Science, rice soaked for a longer period of time does help to reduce the inorganic arsenic content within the finished rice, provided, of course, that the water used to soak the rice is poured out. In fact, China has long had the habit of soaking rice before cooking, because it will taste better, coupled with China's strict standards for inorganic arsenic content within the rice, the risk of cancer from eating rice is completely negligible.

Rice contains carcinogenic substances is *** knowledge, governments and the United Nations has never hidden this fact from the public, because rice on the soil and water arsenic has a strong absorption capacity, so basically all varieties of rice in all countries will contain arsenic, according to the soil environment is different, different regions of different types of rice arsenic content will be different.

However, the standard for inorganic arsenic content in rice in China is very strict, so you can eat it without worry.

Extended information:

BBC I*** did three tests:

1, the normal method of cooking rice, wash the rice immediately after cooking, the ratio of rice and water is 1:2, rice After cooking the test found that the inorganic arsenic content is almost unchanged.

2, or wash the rice immediately after cooking, the ratio of rice and water is 1:5, after cooking the rice and pouring off the excess water, this time the inorganic arsenic content within the rice decreased by about half.

3, soaked in water for one night after pouring off the soaked rice water, new water and then cooked rice, cooked rice inorganic arsenic content reduced by 80%.

This is based on science, inorganic arsenic is slightly soluble in water, according to the "Curious Laboratory" test, commercially available bags of a brand of dried kelp inorganic arsenic content of up to 15 mg / kg, exceeding the national standard limit of 9 times, while soaking kelp knots are not detected inorganic arsenic content.

So, putting aside the actual implementation of food safety standards, soaking rice for a longer period of time does help reduce the inorganic arsenic content within the finished rice, provided, of course, that the water used to soak the rice is poured out. In fact, our country has long had the habit of soaking rice before cooking, because it will taste better, coupled with our strict standards for inorganic arsenic content within the rice, the risk of cancer from eating rice is completely negligible.

Today's headline --- rice are carcinogenic, cooking rice should be soaked for a long time before rice?