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fortified / poisoned rice
Larry, Moebius and 2 other users have reacted to this post.
Quote from
Larry on September 6, 2025, 5:14 am
Well, no, not really.
It's always good to get new information, but the article referenced is more "fear porn" than useful information.
When I saw this post I almost ran to the kitchen to examine the large bag of Thai Jasmine rice in my cupboard. "100% rice". Nothing else on the label.
Of course, businesses in the Far East often lie on package labels about ingredients. (I bought this rice in Thailand, where I live.) And this is only one brand of rice. In the markets here, literally hundreds of brands, most of them cheaper than the brand I buy. Who knows what's added to the cheap brands??
But here's the essential detail: Uncle Ben's and Mahatma are typically "par boiled" rice. That means partially cooked in a factory: PROCESSED rice. Not virgin rice.
Fortunately there are several EASY ways to avoid this problem:
- Avoid "parboiled" rice. Uncle Ben's says so on the label. For Mahatma rice, I had to ask AI. It said, "typically, yes, Mahatma rice is parboiled".
- Cook your own rice. If you have a rice cooker, almost effortless. Paying extra for par-boiled rice buys no benefit. And, now we know from Joe's post, some risk.
- Buy rice at an Asian grocery store. Most cities in Western countries will have such a store selling rice from Thailand, The Philippines, India/Pakistan. And I'm quite sure it will be "pure".
Problem solved.
Well, no, not really.
It's always good to get new information, but the article referenced is more "fear porn" than useful information.
When I saw this post I almost ran to the kitchen to examine the large bag of Thai Jasmine rice in my cupboard. "100% rice". Nothing else on the label.
Of course, businesses in the Far East often lie on package labels about ingredients. (I bought this rice in Thailand, where I live.) And this is only one brand of rice. In the markets here, literally hundreds of brands, most of them cheaper than the brand I buy. Who knows what's added to the cheap brands??
But here's the essential detail: Uncle Ben's and Mahatma are typically "par boiled" rice. That means partially cooked in a factory: PROCESSED rice. Not virgin rice.
Fortunately there are several EASY ways to avoid this problem:
- Avoid "parboiled" rice. Uncle Ben's says so on the label. For Mahatma rice, I had to ask AI. It said, "typically, yes, Mahatma rice is parboiled".
- Cook your own rice. If you have a rice cooker, almost effortless. Paying extra for par-boiled rice buys no benefit. And, now we know from Joe's post, some risk.
- Buy rice at an Asian grocery store. Most cities in Western countries will have such a store selling rice from Thailand, The Philippines, India/Pakistan. And I'm quite sure it will be "pure".
Problem solved.
Joe2 has reacted to this post.
Quote from
Jiří on September 6, 2025, 5:22 am
at least that we have good in Czech Republic. No fortified rice, flour, dairy etc..
at least that we have good in Czech Republic. No fortified rice, flour, dairy etc..
Larry and Joe2 have reacted to this post.
Quote from
Hermes on September 6, 2025, 10:08 am
Food fortification reaches a creepy level. It's just good business for those who supply the bulk vitamins. Another way to steal from your pockets. It's all about money, money, money. Ain't that funny? I guess I forgot to laugh. Sad business.
Food fortification reaches a creepy level. It's just good business for those who supply the bulk vitamins. Another way to steal from your pockets. It's all about money, money, money. Ain't that funny? I guess I forgot to laugh. Sad business.
lil chick and Joe2 have reacted to this post.
Quote from
Moebius on September 6, 2025, 12:23 pm
Parboiled rice is fine. Asians have been parboiling it for thousands of years. It is a light steaming that triggers the formation of resistant starch. This makes the rice digest a bit slower, which is good for your gut health. Just because Uncle Ben's is parboiled, doesn't make parboiling the indicator of fortification. The two are not related. Basmati rice especially, is usually parboiled. This is healthy. Parboiled wheat is known as bulgur and cousous. Again, very healthy.
Parboiled rice is fine. Asians have been parboiling it for thousands of years. It is a light steaming that triggers the formation of resistant starch. This makes the rice digest a bit slower, which is good for your gut health. Just because Uncle Ben's is parboiled, doesn't make parboiling the indicator of fortification. The two are not related. Basmati rice especially, is usually parboiled. This is healthy. Parboiled wheat is known as bulgur and cousous. Again, very healthy.
Joe2 has reacted to this post.
Quote from
Joe2 on September 6, 2025, 1:22 pm
A few takeaways from the states:
Authorities stopped prosecuting labeling law violations a long time ago.
Label laws have gotten waivers on a number of different items - like fortification.
Parboiling and rinsing at home is a good idea.
Sourcing rice from lands that were not previously used to grow cotton and hence heavily dosed with arsenic is sound practice.
These problems sited are hardly "solved."
The solutions put forward in these comments are genius and probably the best we can do.
Fear porn is what all routine warnings are called before they become common knowledge. How much warning did Grant get before he was poisoned with fortified bread last year?
A few takeaways from the states:
Authorities stopped prosecuting labeling law violations a long time ago.
Label laws have gotten waivers on a number of different items - like fortification.
Parboiling and rinsing at home is a good idea.
Sourcing rice from lands that were not previously used to grow cotton and hence heavily dosed with arsenic is sound practice.
These problems sited are hardly "solved."
The solutions put forward in these comments are genius and probably the best we can do.
Fear porn is what all routine warnings are called before they become common knowledge. How much warning did Grant get before he was poisoned with fortified bread last year?
Joseph has reacted to this post.
Quote from
Jiří on September 7, 2025, 12:35 am
@davidw "Basmati rice especially, is usually parboiled. "
You can buy parboiled basmati rice, but when you buy bag of normal basmati rice it isn to parboiled. Non parboiled basmati rice has longg grains that get even longer after cooking and you can easily overcook it to make it into sticky rice almost. Like jasmine/sushi rice.
Parboiled basmati rice will not do that. You can cook it for log time and it keeps it's shape.
Like you said parboiled rice is slower to digest. So that's why I like it. But most of the time I eat normal non parboiled white basmati rice. Because i really gains a lot of volume while cooking and soaking up water. Also it still has lower glycemic index. Jasmine rice is exact opposite. It has very high glycemic index and it gains very little volume. So you put 100g(raw weight) cooked on the plate and it is like 3 tbsp heh.. That's why bodybuilders like it. You can eat crazy amounts very easily..
Btw I cooke rice like pasta to lower arsenic content. Rinse well. Cook in excess of water and after it is cooked even rinse with fresh water..
@davidw "Basmati rice especially, is usually parboiled. "
You can buy parboiled basmati rice, but when you buy bag of normal basmati rice it isn to parboiled. Non parboiled basmati rice has longg grains that get even longer after cooking and you can easily overcook it to make it into sticky rice almost. Like jasmine/sushi rice.
Parboiled basmati rice will not do that. You can cook it for log time and it keeps it's shape.
Like you said parboiled rice is slower to digest. So that's why I like it. But most of the time I eat normal non parboiled white basmati rice. Because i really gains a lot of volume while cooking and soaking up water. Also it still has lower glycemic index. Jasmine rice is exact opposite. It has very high glycemic index and it gains very little volume. So you put 100g(raw weight) cooked on the plate and it is like 3 tbsp heh.. That's why bodybuilders like it. You can eat crazy amounts very easily..
Btw I cooke rice like pasta to lower arsenic content. Rinse well. Cook in excess of water and after it is cooked even rinse with fresh water..
Hermes, Moebius and Joe2 have reacted to this post.
Quote from
Hermes on September 7, 2025, 12:09 pm
@jiri
I would assume that Jasmine rice would also absorb less arsenic since it absorbs less water. While Basmati rice would soak up all the arsenic like a sponge.
@jiri
I would assume that Jasmine rice would also absorb less arsenic since it absorbs less water. While Basmati rice would soak up all the arsenic like a sponge.
Joe2 has reacted to this post.
Quote from
Jiří on September 7, 2025, 12:27 pm
@christian what? you mean water while cooking or what you mean? Rice in raw uncooked form has no water basically doesn't matter if it's jasmine or basmati.
I buy specifically white basmati from Pakistan because it should have the lowest arsenic content + like I said I cook it in excess of water and rinse after cooking exactly like pasta. You can also add activated charcoal to it or whatever but I am not eating black rice full of charcoal lol..
Ideally I would love to eat potatoes for carbs(probably the best micronutrient profile from all carb sources), but nightshades are killing me..
@christian what? you mean water while cooking or what you mean? Rice in raw uncooked form has no water basically doesn't matter if it's jasmine or basmati.
I buy specifically white basmati from Pakistan because it should have the lowest arsenic content + like I said I cook it in excess of water and rinse after cooking exactly like pasta. You can also add activated charcoal to it or whatever but I am not eating black rice full of charcoal lol..
Ideally I would love to eat potatoes for carbs(probably the best micronutrient profile from all carb sources), but nightshades are killing me..
lil chick and Joe2 have reacted to this post.
Quote from
Hermes on September 7, 2025, 4:07 pm
@jiri The less water in the rice kernel, the less chance arsenic has to accumulate in it. That was my thinking.
@jiri The less water in the rice kernel, the less chance arsenic has to accumulate in it. That was my thinking.
Joe2 has reacted to this post.
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