ScienceDirect
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Why you should know:

Arsenic is a carcinogen and has various other negative health effects; enough to warrant exposure limits in various jurisdictions. A five minute boil-and-discard step before cooking is a simple way to reduce your exposure, especially if you eat a lot of rice.

Details are in the study, linked in the title of this post. Here’s a diagram from the abstract:

  • explore_broaden@midwest.social
    0·
    3 months ago
    1. This seems to mainly be a concern in places where a lot of rice is consumed and there is no legal limit for arsenic in rice (many parts of Asia), not necessarily in the US where there is an FDA limit and most people don’t eat rice every day.
    2. It saves time, water, and energy compared to other ways of reducing arsenic, like using the excess water method with large excesses of water. Parboiling in with 4 times the water by weight and then cooking in 2 times the water by weight uses less water than cooking once in 10-12 times the water by weight (half the water). Heating half as much water to boiling reduces energy use and time (assuming constant heating power in W from the stove). Of course it’s still slower than cooking rice using the absorption method common in many places (this is not necessarily how people in some countries cook rice).
    • Ebby@lemmy.ssba.com
      0·
      3 months ago

      Haha guess so. Misleading graphic taken out of context. That makes more sense. I never tried the excessive water method. It sounded interesting, but I refer to my point #1 above.