threaten our health have become “4 High” which include High Uric Acid.

According to the World Health Organization, cardiovascular disease is responsible for 29.2% of all deaths in the world, and the main causes for cardiovascular disease are high blood pressure, high blood lipid and high blood glucose.

Free radicals contribute to many different diseases. According to Dr. Harmon's free radical theory of aging, cells continuously produce free radicals, and constant free radical damage eventually kills the cell. When free radicals kill or damage enough cells in an organism, the organism ages. The more toxic metals in your body, the higher the free radical activity. It is also clear that environmental agents initiate free radical problems. The toxicity of lead, pesticides, cadmium, ionizing radiation, alcohol and cigarette smoke may all be due to their free radical initiating ability.

Thus, we must consume whole foods for balance nutrition intake of our body. Whole foods contain thousands of phytonutrients that have health-promoting properties, as well as vitamins, minerals, and macronutrients like fiber and beneficial fats. During processing, many of these compounds are removed. In particular, the essential omega-3 fatty acids, along with other unsaturated fats, are the first to be removed, in part, because they are often located in highest amounts in the outer surfaces of whole foods, and in part, because they are less shelf-stable in a processed food. They maintain their stability much better in the whole food where they are in their natural place

Whole foods are easily assimilated and absorbed readily by the body. Whole foods are nutrient rich and are thought to promote health because they are a natural source of vitamins and minerals. The term “Whole Food” has been known to describe any food that offers a complete balance in nutritional value while in its natural state. Whole foods typically include any raw fruits and vegetables, as well as nutrient-dense nuts, seeds and sprouts. Some contend that it is preferable to eat whole foods raw in order to obtain their maximum nutritional benefit.

When you eat whole grains, you get a high level of minerals, a range of vitamins including all of the energy-supporting B-vitamins, and the essential fats. When processed, a whole grain loses its bran, which contains most of its fiber, minerals, and B-vitamins; and its germ, which contains its essential fats and the family of protective vitamin E compounds called the tocopherols. From refined grains, you get a large amount of simple carbohydrates and starch, a bit of protein, and only a few vitamins from a food that started out with thousands of healthy compounds and a full spectrum of vitamins.

Scientists are now working on understanding exactly why whole foods provide health protection, and they have identified many compounds present in these foods that appear to be critical for prevention of chronic diseases. Among the most researched are the antioxidants, phyoestrogens, dietary fibers and resistant starches concentrated in foods such as fruits, vegetables, whole grains, and legumes.

Thus, people are now looking forward for whole food, Non-GMO and Organic food in their daily consumption. What is a Non-GMO food?

A genetically modified organism or GMO (or genetically modified micro-organism, GMM) is any organism in which the genetic material DNA has been altered (modified) in a way that does not occur naturally by mating or natural recombination. Proponents of genetic modification argue that it allows great advances in agriculture (for instance, making plants more tolerant of certain diseases or of water shortages, increasing their nutrient value, or decreasing their cost of production), as well as allowing other beneficial creations such as the petroleum-eating bacteria. Opponents generally argue that the ultimate results of releasing genetically modified organisms are not predictable and may have unexpected and irreversible effects on the environment.

There is already some strong evidence that the cultivation of a genetically modified plant may lead to environmental changes. However, whether a genetically modified plant can itself harm the environment is a matter of controversy among scientists. For example, the overproduction of insecticide in a transgenic population induces a heavier selective pressure on insects, hence leading to further resistance to the insecticide in the insect population and reducing the effect of this pesticide when applied to non-GMO crops. Another impact is noticed upon the use of GM plants resistant to herbicides.

Organic foods are produced according to certain production standards. For crops, it means they were grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives. For animals, it means they were reared without the routine use of antibiotics and without the use of growth hormones. In most countries, organic produce must not be genetically modified.

People are now realizing that whole food, non-GMO and Organic food is their best choice. Our company and our subsidiary company in Thailand - Katika Enterprise Co. Ltd with the technical support from Agriculture University of Thailand have come out with series of healthy, wholesome , organic and non-GMO grains products for your best choices. We have a series of healthy whole food ready for you. Here is the brief introduction of our product series.

Germinated Brown Rice

Germinated Brown Rice is considered as innovative rice by preserving all the nutrients in the rice grain for consumption in order to create the highest value from rice. It containing all of the vitamins, minerals and other nutrients needed to help fight disease, aging and to help promote health. All nutrients your body needs are stabilized in grain by Orizination process prior to cracking to brown rice. Low Glycemic Index of Germinated Brown Rice can help to balance blood sugar, promote weight loss and energize the body.

GABA - Gamma Amino Butyric Acid in Germinated associated with mental status of calm and serenity, and also promotes muscle relaxation. Powerful antioxidants like Orizanol and Proanthocynin in Pre-Germinated and Germinated Brown Rice can neutralize the damage of oxidation.

Orizination process

Orizination process is the process of preserving the nutrients of rice before cracking, a processes with many steps; starting from using warm water to soak which draws water-soluble vitamins and minerals from the bran layers and the germs and then via high pressure and steam. These water-soluble nutrients are pressed into the endosperm. A second treatment locks the nutrients into the grain.

1. Bristles (On top of the grain) 3. Bran Layers
2. Husk or hull 4. Rice Kernel
3. Bran Layers 5. Rice Germ
4. Rice Kernel
5. Rice Germ
6. Rice Stalk

Germinated Brown Rice is considered whole food because only the outermost layer is removed, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamins B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids.

Germinated brown rice contains all the nutrients with high fiber and therefore low glycemic index which means that carbohydrates can break down slowly, releasing low blood glucose level into the blood stream. Having Germinated brown rice regularly can help control blood sugar level. It is an answer for diabetic patients and people who wish to control their weight. Pigment in Germinated brown rice is natural source for Proanthocynin which can help prevent high blood pressure, diabetes and also reduce the risk of cardiovascular disease and cancer.

Germinated brown rice is also a good source of magnesium; it has been shown in studies to be helpful in reducing the severity of asthma, lowering high blood pressure, reducing the frequency of migraine headaches, and reducing the risk of heart attack and stroke. Magnesium helps regulate nerve and muscle tone by balancing the action of calcium. In many nerve cells, magnesium serves as nature's own calcium channel blocker, preventing calcium from rushing into the nerve cell and activating the nerve. By blocking calcium's entry, magnesium keeps our nerves (and the blood vessels and muscles they enervated) relaxed. If our diet provides us with too little magnesium, however, calcium can gain free entry, and nerve cells can become over activated, sending too many messages and causing excessive contraction. Insufficient magnesium can thus contribute to high blood pressure, muscle spasms (including spasms of the heart muscle or the spasms of the airways symptomatic of asthma), and migraine headaches, as well as muscle cramps, tension, soreness and fatigue.

Germinated brown rice contains a lot of natural tranquilizer, GABA (gamma-amino butyric acid) an amino acid produced in the brain. It acts as a neurotransmitter - a chemical that fosters communication between nerve cells - and helps to keep stress-related nerve impulses at bay. It appears to promote relaxation and sleep. They may also have a role to play in preventing seizures and allaying chronic pain.

Normally, the brain pumps out all the GABA we need. Unfortunately, due to a poor diet, exposure to environmental toxins, or other factors, levels of GABA may become depleted. Too little of this important compound may result in anxiety, irritability and insomnia. A deficiency of GABA has also been linked to depression.

Germinated Brown Rice also contains Vitamin B17 , also called amygdalin which shown to exhibit anti-cancer properties. It is naturally present in the kernels of apricot pits and a number of other stone fruits and nuts. It is believed to have cancer controlling and preventative properties.

Japanese researchers discovered that an intake of GABA over time helps to lower blood pressure, improve kidney function, and reduce sleeplessness. Additionally, GABA rice improved the learning ability of mice and there is speculation that it may be helpful in preventing the onset of Alzheimer's disease . Yet another study shows that germinated brown rice extract inhibited leukemia cell proliferation and stimulated cancer cell apoptosis (cell death).

Magnesium and Calcium in Germinated brown rice is an essential source for bone strength. 2 in 3 of magnesium in the body stores in bones in order to maintain our body and the rest are on the bone surface which can be withdrawn and utilized. 80% of the nutrients of rice is in their bran, many countries including India, Malaysia, China and others country is producing edible oil using rice bran. It's rich of vitamins E, vitamins B group and also Oleic Acid. Another important nutrient Vitamin B17 is naturally occurring in the rice kernel.

Germinated brown rice is considered innovative rice using biotechnology. It's a perfect ingredient for our high protein anti-aging drink like i-Youth, 5-Grains Tea and Raw Meal. Our company also provides processed brown rice, cargo red rice and purple rice.

Source: Thai Food Composition Table (1999), Institute of Nutrition, Mahidol Univesity

Comparison of our germinated brown rice and normal white rice:

Vitamins and Minerals Facts (150g)