crymad writes:

Joseph Kubera wrote:

I'm sure you're right about regional differences and preferences
in rice. What I find interesting is that Asian populations are so
taken with white, polished rice. Seems to me perfectly analagous
to Western white breads; so many nutrients and fiber have been
stripped away.

But brown rice spoils quickly, especially in warmer climates. And it
takes twice the time -- and fuel -- to cook. Also, brown rice is not a
joy to eat, giving one's jaws a workout with each musty, bitter, pasty
mouthful.

Is that why people who eat brown rice are so much less argumentative?

(he says, ducking)

/Lew
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Lew Perin /
http://www.panix.com/~perin/babelcarp.html