According to Consumer Reports (earlier this year), there were worrisome levels of arsenic levels found in apple, grape juices and more recently, rice and rice products. The FDA was called upon to sit limits for and monitor the arsenic levels in the juices and rice (arsenic risk is based on cumulative exposure over a lifetime. The following rice recommendations are based on one person eating just one product per day or per week over a lifetime):
Limit servings to one-fourth cup rice (uncooked), twice a week for adults and one serving per week for kids. Have just three one-cup servings of cold rice cereal a week; 1 ½ for kids.
Other ways to reduce arsenic exposure include:
If using raw rice, rinse it thoroughly before cooking; use a ratio of 6 cups water to 1 cup rice for cooking (drain the excess water afterward).
Use other grains. Wheat and oats usually have lower levels (but they’re not always totally arsenic-free)
Eat a diverse diet.
Did you know that some vegetables can accumulate arsenic when grown in contaminated soil? Always try to clean veggies thoroughly , especially potato skins.
Is the”home water” on a public water system? If not, you may want to have it tested.
Did You Know That.….
American hamburger chains (like McDonald’s and Burger King) are extremely popular in China; so popular in fact, that there’s now a booming business there in ripoff (and knock-off) chains and businesses.
An episode of “20/20” recently featured “The Real Dish” (Friday, Nov. 16, 2012 on ABC), a fascinating look at food and food service. For example, did you know that often when your meal is prepared in a restaurant, many (if not most) of the people who cooked it and put it together did not wash their hands after using the bathroom? It’s true. Yours truly used to work in a couple of them and it was a common practice, no joke (and it’s not limited to just the “greasy spoon” joints, either). And often the “cheap”, generic versions of food items taste just as good, if not better, than their more expensive counterparts (many times, it’s actually the same product, but under different brand names!). If you missed it, there’s still a chance of a repeat; try to catch it, if possible. Very interesting!
Got any leftover canned pumpkin? Make a smoothie! Here’s what to do:
In a blender, whirl together ¼ cup of canned pumpkin, with low-fat vanilla yogurt, a banana, a spoonful of peanut butter, a handful of ice cubes and milk to thin as desired. Top with a little whipped cream and cinnamon.
Source: “Food Know How” segment-Nov. 2010 segment of Better Homes and Gardens