Optimizing rice cooking methods to reduce arsenic : techniques for seaweed?

Optimizing rice cooking methods to reduce arsenic content while preserving other nutrients: could these techniques be transferred to seaweed?

Arsenic, in its inorganic form, is a carcinogen and food consumption is the primary source of arsenic exposure for the general public. This chemical element occurs naturally in high concentrations in groundwater and soils, and can then be assimilated and accumulated in plants. Therefore, rice accum...

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