>>21216102
Brown = rotten
White = pure
simple as

But wait, there's more
>Bread
white more neutral/bland and pairs with most things effortlessly
wholemeal is gritty
rye is tougher and has a taste of its own
Rye PB&J tastes bad, for example
>Rice
white is long term shelf stable
brown is not
>Beans
white beans might had higher yield and/or were more resistant compared to other varieties
beans were generally unpopular in Europe and (brown or red) lentils were FAR more common anyway
>Corn
the common hybrid corn varieties suitable for industrial farming happened to be yellow
now the average Walmart American "knows" corn is always yellow and thinks purple/white corn is artificially colored/bleached or diseased
>Onion
red onion browns more when cooked, which may be undesirable
the taste difference is negligible
>Eggs
nobody ever though egg yolks are worthless
white eggs are far easier to find when you are raising chickens at farm
>Chocolate
white chocolate is universally liked a lot less than milk or dark

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Did people generations ago legitimately hold the belief that eating white/light colored foods made your skin white/lighter colored? Do some still…