Brown rice has recently been in the spotlight as a health grain but the truth is much different...
The biggest danger of Brown rice is Phytic Acid.
This is referred to as an 'anti-nutrient' for it's traits of sticking to nutrients in your body and not letting them be absorbed.
Weston A. Price has done fantastic research on this effect.
[Phytic acid is one of a number of “anti-nutrients” in grains and legumes. For an introduction to this subject, please see this article. Proper preparation of whole grains will neutralize a large portion of these problematic compounds.
Studies on phytic acid reveal that for some people, the phytic acid in whole grains blocks calcium, zinc, magnesium, iron and copper, others seem immune to these adverse consequences, probably because of favorable gut flora, which in some cases can break down phytic acid. In addition, when animal fats providing vitamins A and D accompany dietary whole grains, the effects of phytic acid are mitigated.]
(http://www.westonaprice.org/health-topics/living-with-phytic-acid/)
Another study compares a White Rice vs Brown Rice diet and the Negative effects Brown Rice has:
[The effect of brown rice with low protein intake was studied in five healthy young men. Feces were weighed, the digestibility of nutrients was determined, and blood tests were made. Each subject followed a diet consisting mainly of polished rice for 14 days and one consisting mainly of brown rice for 8 days. Both diets contained 0.5 g protein per kg of body weight. The brown rice diet had 3 times as much dietary fiber as the polished rice diet. On the brown rice diet, fecal weight increased, and apparent digestibility of energy, protein, and fat decreased, as did the absorption rates of Na, K, and P. The nitrogen balance was negative on both diets, but more negative on the brown rice diet. The phosphorus balance on the brown rice diet was significantly negative]
(http://www.ncbi.nlm.nih.gov/pubmed/2822877)
Livestrong points out fungal dangers of Brown Rice on storing brown rice:
[Beyond differences in color, the differences between brown rice and white rice largely arise from the manufacturing process. While the outer shell, or hull, of rice grains is removed to make brown rice edible, white rice is produced by further removing the bran and germ layers, then polishing the grain. While this process eliminates much of the nutritional benefits of eating brown rice, many of the allergy- and toxin-related dangers of eating rice are shared between the two.}
(http://www.livestrong.com/article/487110-brown-rice-dangers/)
Do you need to stop eating brown rice?
Unless you take the time to ferment and sprout the rice, it is best to eat high grade white rice instead.