Scientifically, soaking rice for a long time really helps to reduce the inorganic arsenic content in the finished rice, provided, of course, that the water for soaking rice is poured out. In fact, China has a long-standing habit of soaking rice before cooking, because the taste will be better, and the strict standard of inorganic arsenic content in rice in China can completely ignore the risk of cancer caused by eating rice.

It is known that rice contains carcinogens, and governments and the United Nations have never concealed this fact from the public. Because rice has a strong ability to absorb arsenic in soil and water, arsenic will be contained in all kinds of rice in almost all countries. According to different soil environments, the arsenic content of different kinds of rice in different regions will be different.

However, the standard of inorganic arsenic content in rice in China is very strict, so you can rest assured to eat it.

Extended information:

BBC * * conducted three experiments:

1. Normal cooking method, cooking immediately after washing rice, the ratio of rice to water is 1:2, and after cooking, it was found that the content of inorganic arsenic hardly changed.

2. Cook rice immediately after washing rice. The ratio of rice to water is 1:5. After cooking, pour off the excess water. At this time, the content of inorganic arsenic in rice drops by about half.

3. After soaking in water for one night, the water for soaking rice was poured out, and then the rice was cooked with new water. The content of inorganic arsenic in the cooked rice was reduced by 8%.

This is based on scientific evidence. Inorganic arsenic is slightly soluble in water. According to the test of Curious Laboratory, the content of inorganic arsenic in a brand of bagged dried kelp in the market is as high as 15mg/kg, which is 9 times higher than the national standard limit, but the content of inorganic arsenic is not detected in the soaked kelp knots.

So, aside from the actual implementation of food safety standards, soaking rice for a long time will really help to reduce the inorganic arsenic content in the finished rice, provided, of course, that the water soaked in rice is poured out. In fact, China has a long-standing habit of soaking rice before cooking, because the taste will be better, and the strict standard of inorganic arsenic content in rice in China can completely ignore the risk of cancer caused by eating rice.

Today's headline-Rice contains carcinogens. Should rice be soaked for a long time before cooking?