Simple cooking methods flush arsenic out of rice (2015)
nature.com
nature.com
Poha is flattened or beaten rice. https://en.m.wikipedia.org/wiki/Flattened_rice
I do use the 100g rice 100ml water method not sure if adding more water and steaming for longer would work or not.
Very little apparently: https://youtu.be/H_Lui1v2A1M?t=135
Btw, the parts pertinent to our discussion in this video is about arsenic and other contamination in rice and other foods.
He also goes on to make observations about dietary changes in populations in East and far East, but knowing what we know about low-carb diets, those bits may be more controversial. He isn't wrong, he just provides a strong opinion without commenting on other methods of eating healthy =)
Even if you ignore the standard recommendations, to refrigerate within 1-2 hours, and to toss refrigerated food after 4-5 days, contamination with less-hardy bacteria is far more likely if the food isn't sealed. You tend to have to go out of your way with unsafe canning[2] or fermenting[3] to get botulism poisoning.
Food contamination is generally the result of airborne or insect-borne or utensil-borne microbes that are far less robust than botulinum. Typical contamination tends to occur after the food has been removed from heat, and has cooled enough so the microbes won't be killed almost instantly. Or, of course, if the food was improperly cooked and wasn't uniformly heated to sufficient temperature in the first place.
[1] https://jfoodprotection.org/doi/pdf/10.4315/0362-028X-42.3.2...
>Billions of people eat rice daily, but it contributes more arsenic to the human diet than any other food.
so that is in direct contradiction to your claim, according to you, what are then the more significant sources of dietary arsenic? then we can start comparing levels...
My comment is sarcasm and intends to indicate that arsenic comes in such an insignificant quantity as to not even be on FDA's radar for even defining levels for reporting on nutritional labels.
I seem to remember a Bruce Sterling book(Islands in the Net?) where one of the characters avoided vegetables for this reason.
Of cause they try to. It is normal evolutionary behavior of plants. And co-evolution of humans to being able to tolerate this toxins.
In fact, milk and wheat may have compounds, that are addictive.
> Market rice was purchased from major UK retailers in the city of Belfast, or purchased online through UK retailers, i.e. all products tested were widely available to the UK populace. Of the 41 samples tested in this study 2 were generically labeled as being from the EU, 11 from Spain, 6 from Italy, 5 from Thailand, 5 from France, 2 from Egypt, 1 from Japan, 1 from Australia, 1 from Lebanon, 1 from Pakistan, 1 from Turkey and 5 from the USA; with 13 being unpolished (wholegrain) and the rest polished. Descriptions of samples are given in S1 Table.
Not sure about Bangladesh, but arsenic was commonly used as an insecticide in US rice fields in the south, so rice from that region still has some of the highest arsenic concentrations on earth.
In the US rice is less of a staple food (except for infants), so it matters less, I guess.
If it's that way around it's likely to matter more, infants tend to be far more sensitive to toxins than adults. Specifically it can seriously affect brain development, same with lead.
What device is that?
Cooking rice in where percolating cooking water is recycled through condensation
Here all 41 samples of bought rice were cooked in a standard Soxhlet apparatus. Rice grain, fresh from the packet, was accurately weighed (2g) into a VWR Soxhlet thimble and was then placed into an 25cm long and 3.5cm diameter Quickfit Soxhlet which was attached to a 250ml receiving flask at one end and a dimpled Vigreux 25cm condensing tube (14 rows of 3 dimples = 42 dimples in total), with the receiving flask sitting within an electrically heated mantle and supported by a retort stand and clamps. At the start of the experiment the flask was filled with 200ml of double-distilled, deionized distilled water. Rice cooking was timed as per number of Soxhlet reflux cycles, with 3 cycles sufficient to fully cook the rice. At the end of the 3rd cycle the thimble containing rice was removed and rice freeze dried and milled as described for the cooking volume experiment.
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I use ---begin---/---end--- because HN has sub-optimal quoting, and pasting from PDF is often terrible.
bleep bloop.
Sounds to me like a terrible idea.
1. Consumes much more water than needed now.
2. Consumes much more Energy than needed now.
3. Yes, you leach out part of the Arsenic for sure, sounds like a "continuous extraction process". Rice contains nutrients and vitamins. How about them?
Sure, just a few liters of drinking water wasted. Now lets 1.5B Indians, 1.2 B Chinese and a bunch of other Asian countries do this, where people eat rice every day.