For so long, the best and safest bet for a gluten free experience has been rice. Absolutely free from wheat or any other Celiac disease triggers, more people have turned to rice to fuel their healthy food diets and to keep them without gluten.
As great as this is for a healthy food alternative to heavy wheat products, rice has been found to be high in its rate of toxic compounds. With large traces and concentrations of arsenic being discovered in foods labeled “safe,” these rice-based, gluten-free foods may pose a large threat to the health of the nation as more people put their trust into these products.
How much arsenic, you may ask? Analyzing sweets, pasta, beer, and milk—all made with rice—the researchers have discovered that Celiac disease sufferers consume close to 0.50 micrograms per kilogram of their body weight when it comes to gluten-free flour, pastas and dairy products all made with rice as their base ingredient. Many are not aware that this is a dangerously high amount, as 0.3 micrograms per kilogram of body weight has been the level at which the risk of cancer to the bladder or lungs is known to be heightened.
Due to the fact that chronic exposure to arsenic is classified as consuming just one serving of rice a day, there is a large portion of the population that falls under this category, and their health is being jeopardized because of it. The body can come under great duress when the toxicity of other chemicals comes into play, as it does with rice. The way rice is produced and the chemical makeup of it as a whole, means that it easily absorbs chemicals that surround it in the manufacturing process, which is how those consuming it ingest the harmful chemicals.
As the knowledge comes out about just how some manufacturers are mass-producing their rice, more people are calling for legislation that properly monitors and puts a nationwide seal on the amount of arsenic allowed in gluten-free food.
It’s also not widely known that much of the rice we consume here in the U.S. is not entirely the same form of rice that was once mass-produced decades ago. Thanks to a much higher demand, the rice we consume today is hybridized, mutated and genetically-altered beyond recognition.
Rice is a healthy alternative to gluten, but only in small amounts and on a very infrequent basis. Because carbs account for way more than half of the calories in rice, going overboard while eating it can send you in the opposite direction of your healthy lifestyle goals. Along with the high traces of arsenic and chemicals within them, tread lightly as you incorporate rice into your healthy eating habits.
This article is made available for general, entertainment and educational purposes only. The opinions expressed herein do not necessarily reflect those of The Joint Corp (or its franchisees and affiliates). You should always seek the advice of a licensed healthcare professional.