>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?

I'm not sure of the terminology. Let's put ot this way: they are eating
brown rice which has been turned into white rice.

I'm no expert--hopefully others with knowledge will pipe up and correct me...

Cheers,
Kirt