this post was submitted on 25 Aug 2024
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Also, random fun fact, I pH tested a meal I have relatively frequently (took small bits of the meals components, in about the ratio the whole would have, then blended 'em up), and it came out as almost perfectly neutral (greens tend to be basic). I didn't do that for the pH or anything, I was a lot more curious about what harmful materials it might contain. I had access to some relatively fancy unused lab equipment (or, more accurately, a friend did), so I figured I might as well use it.
Interestingly, while most brown rice had fairly high arsenic levels (as is expected), brown rice from this one local asian market was at white-rice levels. I didn't ever end up doing anything meaningful with the data I collected (it's just in a notebook I have), and it wasn't really proper enough to be turned into a real study. Didn't even ask the people at the asian market where they got their brown rice from (and then they shut down during the pandemic).