The majority of countries consuming brown rice are European countries because they are cold regions. So the kind of environment they have is suitable for eating brown rice. But India is already a sunny country and brown rice doesn’t go well here with the Indian climate. We eat according to climate and season and obviously what we grew up eating. And we are not grown up eating brown rice.

The outer layer of brown rice contains phatic acid. That makes brown rice difficult to digest. If you regularly eat brown rice then you will always feel bloated…you can relate this point to climate again as brown rice is kind of hot in nature so obviously our bodies can’t digest it as we already live in a warm atmosphere.

The presence of phatic acid in brown rice interferes with our body’s ability to absorb very crucial minerals(iron , calcium and zinc) from the food. If we don’t get these minerals from the food we are eating, then in the long run we may face mineral deficiencies.

According to studies, brown rice has anti nutrients. That means brown rice prevents us from absorbing good nutrients from other food which we are eating. Suppose you are eating brown rice with paneer sabji then the anti-nutrient present in brown rice won’t let your body absorb protein from paneer as well.

Outer layer of Brown Rice is very hard, so it’s very tough and long-time taking to cook it, it’s almost impossible to cook it without pressure cooker, and in ancient time there was no pressure cooker. Due to its hardness, it’s very heavy on stomach and heavy to digest also.

Brown Rice and white rice cannot be made without using machines for milling, where temperature goes to 70 degrees centigrade which destroy good nutrients and taste.