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Brown rice is one of Nature's most perfect foods. Yet, paradoxically, a large percentage of the population who depend upon rice as a staple food are suffering from malnutrition. This is not due to some inherent deficiency in the rice but rather to the loss of nutrients that occur when the rice is milled. Fifteen percent of the protein, 90% of the calcium, 80% of the thiamine, 70% of the riboflavin and 68% of the niacin is lost when rice is milled.

White rice consists of an undigestible pulp of carbohydrate that is lacking in protein, vitamins and minerals. For this reason, only unrefined brown rice should be used. organically grown, of course, is best.

When purchasing rice, pay close attention to its appearance. It should be of the best quality available and the short grain variety. The smaller the kernel the better. The grains should be uniform in size and color and free from cracks, chips and black discolorations.

There are virtually hundreds of delicious ways to cook and serve brown rice. Its hearty flavor combines well with many other foods. Not only can brown rice be served as a main dish, but it is equally good when used in soups, breads, cakes, cookies, puddings and teas. It can be boiled, baked, fried, pressure cooked, roasted, steamed and even popped.

When cooking organic rice it is necessary to add more water and increase the cooking time. It should usually be pressure cooked for at least 1 1/2 hours.

SWEET BROWN RICE

This species of rice is quite different from ordinary brown rice, and is sometimes known as "glutinous rice". Its origins lie in the Far East where it is used as a special holiday food. The flavor is sweet and it is used mainly in desserts and baking.

CORN

Corn is a member of the cereal family and is a close relative of grass and bamboo. It has played a vital role in the history of the ancient American civilizations. Geographically originating in tropical America, its use spread to the entire Western Hemisphere. When the first settlers from Europe arrived they found corn in full cultivation.

The corn commonly cultivated today is much different from Indian corn and is classed as a vegetable rather than a grain. Indian corn is now called "Feed Corn" and is fed to domestic animals or used to make corn meal. When purchasing corn to grind into meal this is the variety you should obtain. Both white and yellow varieties are suitable, but the white variety has a sweeter taste. If you do not have a flour mill, purchase only a small amount of corn flour or meal and use it as soon as possible since it spoils quite rapidly. Avoid purchasing any meal or corn products that contain lime since it is very dangerous to health.

WHEAT

Wheat originated somewhere in Asia and was extensively cultivated by prehistoric man. Kernels of wheat have been discovered in Switzerland amidst Stone Age relics. The early cave paintings in Greece show wheat being grown. The protein content of wheat is relatively high, varying from 9 to 16%, depending on the type of wheat and the locality where it was grown. When wheat is eaten in conjunction with beans it provides a source of protein that is equal to meat and more easily digested. According to the U.S. Department of Agriculture: "If the entire calorie requirements had to be supplied by one cereal, wheat alone would provide more than the minimum amount of protein needed". Of all the good food provided by Nature, wheat is one of the most superior, both in nutritional value and in taste.

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