sarah darwins
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- Cornwall, UK
Recent item from Nature based on paper from Queen's University, Belfast:
The Belfast team have patented a "rice percolator", soon to be available for anyone short of kitchen gadgets. Otherwise you can just cook rice the way it's traditionally been cooked in the far east — several rinses of water then cook in an excess of water before draining thoroughly, which isn't far behind in effectiveness (though not the greenest solution). I don't know how rice steamers compare.
article: http://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034Cooking rice by repeatedly flushing it through with fresh hot water can remove much of the grain’s stored arsenic, researchers have found — a tip that could lessen levels of the toxic substance in one of the world’s most popular foods.
Billions of people eat rice daily, but it contributes more arsenic to the human diet than any other food. Conventionally grown in flooded paddies, rice takes up more arsenic (which occurs naturally in water and soil as part of an inorganic compound) than do other grains. High levels of arsenic in food have been linked to different types of cancer, and other health problems.
The Belfast team have patented a "rice percolator", soon to be available for anyone short of kitchen gadgets. Otherwise you can just cook rice the way it's traditionally been cooked in the far east — several rinses of water then cook in an excess of water before draining thoroughly, which isn't far behind in effectiveness (though not the greenest solution). I don't know how rice steamers compare.