>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