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!
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