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Yahoo
2 days ago
- Health
- Yahoo
Does Rice-Zempic Do Anything? What Doctors Want You to Know
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."You're probably aware that quick-fix weight loss hacks generally aren't recommended by healthcare professionals and, if you're concerned about your weight, it's always a good idea to check in with a doctor for guidance. But lately, people on TikTok are claiming rice water, a.k.a. 'rice-zempic,' has helped them lose weight. So, it's fair to wonder what this is about. While medications like Ozempic and Mounjaro have exploded in popularity, they can be pricey and aren't always accessible. That's opened the door for unproven strategies that claim to be as good as these injectables for helping people lose weight. Enter rice water for weight loss. Here's the backstory, plus what doctors and a dietitian really think about it. Meet the experts: Kunal Shah, M.D., is an assistant professor in the division of endocrinology at the Rutgers Robert Wood Johnson Medical Center. Mir Ali, M.D., is a bariatric surgeon and medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center; Scott Keatley, R.D., is co-owner of Keatley Medical Nutrition Therapy; Darin Detwiler, author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University There are variations on Rice-zempic, but it usually includes a similar recipe that features three ingredients: unwashed rice, warm or hot water, and lime juice. People say that they let the rice steep in water overnight, remove the rice, add the lime juice, and drink the leftover starchy solution. Some note they'll drink it about a half an hour before eating, and then follow their usual diet. There are a few potential risks to keep in mind with rice water, including some food safety concerns. 'Drinking unwashed, uncooked rice water poses clear microbiological and chemical safety risks,' says Darin Detwiler, author of the book Food Safety: Past, Present, and Predictions and a professor at Northeastern University. Raw rice can carry bacterial spores like Bacillus cereus, along with residues from pesticides, herbicides, and arsenic, especially in regions where water or soil is contaminated, Detwiler points out. 'Washing rice before use helps remove surface contaminants,' Detwiler says. Skipping that step increases the likelihood of ingesting residues, especially if the rice isn't organic or clearly labeled as washed or pre-cleaned.' Separately, Mir Ali, M.D., medical director of MemorialCare Surgical Weight Loss Center at Orange Coast Medical Center, points out that this drink is likely high in carbohydrates, noting that, in excess, they can be 'counterproductive' to weight loss. And weight regain (if you lose any in the first place) is also a risk, Dr. Ali says. 'This weight loss will be temporary because you're not making permanent, healthy, long-term changes,' he says. 'Once you stop doing this kind of thing, the weight will come back.' Also, if you have an underlying health condition like acid reflux, downing lime juice daily may exacerbate symptoms, Dr. Shah says. Maybe, but it's probably not as significant as people are hoping. 'It is relatively low-calorie—it's just starchy water,' says Dr. Ali. Rice water may cause people to feel full before a meal, leading them to eat less than they normally would, Dr. Ali says. (It's not clear where the lime juice comes in, but it may simply be used to add flavor.) But this hack has 'zero scientific backing,' says Scott Keatley, R.D., co-owner of Keatley Medical Nutrition Therapy. 'While rice water may have some nutritional benefits, such as providing a source of energy from its starch content, there is no evidence to suggest it has any properties that would significantly impact weight loss,' especially in the manner that some weight loss medications do, he says. Rice water can also make you feel bloated, points out Kunal Shah, M.D., an assistant professor in the division of endocrinology at the Rutgers Robert Wood Johnson Medical Center. 'The starch expands in your stomach and can make you feel full—but it's very short-lived,' he says. Also, doctors stress that rice water is not in the same ballpark as medications like Ozempic and Wegovy. 'It's really not metabolically helping you at all,' Dr. Shah says. 'It doesn't in any way mimic Ozempic,' Dr. Ali agrees. 'It has no hormonal effects like Ozempic.' There are some claims that rice water contains resistant starch, a complex carbohydrate that the body can't break down to be digested. (Resistant starch is linked with weight management.) But while resistant starch is usually created when rice is cooked and then cooled, it's not clear if making rice water actually has this effect. Rice itself also contains vitamins and minerals like iron, calcium, magnesium, and zinc, but it's uncertain if those nutrients transfer to rice water. If you want to lose weight and you're not sure where to start, it's a good idea to consult with a healthcare provider first, Dr. Ali says. They can give you an evaluation and provide scientifically-sound advice to help you meet your goals. But drinking rice water really isn't the safest way to lose weight, both from a food safety and overall health perspective. 'I don't want people to misconstrue this as Ozempic—it's not,' Dr. Ali says. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
New York Post
20-06-2025
- Health
- New York Post
Food expert warns ‘one of the riskiest items in the grocery store' seems healthy but can make you deathly ill
Your good health habit could actually get you seriously sick — and you wouldn't know until it's too late. While experts unanimously agree that we should all be eating more fresh, whole foods, a food policy professor has a warning: Danger lurks in your grocery store's produce aisle. Not all fruits and veggies are created equal, and a popular choice for easy meals that save you time could come with the price of contamination. 3 Prewashed bagged greens are one of the riskiest items in the grocery store. Scott Habermann – 'Prewashed bagged greens remain one of the riskiest items in the grocery store,' Darin Detwiler, a professor of food policy at Northeastern University and author of 'Food Safety: Past, Present, and Predictions,' told Huffington Post. 'When you look at past outbreaks, bagged salads have been a leading cause of foodborne illness, with some outbreaks resulting in hospitalizations, kidney failure, and even death.' Those pre-mixed bagged salads can harbor pathogens like listeria, salmonella, and E. coli and pose a higher risk for contamination through the supply chain and are among the worst offenders for food safety. According to the Centers for Disease Control and Prevention, food poisoning symptoms from bacteria like listeria or E. coli — which cause infections in the gastrointestinal tract — include nausea, vomiting, fever, abdominal pain, and diarrhea. According to a 2024 report in the Journal of Foodborne Illness, leafy greens are credited with 'up to 9.2% of known pathogen-caused foodborne illnesses' in the U.S, resulting in over 2.3 million cases of illness each year. What makes these speedy veggies particularly dicey is that heat is required to kill pathogens — and salads are typically eaten raw, making it difficult to reduce the risk of foodborne illness once they reach consumers. Contamination of these mean greens can occur at different stages of production. Produce can be contaminated during lettuce collection by pathogens in the water, soil, or air, or by wild or domesticated animals. Leafy greens are sometimes grown near large-scale cattle operations, a proximity that increases the likelihood that E. coli, salmonella, and listeria could be introduced through contaminated irrigation water. 3 Produce can be contaminated during collection by pathogens in the water, soil, or air, or by wild or domesticated animals. Pormezz – Detwiler cites manure lagoons, large pits where livestock waste is stored, as a common source of food contamination. 'Runoff from manure lagoons can seep into irrigation canals and contaminate fields with deadly bacteria like E. coli,' he said. Post-harvest, lettuce can be compromised through human handling, contaminated equipment, or water used to remove soil. Typically, lettuces from various farms are processed in a centralized area, meaning your bag of greens is more of a menagerie of fetid potential than a single source. 'Greens from different farms are mixed, washed, and packaged together, so one contaminated leaf can impact thousands of bags across multiple states,' said Detwiler. 3 Consider ditching bagged greens entirely and opting for whole heads of lettuce or loose bunches Dan Dalton/KOTO – The large vats that facilitate this washing are also an effective way to spread bacteria. To prevent the proliferation of pathogens, greens must be kept cold; if lettuce is not consistently kept at these cooler temperatures throughout the supply chain, bacteria can easily breed and reach store shelves. But refrigeration just slows bacteria growth, it doesn't kill them. Washing greens is also ineffective at removing pathogens. In fact, doing so also double down on the danger, as doing so can introduce contamination from the sink, utensils, equipment, and the compromised hands of the washer themselves. What's a leaf-eater to do? Consume carefully. Consider ditching bagged greens entirely and opting for whole heads of lettuce or loose bunches. He recommends whole heads of lettuce or spinach, which have less surface area for contamination. Just rinse the leaves under cold running water to remove dirt and surface-level bacteria. If you're bag or bust, Detwiler advises buyers to skip greens that appear wilted, slimy, or discolored and avoid those in packages that look wet, as these signs could indicate improper storage. Further, avoid subjecting your greens to drastic temperature changes. Keeping them in a hot environment or even on the counter at room temperature can create an environment for bacteria to grow and spoilage to take hold. Finally, stay up to date on recalls and double-checking expiration dates, only buying greens that you plan to use within 2 days.
Yahoo
11-06-2025
- Health
- Yahoo
The Top Food Safety Mistake You're Making With Produce
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." For some, the act of chopping, peeling and coring vegetables for half an hour after a long day can be meditative. For the rest of us, however, it's a total drag — and truly, nothing makes us crave takeout like the thought of prepping mirepoix vegetables on a work night. Our solution? Do it ahead of time. As any cook or recipe developer will tell you, tackling all (or most) of your produce prep in advance is one of the best ways to streamline the cooking process, so you can make a fresh, flavorful meal — or enjoy an easy, healthy snack — on the fly. There is, however, one small catch when it comes to pre-peeling or chopping your fresh fruit and vegetables: The moment you cut into them, they become much more vulnerable to nutrient loss, oxidation and harmful pathogens — and this only worsens if your produce sits out on the counter. So the next time you think about chopping up that beautiful lettuce for your salad be sure to avoid these food safety mistakes. Instead, learn how to properly store your prepped fruit and vegetables so they stay flavorful, fresh and ready to incorporate into your huge fans of leaving the skin on fresh produce like carrots, cucumbers, and potatoes. Not only is it a rich source of fiber and antioxidants, but the skin can also add extra flavor and texture to meals. Of course, that skin plays another vital role — it protects what's inside. 'Once fruits and vegetables are cut, peeled or processed, their protective outer layers are compromised,' says food safety expert Dr. Darin Detwiler. This leaves them vulnerable to pathogens like salmonella, listeria, and E. coli. Produce like apples and avocados will also quickly begin to oxidize, which — while harmless — is still less than appetizing. Before you even pick up a knife or peeler, make sure to give your produce a thorough scrub. Otherwise, you may contaminate your fruits and vegetables before they even get to the fridge. 'Bacteria on the outer surface can transfer inside during cutting,' says Dr. Detwiler. Waiting until after the produce is cut or peeled to wash it can be worse than not washing it all, as 'water can actually spread bacteria inward' once the skin is broken, he explains. To wash your produce, rinse under cold running water, using a designated brush to remove dirt or wax. Never use soap or bleach! Fruits and vegetables are porous, meaning they'll absorb anything you put on them, even after rinsing. If your produce is especially dirty, or you're worried about pesticides, you can also try a cold-water soak by adding 1 tsp of baking soda to every 2 cups of water (use enough water to fully submerge your produce), then soaking for 12 to 15 minutes. However you choose to wash your produce, make sure to dry it thoroughly before storing — and remember that all produce spoils faster after it's been washed, so it's best to wash it right before you're ready to use it.$5.60 at When you finally get to chopping, make sure your work station is thoroughly clean and sanitized. Good Housekeeping Recipe Editor Susan Choung recommends using a different cutting board for produce than the one you use for raw meat or seafood, which is important for preventing cross-contamination (especially if you're planning on serving produce raw). Alternatively, you can wash your cutting board with hot water and soap before using it to cut fruits and vegetables. Once you've done the hard work of selecting, cleaning, and prepping your fresh farmers' market finds, it's time to pop it straight in the produce Well, not exactly. While Dr. Detwiler recommends promptly refrigerating most produce after peeling or cutting — making sure the temperature stays at 40°F or below — not all fruits and vegetables get stored the same way, nor do they have the same shelf life. Cantaloupes, for example, are at higher risk for contamination than other fruits, says Dr. Detwiler. And as such, they should be eaten immediately once cut. Cut fruits and vegetables should never be left at room temperature for more than two hours — or one hour if the room is hotter than 90 degrees Fahrenheit, he says. Clearly labeling and dating containers is another way to ensure that fruits and vegetables get used up. Below, you can find Dr. Detwiler's recommendations for storing common fruits and vegetables after prepping, as well as an estimation of their typical shelf life. Apples: 3–5 days; use lemon juice to prevent browning Bananas: 1-2 days once peeled, though best eaten fresh; may be frozen Berries (e.g. strawberries, blueberries, and raspberries) 1–3 days; should be stored loosely covered and unwashed until ready to eat Citrus fruits: 3–4 days when sealed Melons (e.g. watermelon): 3–4 days; should be refrigerated immediately. Cantaloupe: should be consumed immediately Mangoes, papayas, and pineapples: 3–5 days; should be sealed in airtight containers Avocados: 1–2 days if covered tightly with the pit left in place Leafy greens (e.g. lettuce and spinach): 3–5 days when dried and stored with a paper towel Carrots: 1–2 weeks when submerged in water (which should be changed every 2–3 days) Bell peppers: 3–5 days in a resealable bag or airtight container Cucumbers: 1–3 days when wrapped in paper towels Tomatoes: 2–3 days if stored cut-side down Onions: 7–10 days when tightly wrapped Garlic (peeled): one week in a sealed container Mushrooms: 1–2 days; should be kept in a paper or ventilated container Broccoli and cauliflower: 3–5 days in sealed bags Celery: 1–2 weeks when wrapped in foil or submerged in water (with regular water changes) No matter how hard you try, you'll inevitably encounter a moldy or rotten piece of produce; it's simply a fact of life. The important thing is to quickly identify and toss the offending fruit or vegetable. 'If produce looks slimy, smells sour, or shows signs of mold, throw it out.' Finally, if you don't think you'll be able to use up fresh produce right away, try freezing it: Frozen berries, bananas, and leafy greens are great for adding to smoothies and soups and are often cheaper than the store-bought versions. Note it's better to freeze produce closer to the date you bought it from the store. If you waited a few days, instead, try cooking to extend its shelf life — throw it into a stir-fry, fold into a frittata or make a jam. You Might Also Like 67 Best Gifts for Women That'll Make Her Smile The Best Pillows for Every Type of Sleeper
Malaysian Reserve
06-06-2025
- Health
- Malaysian Reserve
Wild About Sprouts® Celebrates World Food Safety Day with Breakthrough Cold-Grown® Technology That Redefines Safety and Nutrition
SCOTTSDALE, Ariz., June 6, 2025 /PRNewswire/ — In honor of World Food Safety Day June 7, Wild About Sprouts® is shining a spotlight on its revolutionary Cold-Grown® process—an all-natural, patented innovation that has redefined food safety standards in the sprouting industry. With over 25 million containers sold pathogen-free and never part of any recall over its 8+ years, Wild About Sprouts is the only national sprout brand in the U.S., now proudly available in over 7,000 grocery stores across the country. Sprouts are among the most powerful, studied, and nutrient-dense superfoods on the planet. Yet for decades, their potential has been limited by persistent food safety concerns. Wild About Sprouts has solved that problem. Its Cold-Grown® process eliminates the risk of dangerous pathogens without the use of pesticides, herbicides, or chemical intervention, and uses 95% less water than traditional growing systems—making it one of the most sustainable solutions in fresh food today. 'At Wild About Sprouts, food safety isn't a feature—it's the foundation,' said Barry Didato, CEO of Rä Foods, parent company of Wild About Sprouts. 'Our patented Cold-Grown® method is changing the way America eats—combining breakthrough safety with unmatched nutrition, delivering sprouts that contain up to 100 times more antioxidants, vitamins, and minerals than fully grown vegetables. Backed by over 2,000 studies, sprouts—especially broccoli sprouts—are rich in sulforaphane, a proven compound that supports the body's natural detox pathways, helps fight cancer, reduces inflammation, and shows promise in managing conditions like autism, diabetes, and neurodegenerative disease.' Observed every year on June 7, World Food Safety Day highlights the importance of safe, accessible food for all. Wild About Sprouts is proud to lead this charge—proving that innovation can make clean, nutrient-packed, fresh foods not just possible, but scalable. 'Wild About Sprouts has not only innovated with its Cold-Grown® technology—they've demonstrated an uncompromising commitment to public health,' said Dr. Darin Detwiler, Food Safety Advocate, Professor and Author of Food Safety: Past, Present, and Predictions. 'In an era when consumers demand both transparency and accountability, this company offers a clear model of how science and responsibility can align to create safer, more sustainable food systems. As we recognize World Food Safety Day, this kind of leadership is precisely what our food system needs to move from reaction to prevention.' Whether tossed in a salad, layered on a sandwich, or blended into smoothies, Wild About Sprouts products offer an easy and delicious way to boost everyday nutrition—safely. For more information, visit or follow us on Instagram at @wild_about_sprouts. Wild About Sprouts is available at major retailers including Kroger, Walmart, Whole Foods Market, Sprouts Farmers Market, Albertsons, and many more. About Wild About Sprouts®Founded in 2016 and based in Scottsdale, Arizona, Wild About Sprouts is transforming the sprout industry with its science-backed, Cold-Grown® technology. As part of Rä Foods, a family office dedicated to better-for-you innovations, Wild About Sprouts is on a mission to deliver safe, delicious, nutrient-dense foods that Make America Healthy Again—one sprout at a time.
Yahoo
06-06-2025
- Health
- Yahoo
Wild About Sprouts® Celebrates World Food Safety Day with Breakthrough Cold-Grown® Technology That Redefines Safety and Nutrition
SCOTTSDALE, Ariz., June 6, 2025 /PRNewswire/ -- In honor of World Food Safety Day June 7, Wild About Sprouts® is shining a spotlight on its revolutionary Cold-Grown® process—an all-natural, patented innovation that has redefined food safety standards in the sprouting industry. With over 25 million containers sold pathogen-free and never part of any recall over its 8+ years, Wild About Sprouts is the only national sprout brand in the U.S., now proudly available in over 7,000 grocery stores across the country. Sprouts are among the most powerful, studied, and nutrient-dense superfoods on the planet. Yet for decades, their potential has been limited by persistent food safety concerns. Wild About Sprouts has solved that problem. Its Cold-Grown® process eliminates the risk of dangerous pathogens without the use of pesticides, herbicides, or chemical intervention, and uses 95% less water than traditional growing systems—making it one of the most sustainable solutions in fresh food today. "At Wild About Sprouts, food safety isn't a feature—it's the foundation," said Barry Didato, CEO of Rä Foods, parent company of Wild About Sprouts. "Our patented Cold-Grown® method is changing the way America eats—combining breakthrough safety with unmatched nutrition, delivering sprouts that contain up to 100 times more antioxidants, vitamins, and minerals than fully grown vegetables. Backed by over 2,000 studies, sprouts—especially broccoli sprouts—are rich in sulforaphane, a proven compound that supports the body's natural detox pathways, helps fight cancer, reduces inflammation, and shows promise in managing conditions like autism, diabetes, and neurodegenerative disease." Observed every year on June 7, World Food Safety Day highlights the importance of safe, accessible food for all. Wild About Sprouts is proud to lead this charge—proving that innovation can make clean, nutrient-packed, fresh foods not just possible, but scalable. "Wild About Sprouts has not only innovated with its Cold-Grown® technology—they've demonstrated an uncompromising commitment to public health," said Dr. Darin Detwiler, Food Safety Advocate, Professor and Author of Food Safety: Past, Present, and Predictions. "In an era when consumers demand both transparency and accountability, this company offers a clear model of how science and responsibility can align to create safer, more sustainable food systems. As we recognize World Food Safety Day, this kind of leadership is precisely what our food system needs to move from reaction to prevention." Whether tossed in a salad, layered on a sandwich, or blended into smoothies, Wild About Sprouts products offer an easy and delicious way to boost everyday nutrition—safely. For more information, visit or follow us on Instagram at @wild_about_sprouts. Wild About Sprouts is available at major retailers including Kroger, Walmart, Whole Foods Market, Sprouts Farmers Market, Albertsons, and many more. About Wild About Sprouts®Founded in 2016 and based in Scottsdale, Arizona, Wild About Sprouts is transforming the sprout industry with its science-backed, Cold-Grown® technology. As part of Rä Foods, a family office dedicated to better-for-you innovations, Wild About Sprouts is on a mission to deliver safe, delicious, nutrient-dense foods that Make America Healthy Again—one sprout at a time. View original content to download multimedia: SOURCE Rä Foods Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
