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this post was submitted on 16 May 2025
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No, I 100% didn't say that.
I literally said up front that reducing heavy metal intake is a good and ideal thing to do.
I'll absolutely admit I failed to clarify this applies only to certain common cooking methods. Still, the underlying point is still valid - the methodology did not account for this seemingly significant factor.
We still seem to entirely agree. Perhaps depending a bit on your definition of 'safe'. It might just be I'm not communicating my points well - so apologies if that's down to me.
Sorry but I don't really see how this quote of yours is much different from what I paraphrased.
You did say reducing is good but that was one line couched in a lot of language implying that this article should be disregarded and you said that rice is fine and that heavy metals in rice is normal. While it is true that heavy metals can be found in foods sometimes, I don't think implying that this study should be disregarded is ideal, and if you didn't mean to imply that, it did come off that way to me.
They do talk about this and encourage people to do it, but I really don't think it is a common cooking method to use 6-10 cups of water per cup of rice and dump the water out. I come from a rice eating culture and married into a different one, I've worked in restaurants, I've never heard of anyone doing this. It is certainly not a "common cooking method."
I'm not trying to be combative or anything, I just saw your comment as the only one and got a totally different read from the piece and didn't want the default comment people read to be "nothing to see here folks," which is what it looked like to me. I know too many kids and adults who have gotten heavy metal poisoning, among the myriad other unnecessary and avoidable health risks people face, to see that and not offer another perspective