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?