I love it when science provides a quick solution we can apply to our daily lives! that's what we're all about. special thanks to my brother in law Lee Ware who first alerted me to this study
You're the best ! Every time it's so interesting ! You really explain things well, and give us informations we can rely on, based on studies :) You taught me how to use google scholar to find studies, the different types of scientific evidence, so much information about nutrition to adapt my daily living, my way of cooking I'm so grateful !!
Great channel! I learned a lot from you. Thank you! Here's a question: why does washing/soaking removes nutrients while cooking rice in excess water for 5min and then discard the water preserve nutrients?
Without watching this, I can tell you basically boil rice in the pasta method rather than the absorption method. Secondly, use white rather than brown rice, and thirdly, buy rice not being grown in the cotton fields of America that previously had arsenic put upon them.
Dr. Carvalho a question: I have come across brown parboiled rice in stores. If I were to purchase them instead of the brown rice - since it is already parboiled, can I eliminate the first step and just cook it with enough water - until water is absorbed?
good question. I don't know the details of how it's parboiled industrially... I imagine it's better than not parboiling at all. whether they do it in enough water and long enough to strip the arsenic I don't know but I imagine it'll have some effect.
OMG ! Had no knowledge of this , thanks for the info. I`ll definitely be taking more care cooking rice from now on. Edit - is it safe to eat rice that's been in my cupboard for several months ?
Maybe some reassuring. Many if not most people in Asia eat rice 3 times a day. Japan also. And they are among the longest living people on the planet. Use the pasta boiling method, lots of water. Yes you lose some of the nutrients. But it should not be a problem if you eat other foods as well. Uncooked white rice, unlike brown rice, has an indefinite shelf life if stored properly.
Not so great for people with celiac disease which limits the choices a fair bit. A super video and review of the literature. More encouraging than most.
I give brown rice to my dogs with their doggie food. They love it! So what the crap? ONE MORE THING TO MAKE US NUTS!! Is there anything safe to eat any more????
I have heard strange things about rice and potatoes. I have seen videos that say, if you cook and then cool rice it reduces its calories. However what if you reheat the rice or potatoes? It would easily to digest so, the calories would be absorbed again at the same rate? And if you cook those starch’s in coconut oil it also reduces the calories absorbed?? That doesn’t seem right?? Can you help clarify this confusion?? Thanks
I've always liked rice, but now that I eat fewer carbs I have found it effortless to do without it. Any flavored rice dish you make (Mexican, curry, Chinese fried, Cajun, etc.) can be made easily and very convincingly with cauliflower rice. Rice is not all that nutritious and can be problematic for those wishing to control spikes in blood sugar. Rice is cheap, I'll say that for it, but IMO it's hardly worth the bother.
i have a 3 day rotation for rice, so rice only 2 times a week, bulgur and split red lentils for the other days. no rice from americas. now i should think of boiling the rice another way, i use a lots of water and boil for 40 minutes then rinse.
Any suggestions on producing a drier, fluffier rice after the second cooking? I always end up with a wetter, stickier rice. I've thought about using even less water, but I don't know if that affects the ability of removing the arsenic. Or does it even matter with the second cooking? I saw another video that used only 1/2 cup of water, but that person had presoaked the rice first, so maybe they were able to use less water that way, but I'm not sure.
after boiling the rice and draining the water, remove the rice from the pot, then add oil and heat the oil, then fry the rice in the oil for 30 secs while stirring, then add the new water.
If arsenic containing rice was such a problem, wouldn't there be an excess of cancers in the cultures that consume it daily? Wouldn't we have noticed by now that excess?
good question. tough to isolate these factors in country v country data bc so many factors change (and therefore hard to attribute any diffs in risk to a specific effect) but direct tests are more sensitive and have suggested increased risk, e.g. ehp.niehs.nih.gov/doi/10.1289/EHP1065 bottomline, it's not the #1 dietary concern but if one can easily cut the arsenic by 2-4X with no downside, why not? :)
The cultures that consume it daily tend to consume rice with lower levels of arsenic. Rice from Arkansas, Texas and Louisiana has an alarming amount of arsenic contamination, a result of historical cotton farming in these areas. Pesticides such as lead arsenate were used back in the day by the thousands of tons. It's still in those soils today. it will still be there a hundred years from now.
@@NutritionMadeSimple He acknowledges the arsenic issue, but believes focusing on it sends the wrong message to unhealthy people learning to eat healthy, whole foods as per his Starch Diet, i.e., it scares them away unnecessarily. He chided Dr. Greger for his rice/arsenic videos too.
Blue Moon Acres organic New Jersey grown rice is grown differently and, as a result, has very low arsenic levels ( Blue Moon medium brown: 17ppb vs Lundberg short: 168ppb) Milled fresh weekly so no rancidity issues. Limited availability. Shop online.
it's fine. the pot works like any other pan. just add the quick boil + discard water step in the beginning if you want to reduce the arsenic. Or don't do it and just eat it more sparingly
i strain the rice several times of the course of cooking it after parboiling and i cook it in a hug pot with only a little rice i probably remove close to 100% of the arsenic bit thats the price i pay for enjoying rice regularly
@royjohnson465 Its a type of pot that contains arsenic in its metal so that way it absorbs it creates an ion channel and absorbs it from the rice whole foods sells it
White rice is better than brown rice. And if you are already eating plenty of other whole grains, legumes, fruits and vegetables and eat 50-100 or more grams of fiber a day, it makes zero difference at that point if you choose white over brown. Brown rice doesn't taste good and has too much arsenic.
Avoid rice from america and eat semi-polished rice (half-milled), best of both world and i find it tastier and easier to digest and dont eat it everydays anyways.