I don't know if this is true. But I understand that rinsing rice before cooking takes most of the arsenic away, because it resides in that starchy layer surrounding the kernel. Different types of rice (grown in different areas of the world) have different potentials for arsenic, too. The article linked below doesn't specifically mention Jasmine rice, but I think rice grown in SE Asia has less arsenic. https://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm
Brown rice is so much better, and better for you. I'll never understand why they strip away the fiber and nutrients to make it white, then spray it with "nutrients" and call it fortified.
Brown rice goes rancid after between 6 months and a year. You can't store that, but you can store white rice for up to 30 years if you package it right in a mylar bag with no oxygen.
Rinse until water runs clear - may take several passes. It pays to invest in a good rice cooker also - makes it perfect every time and doesn’t stick to the pot.
When we were a young family it was a staple at every meal because it was cheap and easy to prepare. I could still eat jasmine rice every day and never get tired of it :-)
"The highest levels of arsenic (in all forms) in foods can be found in seafood, rice, rice cereal (and other rice products), mushrooms, and poultry, although many other foods, including some fruit juices, can also contain arsenic."
BTW, I'm pretty old and haven't died from arsenic poisoning.
White rice is low in arsenic; it's the bran of brown rice that has the higher arsenic. Thorough rinsing of white and brown rice will greatly reduce the arsenic, and brown rice from asian countries is lower in arsenic than U.S. rice. Also CA white rice is lower than eastern U.S. white rice, due to greater pesticide use over a longer time in the east.
American Chinese restaurant food is completely different from Chinese Chinese restaurant food.
I used to travel to China on business and was always amazed how good it was there. Probably mystery dog or cat or something but way different from Chinese restaurants here.
Dude, glucose is linked to inflammation and cancer. Cancer feeds of it. Not ketones though.
It's no different for anyone, the body all work the same.
I don't know if this is true. But I understand that rinsing rice before cooking takes most of the arsenic away, because it resides in that starchy layer surrounding the kernel. Different types of rice (grown in different areas of the world) have different potentials for arsenic, too. The article linked below doesn't specifically mention Jasmine rice, but I think rice grown in SE Asia has less arsenic. https://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm
Brown rice is so much better, and better for you. I'll never understand why they strip away the fiber and nutrients to make it white, then spray it with "nutrients" and call it fortified.
Brown is dirty. White is clean. Pay attention!! ;)
Brown doesn't last as long as white. Keep that in mind for the long term preps!
Brown rice goes rancid after between 6 months and a year. You can't store that, but you can store white rice for up to 30 years if you package it right in a mylar bag with no oxygen.
I did not know that... Thanks!
Interesting info, thanks! Never bothered to rinse my rice before but I most certainly will now!
Rinse until water runs clear - may take several passes. It pays to invest in a good rice cooker also - makes it perfect every time and doesn’t stick to the pot.
When we were a young family it was a staple at every meal because it was cheap and easy to prepare. I could still eat jasmine rice every day and never get tired of it :-)
Most Asian grocery stores will have a rice washing bowl. Kind of like a special colander. I love mine.
There's a lot of foods that contain arsenic:
"The highest levels of arsenic (in all forms) in foods can be found in seafood, rice, rice cereal (and other rice products), mushrooms, and poultry, although many other foods, including some fruit juices, can also contain arsenic."
BTW, I'm pretty old and haven't died from arsenic poisoning.
I don't eat chicken skin because it has fat and I don't like it. Unless it was Mama's fried chicken. But that was decades ago.
That quote did say poultry as if arsenic is all through chicken meat, but I do eat a lot of chicken.
White rice is low in arsenic; it's the bran of brown rice that has the higher arsenic. Thorough rinsing of white and brown rice will greatly reduce the arsenic, and brown rice from asian countries is lower in arsenic than U.S. rice. Also CA white rice is lower than eastern U.S. white rice, due to greater pesticide use over a longer time in the east.
I mean there is that whole “hungry an hour later” Chinese food meme, I suppose the blood sugar crash has a lot to do with that.
American Chinese restaurant food is completely different from Chinese Chinese restaurant food.
I used to travel to China on business and was always amazed how good it was there. Probably mystery dog or cat or something but way different from Chinese restaurants here.
If you like chewing on a popped balloon try their boiled jellyfish.
MSG fren, they put that on everything and it's known to cause that rebound hunger amongst a bunch of other things. https://www.eatthis.com/side-effects-of-msg-increased-appetite-weight-gain-and-more/