Or might it be corporations taking advantage of consumers who don't like brown rice? I actually really like brown rice, more than white in fact. But I also am growing fond of haiga-mai. Plus it's much simpler to cook. I don't really care if it has less fiber because sometimes I think I get too much anyway, but I don't want to take a major hit on nutrients. Also, does anyone know its glycemic index compared to brown rice? Thank you!
My flickr food photos account:
|Sesame salad dressing||Supertaster||9||32 weeks 3 days ago|
|Authentic paella?||maki||10||33 weeks 4 days ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||36 weeks 2 days ago|
|Shiso - uses for this herb||Loretta||0||38 weeks 2 days ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||38 weeks 3 days ago|