Scientists have made a huge breakthrough in the food industry with the development of a high-resistant starch rice. This type of rice is not only more nutritious than regular white rice, but also has health benefits that can help reduce the risk of diabetes and obesity. The new rice has been developed by researchers from the University of Adelaide, who have used a new genetic engineering technique to increase the amount of resistant starch in the grains. The resistant starch helps to slow down digestion, resulting in a slower release of glucose into the bloodstream and a reduction in the risk of diabetes. This breakthrough could have a huge impact on global health, as rice is a staple food for millions of people around the world.

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source: Phys.org