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?