[Klara]

Hi Dreamily,

I don't think the average person who would be concerned with just taste would even consider this question. At some point in the mb practice, people get an awareness of food on different levels and that I think is what leads one to consider having rice more from its original state and doing the work ourselves. It always amuses me when talking about cooking with "normal" people and they ask, you do it from scratch????? They are so used to so much being done for them, for instant (no time, no time), for "convenience" but alas also used to taking pills to cure the ills that the instant leads to (hmm, instant pills???).

Sorry I can't really answer your question, as having never experienced husking my own rice, but guessing from everything else, fresher does always seem to be more appealing. This is what Aveline Kushi writes in Complete Guide to Macrobiotic Cooking, p. 46: "Until recently, (written in 1985) only hulled brown rice has generally been available. Small motorized hulling machines are now availabvle for household and community use, and some rice growers are marketing unhulled grain for this purpose. Rice that is freshly hulled just before the meal contains the maximum energy and nutrients. Though expensive, the home hulling machine will return its investment many times in improved health and consciousness."

I believe it's a bit naive to believe one thing will contribute to one's total health - it can add, but health depends on so so many things. I believe attitude is one of the bigger factors (and it doesn't cost as much) - and it's been written about alot. Having joy and appreciation for whatever is in your life can affect alot.

So enjoy

Klara