C- because brown rice,oatmeal, and barley .Brown rice<span> is whole grain </span>rice<span>, with the outer hull removed; white </span>rice<span> is the same grain after further milling and polishing to remove the bran layer and germ. </span>Brown rice<span> has a mild, nutty flavor, and is chewier and more nutritious than white </span>rice. Oatmeal<span> is made of oat groats (i.e. grains) that </span>have<span> either been ground, crushed, steel-cut, or rolled. Ground oats are also called "white oats". Steel-cut oats are known as "coarse </span>oatmeal<span>" or "Irish </span>oatmeal" or "pinhead oats". The term "oatmeal" is also used in the U.S. and parts of Canada to mean oat porridge.<span>Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages. </span>
(Over time, the disease can cause affected bones to become fragile and misshapen. Paget's disease of bone most commonly occurs in the pelvis, skull, spine and legs.)
