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Rice: par-boiled with charcoal
Elsewhere on this forum, @shannon mentioned par-boiled rice made with charcoal to absorb some of the arsenic in the rice.
vAe recommends rice, so I'm going to try it.
I've cooked a lot of rice, but never par-boiled or with charcoal.
So I asked AI for instructions.
I'll copy/paste below.
Comments and critique, please.
Most difficult part -- so far -- was finding clean charcoal for cooking, as opposed to charcoal for BBQ grilling.
Searched on-line for "food grade" charcoal or "culinary" charcoal.
Parboil rice using charcoal water: [source: Poe A.I.]
2 cups rice
4 cups water
Charcoal lumps
Water for charcoal soaking
Start by preparing the charcoal. Take a few chunks of charcoal and soak them in water for about 30 minutes. This helps to clean and remove any impurities from the charcoal.
Rinse the rice under cold water until the water runs clear. This helps to remove any excess starch from the rice.
In a pot, combine the soaked charcoal and 4 cups of water. Bring the water to a boil over medium heat. Allow the charcoal to boil for about 5 minutes to release its flavor into the water.
While the charcoal water is boiling, bring another pot of water to a boil separately. This will be used for the parboiling process.
Once the water with charcoal has boiled for 5 minutes, remove the charcoal from the pot using a slotted spoon or tongs. Discard the charcoal.
Add the rinsed rice to the pot with the boiling charcoal water. Parboil the rice for a few minutes until it is partially cooked. The exact time will depend on the type of rice you are using, but it usually takes around 5-7 minutes. The rice should still have a firm texture and not be fully cooked.
Drain the parboiled rice and rinse it with cold water to stop the cooking process and remove any remaining starch.
At this point, you can proceed to cook the parboiled rice using your preferred cooking method, whether it's steaming, boiling, or using a rice cooker. Follow the instructions on the rice packaging or your chosen cooking method to complete the cooking process.
This arsenic in rice thing is laughable. Half of the world is/was using white rice as a main source of calories for I don't know how long like thousands or years? If the arsenic from rice was significant issue they would find out by know don't you think? There is plenty of heavy metal and arsenic sources. Not just rice. So if you do your best to avoid toxin exposure and you are getting only some arsenic from rice I really don't think that will can be a problem.. Just don't eat brown rice and boil your white rice like pasta in excess of water and also rinse the cooked rice in fresh water exactly like with pasta and you will eliminate like 80% of the arsenic.. People in Asia don't do that and they are still ok so I think you will be ok a well lol...
Btw I like parboiled rice, because it has really low GI especially when it is in the fridge. So I have very low insulin spikes after eating it, but I think that parboiled rice will retain more arsenic than regular rice.. Basmati white rice from Pakistan seems to have the lowest arsenic content + it also has low GI and the taste is really nice and it is cooked within 10-12 minutes..
Quote from Jiří on November 8, 2023, 2:32 amThis arsenic in rice thing is laughable. Half of the world is/was using white rice as a main source of calories for I don't know how long like thousands or years? If the arsenic from rice was significant issue they would find out by know don't you think? There is plenty of heavy metal and arsenic sources. Not just rice. So if you do your best to avoid toxin exposure and you are getting only some arsenic from rice I really don't think that will can be a problem.. Just don't eat brown rice and boil your white rice like pasta in excess of water and also rinse the cooked rice in fresh water exactly like with pasta and you will eliminate like 80% of the arsenic.. People in Asia don't do that and they are still ok so I think you will be ok a well lol...
Btw I like parboiled rice, because it has really low GI especially when it is in the fridge. So I have very low insulin spikes after eating it, but I think that parboiled rice will retain more arsenic than regular rice.. Basmati white rice from Pakistan seems to have the lowest arsenic content + it also has low GI and the taste is really nice and it is cooked within 10-12 minutes..
You are kind of conflicting in your thoughts.
Arsenic IS a problem in rice, but really that only started after we started using arsenic as a herbicide or pesticide and dumping it on farmland in the early 1900s, and mainly in places like the North East US and China did this occur.
Additionally, there are actual studies on the effects of parboiling rice on arsenic levels in the resulting final product, and they are 50% lower. So, your common sense / assumption is misguided.
@shannon fair enough with the arsenic as herbicide/pesticide but still even 100 years of consuming mainly white rice as a main calorie source for basically half of the planet should show some data about arsenic toxicity in asian people?? Also I don't know about that parboiled rice. Because if you rinse regular cooked rice with water it makes sense to me that you will flush off more arsenic than from hard parboiled rice. Maybe that process of parboiling lowers the arsenic content in comparison with uncooked regular rice, but overall once it is cooked normal rice that is cooked like pasta and rinsed after that has to have lower arsenic content than cooked parboiled rice that is still very hard even after cooking..
Asians often wash rice multiple times while sort of kneading it. This removes some of the arsenic.
But why are health fooders eating so much rice that arsenic is a big concern? Mostly due to widespread autoimmunity causing allergies and sensitivities to wheat. Many health fooders also mistakenly believe that "sugar is poison" and many of them also have mistaken ideas about fats. What's left to eat? Rice.
From my research I've come to believe that autoimmunity starts with liver dysfunction. So ultimately the answer to arsenic concerns is to heal the gut and liver and then cleanse the mind of false dietary ideologies and then get back to normal life including eating most of what everyone else eats.
Quote from tim on November 8, 2023, 11:52 pmWhat's left to eat?
Potatoes Tim, fucking potatoes! Pardon my language, I watch a lot of Mike Israetel's videos, LOL.
I thought I had SIBO for years until I stopped eating gluten and the "SIBO" was cured in a week 100%.
So, I am new here. Just joined the forum today. Jiri writes to avoid brown rice? I think I read that Grant eats brown rice, does he parboil it? Avoid brown rice?
Quote from Rae on August 12, 2024, 10:03 amSo, I am new here. Just joined the forum today. Jiri writes to avoid brown rice? I think I read that Grant eats brown rice, does he parboil it? Avoid brown rice?
Brown rice in my eyes has only negatives in comparison with white rice. It has much higher arsenic content and it has very high phytic acid content. Which means if you eat that brown rice with meat for example you will absorb less zinc and other minerals from that meat. Parboiled white rice is ok. It has lower Glycemic index and high B vitamin content than regular white rice.. I like Parboiled or white basmati rice.. White basmati rice from Pakistan should have the lowest arsenic content.. I also boil rice like pasta in excess of water and after that even rinse the rice with fresh water..
I have been boiling rice in apple juice (home made apple juice by boiling apples and straining the juice, not shop bought apple juice) and adding some raisins to make a kind of dessert. I have also bought some heirloom white carrot seeds to see if I can grow them as a search says they don’t have vitamin a or beta carotene so hopefully should be safe.