Arsenic on the Menu: Is Your Rice Making You Sick?

Dr. Russell Sharp explores how arsenic gets into rice and some seaweeds, the health risks including cancer and developmental effects, and why levels vary by grain type and growing region.

He offers practical steps to reduce exposure—rinse and cook rice in excess water (about 6:1), prefer basmati/jasmine or alternative grains like quinoa and millet, and for hydroponic growers ensure good root aeration to limit heavy-metal uptake.

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