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Cooking in variable amounts of water decreased folate contents, with increasing water excess, by up to 6570% at a water-to-rice ratio of 10:1 for all three rice types (less in brown rice), but at the same time, efficiently reduced the quantity of inorganic arsenic by up to 60%, 7083%, and 4554% in cooked rinsed brown, parboiled, and non-parboiled white rice, resp
Cell 140(6):777783 Luo J, Shen L, Zheng D (2014) Association between vitamin C intake and lung cancer: a dose-response meta-analysis
Then the fishy-odor mechanism, which sounds alarming but is benign
C.RichardsJ
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