I recently learned in a thread her that there is a problem of inorganic Arsenic in Brown Rice. That would be Arsenic that is taken up from the soil that is not natural, but likely added to the soil over the years as a herbicide and pesticide for previous crops like tobacco and cotton. Apparently this may be taken up by rice crops particularly rice grown in southern USA. On the web I found several suggestions for greatly reducing the potential for reducing this source of arsenic in your diet. It is true that a small amount of arsenic is naturally everywhere including groundwater, but this low amount of arsenic is not found to be harmful. Recently EPA studies have shown elevated levels of inorganic Arsenic in rice.
First, brown rice from California is lower than brown rice from the southern USA, but southern USA is by far the largest producer of brown rice in the USA. Sources indicate that cooking methods are the best way to reduce the content of arsenic in brown rice to below the content in other rice and food products in general. The following is the summary of recommendations from different sources.
(1) Rinse and wash the brown rice thoroughly 6 or more times until the water is clear.
(20 Cook the rice in water in water at a ratio of one cup rice to six cups of water with one tablespoon cooking oil or butter. Add salt if you chose. Bring to a rapid boil, and then simmer for thirty minutes.
(3) Drain off the excess water and leave on low flame for ten minutes to dry the rice, turn off and let set until rice has absorbed the excess water.
(4) Most of the arsenic drains off with the excess water.
First, brown rice from California is lower than brown rice from the southern USA, but southern USA is by far the largest producer of brown rice in the USA. Sources indicate that cooking methods are the best way to reduce the content of arsenic in brown rice to below the content in other rice and food products in general. The following is the summary of recommendations from different sources.
(1) Rinse and wash the brown rice thoroughly 6 or more times until the water is clear.
(20 Cook the rice in water in water at a ratio of one cup rice to six cups of water with one tablespoon cooking oil or butter. Add salt if you chose. Bring to a rapid boil, and then simmer for thirty minutes.
(3) Drain off the excess water and leave on low flame for ten minutes to dry the rice, turn off and let set until rice has absorbed the excess water.
(4) Most of the arsenic drains off with the excess water.
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