砷， 有毒及强烈致癌， 在大米中的含量，近年逐渐引起重视。 https://foodrevolution.org/blog/arsenic-in-rice/#:~:text=Arsenic%2C%20along%20with%20many%20valuable%20nutrients%2C%20tends%20to,have%20higher%20levels%20of%20arsenic%20than%20white%20rice. 概括下重点： “Most of the rice today, whether white, brown, wild, organic, or conventional, is tainted with arsenic — one of the world’s most toxic poisons." "Arsenic is linked to many types of cancer, including skin, lung, bladder, liver, and kidney cancers. Evidence suggests lung cancer is the most common cause of arsenic-related mortality." 砷跟皮肤癌， 肺癌，膀胱癌， 肝癌， 肾癌有关联， 特别是肺癌。 "Basmati rice from California, India, or Pakistan is the best choice, according to Consumer Reports data. These types of rice have about one third of the inorganic arsenic compared to brown rice from other regions. Rice grown in Arkansas, Texas, Louisiana, and most other U.S. states had the highest inorganic arsenic levels. So it’s best to minimize or avoid rice grown in these areas." 加州米砷含量低， 德州米砷含量高， 所以·最好别搬去德州， 起码别吃德州米。 https://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm#chart Consumer Reports 测了 223个大米样本。 数据见上。 ”However, published studies indicate that cooking rice in excess water (from six to 10 parts water to one part rice), and draining the excess water, can reduce 40 to 60% of the inorganic arsenic content, depending on the type of rice." 多洗， 煮多水然后把水倒掉， 可以大大降低砷含量。
”However, published studies indicate that cooking rice in excess water (from six to 10 parts water to one part rice), and draining the excess water, can reduce 40 to 60% of the inorganic arsenic content, depending on the type of rice." 多洗， 煮多水然后把水倒掉， 可以大大降低砷含量。
https://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm research has shown that rinsing and using more water removes about 30 percent of the rice's inorganic arsenic content. 这篇文章里说多放水淘米可以洗掉30% 理论上多淘几遍会洗掉更多 我一般的都淘三四遍，以后更好好好搓搓
研究（包括 FDA 的研究）表明，与煮意大利面类似煮米饭可以减少 40% 到 60% 的无机砷含量，具体取决于大米的类型。 然而，这种用过量水煮米饭的方法——用 6 到 10 份水对 1 份米饭，然后排出多余的水——也会降低精米和蒸谷米的营养价值。 具体来说，在过量的水中烹饪可将叶酸、铁、烟酸和硫胺素的含量降低 50% 至 70%，这些营养物质是作为浓缩过程的一部分添加到精米（白米）和蒸谷米中的。 FDA的研究还表明，在烹饪前冲洗米饭对煮熟谷物中的砷含量影响很小，并且会洗掉精米和半熟米中的铁、叶酸、硫胺素和烟酸。 Published studies, including research by the FDA, show that cooking rice similar to how pasta is cooked can reduce 40 to 60 percent of the inorganic arsenic content, depending on the type of rice. However, this method of cooking rice in excess water—using 6 to 10 parts water to 1 part rice and then draining the excess water—also results in lowering the nutritional value of enriched polished and parboiled rice. Specifically, cooking in excess water reduces the levels of folate, iron, niacin and thiamine, nutrients that are added to polished (white) and parboiled rice as part of the enrichment process, by 50 to 70 percent. The FDA research also shows that rinsing rice before cooking has a minimal effect on the arsenic content of the cooked grain and will wash off iron, folate, thiamine and niacin from polished and parboiled rice.
https://foodrevolution.org/blog/arsenic-in-rice/#:~:text=Arsenic%2C%20along%20with%20many%20valuable%20nutrients%2C%20tends%20to,have%20higher%20levels%20of%20arsenic%20than%20white%20rice.
概括下重点：
“Most of the rice today, whether white, brown, wild, organic, or conventional, is tainted with arsenic — one of the world’s most toxic poisons."
"Arsenic is linked to many types of cancer, including skin, lung, bladder, liver, and kidney cancers. Evidence suggests lung cancer is the most common cause of arsenic-related mortality."
砷跟皮肤癌， 肺癌，膀胱癌， 肝癌， 肾癌有关联， 特别是肺癌。
"Basmati rice from California, India, or Pakistan is the best choice, according to Consumer Reports data. These types of rice have about one third of the inorganic arsenic compared to brown rice from other regions. Rice grown in Arkansas, Texas, Louisiana, and most other U.S. states had the highest inorganic arsenic levels. So it’s best to minimize or avoid rice grown in these areas."
加州米砷含量低， 德州米砷含量高， 所以·最好别搬去德州， 起码别吃德州米。
https://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm#chart
Consumer Reports 测了 223个大米样本。 数据见上。
”However, published studies indicate that cooking rice in excess water (from six to 10 parts water to one part rice), and draining the excess water, can reduce 40 to 60% of the inorganic arsenic content, depending on the type of rice."
多洗， 煮多水然后把水倒掉， 可以大大降低砷含量。
用10倍水煮开把水倒了
米饭先用开水过一遍？
就是 一天到晚的 能不能有点省心事
应该是这个意思
艾玛我的天老爷 这得累死个谁 吃馒头 行不行
不是米饭过水吧 应该是像以前乡下煮饭 大铁锅里煮饭放很多水 水开后把多余的米汤舀出 然后小火焖饭到熟
没办法的。。。
那是煮稀饭米粥，然后把米汤倒掉。
煮成稀饭米粥，再把米粥倒掉。
多余的盛出来，余下的不还是第一遍的水？
那米饭不是就不香了
毒素被稀释了大部分随米汤被倒掉了。反正做不到百分百。米里还有呢
吃米饭是南蛮子的恶习。俺们山东人 山东大汉不吃米饭 只吃馒头。
大家来说说超市常见的那几种米哪种更安全？
问得好，这个帖子说不上来是啥居心，但是太随便了。
韩国米不是都加州产的吗？
那是品种，几乎全部是product of USA
那代人是这样，那个年代妈妈没有奶水，婴儿就是靠“米油”养活的
日本人的饭量？日本的癌症早筛的普及程度？这些因素都没考虑进去？
什么国宝锦米全是加州产的
以前汉人吃小米的，或者麦饭。是西域那边传来的面食做法，最早是胡饼
只有美国产大米有毒
因为美国大米主产区，以前都是种棉花的。以前种棉花都滥用含砷的农药。
你都把米倒掉不吃了，还煮它干嘛？
别扯那些没用的，日本的拉面馆里米饭是当菜点的，寿司基本上全是米饭，饭团子就不说了，饭量再小也比西方人吃米吃得多多了
https://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm
research has shown that rinsing and using more water removes about 30 percent of the rice's inorganic arsenic content. 这篇文章里说多放水淘米可以洗掉30% 理论上多淘几遍会洗掉更多 我一般的都淘三四遍，以后更好好好搓搓
对，小麦也是舶来品 中原大地最早主食就是黍（小米）和高粱
燕麦除草剂残留问题很严重 老人头那个牌子超标n多倍 有机的燕麦也有超标的
这老太太好自私哦。记得我小时候母亲经常这样做让我喝米汤，长大后就不这样做，我就问她，为什么不再给我喝米汤，她说这样取了米汤的米饭就不好吃了，我长大了，身体好的，不需要再这样做。
日本人人均米饭消耗不比美国多？
德州产玉米
哈哈，不行，没听说现代小麦容易引起二型糖尿病吗？😱天天上网看这些，好像啥也不能吃了。
大米不一样的。
我的亲身测试，
costco买的红国宝，黄国宝，吃完血糖升高。最便宜的自己牌子的大米，吃了没有任何变化！
看着新买的糙米，心里直打哆嗦
米国大米出产前五名的州， 单位： 公吨
https://www.health.harvard.edu/blog/fda-warns-parents-about-arsenic-in-rice-cereal-201604059473
不是开玩笑。。。
FDA的研究还表明，在烹饪前冲洗米饭对煮熟谷物中的砷含量影响很小，并且会洗掉精米和半熟米中的铁、叶酸、硫胺素和烟酸。
Published studies, including research by the FDA, show that cooking rice similar to how pasta is cooked can reduce 40 to 60 percent of the inorganic arsenic content, depending on the type of rice. However, this method of cooking rice in excess water—using 6 to 10 parts water to 1 part rice and then draining the excess water—also results in lowering the nutritional value of enriched polished and parboiled rice. Specifically, cooking in excess water reduces the levels of folate, iron, niacin and thiamine, nutrients that are added to polished (white) and parboiled rice as part of the enrichment process, by 50 to 70 percent.
The FDA research also shows that rinsing rice before cooking has a minimal effect on the arsenic content of the cooked grain and will wash off iron, folate, thiamine and niacin from polished and parboiled rice.
做个收尾， 特地找到了FDA美国食品和药物管理局的最权威的关于大米及米制品含砷的风险报告。
全文284页。 汇集了全球有关的研究和数据。 可以说是有史以来最全面的了。
https://www.fda.gov/files/food/published/Arsenic-in-Rice-and-Rice-Products-Risk-Assessment-Report-PDF.pdf