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November 05, 2004
White Flour, White Rice
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I just realized a possible reason why Asian cultures historically separated out the bran and germ from rice, and why Europeans did the same with their wheat.
It wasn't for flavor or appearance (though those are the reasons now) but because bran has fat in it, which turns rancid after a few weeks, precluding the possibility of storing the grain without refrigeration.
Posted by mslaybau at November 5, 2004 10:43 PM
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