In my last post, I wrote about high levels of arsenic in organic brown rice syrup. I found this by science writer/blogger Deborah Blum who answers the question of what made the researchers investigate organic brown rice syrup in the first place?
The more interesting immediate question anyway, at least to me, was: why were Dartmouth chemist Brian Jackson and his colleagues looking for arsenic in these supposedly healthy products at all? I rapidly discovered though that I just hadn’t been paying attention. They were simply following up on an issue well known in health science, a body of work establishing a troubling connection between rice and arsenic in the food supply. On rice and arsenic