This week I had a client who was referred to me because of anxiety and who has consistently rebuffed her physician’s suggestion for a mild medication. After taking a detailed lifestyle and diet history I find out that she is anxious about all kinds of things, including her food.
She’s avoiding gluten because she thinks that she gets mouth sores and dairy because of gastric distress. And she thinks that she is allergic to beef. She’s become quite thin because she is not replacing these foods with anything else. But her biggest food phobia is rice.
Wheat may be the staff of life, but two third’s of the world’s population calls rice a dietary staple.
You may be able to cut your exposure to inorganic arsenic in any type of rice by rinsing raw rice thoroughly before cooking, using a ratio of 6 cups water to 1 cup rice, and draining the excess water afterward. That is a traditional method of cooking rice in Asia. The modern technique of cooking rice in water that is entirely absorbed by the grains has been promoted because it allows rice to retain more of its vitamins and other nutrients. But even though you may sacrifice some of rice’s nutritional value, research has shown that rinsing and using more water removes about 30 percent of the rice’s inorganic arsenic content.