tag:blogger.com,1999:blog-8625872007901650177.post6519286197016696148..comments2024-03-28T04:56:56.904-07:00Comments on Tastes & Flavours of West Africa: Ata Dindin with Ofada Ricetasteofnigeriahttp://www.blogger.com/profile/11918932378686006528noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8625872007901650177.post-58859246726224320872017-06-30T00:22:16.308-07:002017-06-30T00:22:16.308-07:00this is healthy eatingthis is healthy eatingMwathahttp://healthservices.uonbi.ac.kenoreply@blogger.comtag:blogger.com,1999:blog-8625872007901650177.post-35638330801187200322017-06-14T01:33:19.846-07:002017-06-14T01:33:19.846-07:00Looks yummy!Looks yummy!Amoshttp://swa.uonbi.ac.kenoreply@blogger.comtag:blogger.com,1999:blog-8625872007901650177.post-52304787662348006042016-07-18T05:39:23.296-07:002016-07-18T05:39:23.296-07:00Hey Funke,
Just stumbled upon your blog, love it!...Hey Funke,<br /><br />Just stumbled upon your blog, love it! On ofada rice, do you know how much arsenic levels it contains? Almost all rice (over 60 variety) contain very high levels of arsenic, a carcinogen. Processing is what drastically decreases the level of arsenic acid in rice. Darker rice (brown and black) seem to have the least amount however. While I'm big on eating minimally processed foods, you ought to be aware that sometimes processing food to an extent is what takes the poison, which most foods some foods contain by the way, just like in cassava and its cyanide levels Anonymoushttps://www.blogger.com/profile/09713851219735307019noreply@blogger.com