Rice is an important staple in India. There are many states across the country that cannot function without their daily dose of rice. Take West Bengal for instance, or Kerala, Tamil Nadu, Orissa, Goa, Assam and Meghalaya, among others. Across the globe too, rice is used in the making of various regional delicacies. While the most common method of cooking is to boil it in water, you can also grind soaked rice to make a batter, or pound it into a coarse powder and use. There’s no doubt that we have been cooking this ancient ingredient for centuries, but the question that arises now is that are we doing it in the right manner?
According to a recent study done by the Queens University Belfast in England, the chemical from the industrial toxins and pesticides in the soil contaminate the rice that is endangering the health of millions of people, reports The Telegraph. There have been various reports on the harmful effects of pesticides and how those chemicals are making their way into our food leading to various kinds on diseases and hampering our long term health.
Arsenic is a chemical element that occurs naturally in many minerals, usually in combination with sulphur and metals. Industrially, it is commonly used in the production of pesticides and insecticides. Ground water of various countries also contains high levels of natural arsenic, such as West Bengal in India, which could be very harmful for human health. According to WHO, long-term exposure to arsenic has also been associated with developmental effects, cardiovascular disease, neurotoxicity and diabetes.
Coming to rice, various studies have pointed to the fact that improper agricultural practices could increase the toxic level of arsenic poisoning in rice. And if we don’t cook rice well or in the correct manner, it could lead to dangerous health risks.