At 02:14 AM 7/26/97 +0000, someone asked:
>>How come Oriental people manage (and have managed for many centuries) to
>>do so relatively well on cooked rice as their primary source of energy?
Kirt and Melisa wrote:
>One reason is that they reportedly have been milling it--removing the germ
>where the most anti-nutrients are found.
The germ as opposed to the husk? Which does brown rice have or have not?