A UK-based nutritionist has raised concerns over trace levels of inorganic arsenic in commonly consumed rice, warning that repeated dietary exposure could pose long-term health risks, while also sharing a cooking method he claims can significantly reduce contamination levels. The warning was issued by nutritionist Zib Atkins in a video posted on June 12, where he cautioned viewers about what he described as “toxic arsenic” present in standard rice varieties. He said that the issue is not limited to a single type of rice but may be found across widely consumed brands, depending on cultivation and environmental conditions.
Atkins claimed that regular consumption of rice containing inorganic arsenic could be linked, in scientific literature, to serious health conditions such as certain cancers, cardiovascular disease, and type 2 diabetes. While he did not reference specific peer-reviewed studies in his video, arsenic exposure through food and water has long been studied in the context of environmental health and toxicology. He urged consumers not to panic but to become more aware of preparation methods, suggesting that cooking techniques can influence the level of arsenic retained in cooked rice.
“Most rice is loaded with arsenic,” he said in his post, adding that improved cooking practices could potentially reduce exposure. To address the issue, Atkins demonstrated what he called a “parboiling with absorption method,” a multi-step cooking process designed to reduce contaminants. The first step involves thoroughly rinsing rice in cold, clean water multiple times. According to his explanation, this step helps remove surface residues and may reduce a portion of loosely bound contaminants.
Also Read: Diabetics Alert: Shakes And Smoothies May Trigger Unexpected Sugar Spikes
The second stage involves boiling the rice using a significantly higher water-to-rice ratio than standard cooking methods. Atkins recommended using approximately four parts water to one part rice. The rice is first added to boiling water and parboiled for around four minutes, a process he said allows contaminants to leach into the water. After this brief parboiling stage, the water is discarded and the rice is then further cooked or absorbed in fresh water depending on the final desired texture. Atkins claimed that this method can reduce arsenic levels by up to 73 percent, though he did not provide detailed methodological data or peer-reviewed validation for the figure in the video.
Food safety experts generally note that inorganic arsenic can accumulate in rice due to absorption from soil and irrigation water, particularly in regions where environmental contamination is higher. However, levels vary significantly depending on rice variety, geographic origin, and agricultural practices, meaning not all rice carries the same risk profile. Public health agencies in several countries have previously acknowledged the presence of trace arsenic in rice while maintaining that normal consumption is generally safe as part of a balanced diet.
They also emphasize that dietary variety and proper cooking methods can help reduce overall exposure. The claims shared by Atkins have circulated widely on social media, drawing attention from health-conscious consumers. However, experts typically caution that while cooking techniques may influence contaminant levels, no single method can eliminate risk entirely, and dietary context remains a key factor in assessing long-term exposure.
Also Read: Meet the 92-Year-Old Italian Track Star Whose Biology Defies Aging