In a previous blog I made some recommendations to help protect against any possible harmful side effects from arsenic in brown rice. I wanted to post an expanded list since I have received some new information. A friend sent this article to me that was published in The Chicago Tribune. This article contains valuable information that has caused me to rethink the best ways of getting the enjoyment, satisfaction and value from eating brown rice while avoiding any potential harm from arsenic contamination. Please take the time to review the Chicago Tribune article. I have included the suggestions below that I found most helpful.
Try these recommendations to mitigate any potential harmful affects from arsenic in brown rice.
Choose organic brown rice from California. It is reported to have lower levels of arsenic than rice from other states.
Rinse your rice thoroughly before cooking it to help reduce arsenic contamination. This will help unless local water has hight levels of arsenic.
Check your municipal water report. This is a link to the Philadelphia Water Department.
Soak your brown rice overnight and cook it in fresh water rather than the soaking water.
Eat brown rice once a day, or almost daily, and not at every meal.
Cook brown rice with other grains such as barley, millet, wheat, faro or bulgur, etc.
Cook brown rice with beans or a combination of other grains and beans.
There are a number of natural chelating foods that we recommend as part of a varied macrobiotic lifestyle. Try to regularly consume miso soup and incorporate sea vegetables like wakame and kombu into your meals. I hope this helps you to continue enjoying your brown rice.