Just a note of interest (possibly):

I 'd studied /ate a macrobiotic diet/lifestyle for a full year. Lots of brown rice, miso and seaweed. Lol! A big part of the macrobiotic teachings have to do with the "energetic" properties (expansive vs contracted, as well as balancing yin/yang.)within the diet, as well as in the body.

Expansive foods are thought to be more healthy. One way to increase the expansive energetic nature of a cooked food is to use gas as the fuel for cooking, which makes a food, brown rice for example, more expansive then the same rice cooked on an electric burner. Rice cooked with gas is often more fluffy and each piece of rice is more expanded. Rice cooked by electricity tends to be less fluffy, more condensed, more contracted than that cooked on gas.
It was an interesting experience. (The hub of the macrobiotic teachings are at the Kushi Institute in Massachusetts, USA)