Rice is a staple food in many cultures, and its preservation is crucial to ensure food security. Unfortunately, some rice sellers, prioritizing short-term profits, have resorted to spraying pesticides and fungicides on rice bags to prevent insects and mold. Moreover, they may also use synthetic chemical flavorings to make the rice more aromatic and appealing to customers. Over time, these chemicals can accumulate in the body and lead to health issues, including cancer.
Rice is an essential part of our daily diet, and rice containing preservatives poses a severe threat to our health in the short and long term. However, some sellers, driven by immediate profits, have been spraying pesticides and chemicals on rice bags to prevent insects and mold. In addition, some rice is also flavored with additives to enhance its aroma.
Fresh rice has a natural aroma, and when touched, you should feel a slight stickiness from the rice bran. When chewing a grain, high-quality rice will have a subtle sweetness and no strange flavors. Illustrative image.
According to
There are two types of preservatives and flavorings used to enhance the aroma of cooked rice: those derived from plants and those that are synthetically produced. Using plant-based preservatives and flavorings can be significantly more expensive for businesses than opting for synthetic chemicals. As a result, many sellers choose the cheaper, chemical option.
– Detecting artificial rice: According to
– Lack of stickiness: Artificial rice, when cooked, tends to be less sticky and cohesive compared to genuine rice. It lacks the characteristic texture and flavor of regular rice.
– Excessive grain shine: Natural rice, freshly milled, will have a subtle aroma of bran. Rice that has been artificially flavored tends to have an unusually shiny appearance. When chewed, high-quality rice will have a subtle sweetness without any strange flavors.
– Overpowering scent: A simple way to test rice is to pour a small amount into your hand and smell it. Good quality rice will have a gentle and pleasant aroma. Rice treated with chemicals often has a strong and pungent smell, lacking the natural fragrance of bran.
– Bitter taste: When raw rice is chewed, chemically treated rice tends to disintegrate quickly, lacking the natural firmness of untreated grains. Additionally, it may leave a bitter aftertaste. Flavored rice tends to lose its initial aroma over time due to the evaporation of chemicals. When cooked, the rice may not retain its initial fragrance as the heat breaks down and vaporizes the chemicals.
It is recommended to rinse rice thoroughly before cooking to ensure safety. Illustrative image.
Notes:
– To ensure the safety of your rice, it is advisable to purchase from reputable dealers to minimize health risks.
– When buying rice, look for evenly sized, plump grains with minimal breakage. The rice should feel slightly sticky due to the presence of bran, and there should be few yellow grains.
– Always rinse rice thoroughly before cooking to reduce the potential presence of chemicals.
The Surprising Benefits of White Rice
– Energy source: White rice is a significant energy provider, accounting for one-fifth of global calorie consumption. It provides the body with the fuel needed for daily activities, according to research conducted by Yale University.
Additionally, it is a primary source of carbohydrates and supplies the body with vitamin B, ensuring sustained energy levels. A deficiency in vitamin B can lead to fatigue and negatively impact metabolic processes.
– Digestive benefits: White rice is rich in resistant starch, a type of fiber that acts as a “golden formula” for improving gut health. Research indicates that this starch can produce beneficial fatty acids, enhancing the condition of the colon. White rice also reduces the risk of colorectal cancer and promotes smoother digestion, as reported by Lao Động.
– Bone health: White rice, along with an adequate intake of calcium and vitamin D, contributes to strong and healthy bones. External sources of calcium are often limited and inconsistent in quality, making it challenging to obtain sufficient amounts through diet alone.
According to Nguoiduatin
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