"Lewis Perin" wrote in message

crymad writes:

[...rice, white and brown...]

For those who really demand the added nutrition, a grade of rice in
Japan called haiga-mai is a pleasant compromise. It has all the
nutrient-rich germ, but none of the coarse bran, so it cooks just like
standard white rice. And if you're eating your vegetables, who needs
the fiber anyway?

This is interesting. But is there an issue with rancidity, with the
germ unprotected by the hull?

Yeah, that germed rice can become green (covered by mold) in 24 hours if you
don't store it
in the fridge after opening the package. OK, that happens only with the
version without additives. But where do you go if need additives even in
your rice ?

I cook brown rice like white one. The advantage is it's like pasta al dente,
it's very good for my taste and that's not a quick sugar.
Contemporary Japanese have problems of teeth and gums, and specialists think
it is because they no longer eat much food that need to be chewed. That made
me laugh, but after 2 years in Japan, I have started to get tooth decay for
the first time in my life, even though I still brush my teeth. I have found
that other foreigners got the same problem. There must be some truth in it.
So now, I'm careful to get something to "chew" on the menu everyday.

Kuri