>Rice is gluten and cholesterol free, low in sugar and fat, and high in
>proteins, vitamins and minerals.
>
>Most of our world eats it, what are the downsides (other than some hot
>water processing)?

Rice is extremely carbohydrate-dense, as well as high-glycemic, meaning it
causes a rapid insulin surge unless balanced by simultaneous consumption of
adequate protein and fat.

As with all grains, the protein in brown rice is not well absorbed because
it is bound up with fiber - think of rice as a carbo food.

Compared to the vitamin/mineral/soluble fiber charge offered by low-carb
green vegetables, rice can't begin to measure up. Cheers, PEG