Improperly cooked rice is harmful to he alth

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Improperly cooked rice is harmful to he alth
Improperly cooked rice is harmful to he alth

We live in a world where the artificial prevails. However, what we consume, even when we follow a he althy diet, does not always turn out to be good for us. Besides messing with our pocket, it often messes with our he alth too! Today we pay special attention to a product that is often present on our table. The rice! We may surprise you with the statement that if you do not prepare it properly, it can even harm your he alth. This is indeed the case, you will find out why in the following lines

Rice is a staple food for over half of the world's population. It is the most significant source of food energy for 17 countries in Asia and Oceania, 9 countries in the Americas and 8 countries in Africa. The cultivation of rice in Bulgaria began in the 14th century along the Maritsa, Tundzha and Danube rivers. In 1962, the first modern rice fields were created in Bulgaria - in the city of Saedinenie and in the Plovdiv village of Voisil.

Rice accounts for 20% of the world's food energy use, compared to 19% for wheat and 5% for maize. In addition to food, the grain of rice is also used as a raw material for the production of alcohol, powder, beer, and also in the pharmaceutical industry.

Rice straw, on the other hand, has a high feed value and is also used for knitted goods as well as for the production of fine paper.

Rice is also one of the products that we most often put on our table in a variety of dishes. However, it turns out that most people do not prepare it correctly. And its improper preparation can even endanger our he alth. Because rice contains arsenic!

But first, let's start with the extremely beneficial for he alth and beauty qualities that rice possesses, discovered centuries ago. You know very well that there are many types of cereals on the market, but one of the most useful is undoubtedly whole grain rice, because only the husk is removed from it, thus preserving its beneficial properties as much as possible.

In addition, rice is a source of vitamins thiamin (B1), niacin (B3) and B6, which are very important for the nervous system, heart and skin. It also contains a sufficient amount of trace elements - potassium, phosphorus, zinc, magnesium and selenium. It is also a source of 8 amino acids responsible for building the cell. As well as a lot of fiber.

Another valuable quality of rice is that it does not contain gluten and is one of the main foods for people with celiac disease.

And while our attitude towards rice is quite conservative, people around the world use it much more rationally - in China, for example, rice wine is a traditional drink, in Japan sake is revered, as well as rice cakes and rice drink (what it can already be found in our country).

Absorbs toxins and cleanses the body

Of course, along with the indisputable benefits of rice, we cannot fail to pay due attention to one of its essential specifics, which can cause considerable damage to he alth if neglected. The fact that rice contains arsenic!

Some amounts of arsenic remain in rice because it is used in industrial fertilizers and pesticides that have been in the soil of rice fields for decades.

Rice is a well-known absorbent. And when we eat it, it absorbs toxins and cleanses the body. Similarly, it absorbs everything contained in the soil.

Few also know that the containers in which the rice is transported are treated with arsenic to protect it from mice. But that means it should at least be rinsed in water until all the white flour is gone.

Are there permissible amounts of arsenic?

Arsenic can cause serious disturbances in the functioning of the human body, including increasing the risk of cardiovascular disease, kidney failure, cancer and diabetes. So it's good to know that you can remove the harmful chemicals from the rice, thus reducing the chances of arsenic micropoisoning. It can happen if you know how to prepare it right!

So here are the simple steps to achieve this goal:

We will start with the example that the Chinese and Japanese give us on the topic of rice - before cooking with rice, they wash it 7 times in lukewarm water to remove any questionable substances from it.

It is best to soak the rice overnight in plenty of water

Thus, the concentration of arsenic in it will drop by 80% and the product will become safe for he alth. In addition, soaked rice has another undeniable advantage. Its preparation then becomes twice as fast!

When rice is cooked, it absorbs a certain amount of water and therefore takes longer to cook. And the pre-soaked rice is ready in 13 minutes!

It also has distinctive taste qualities and will definitely surprise you with its ability to separate easily.

First take one part dry rice and five parts water. Leave the rice to soak in water overnight, and in the morning wash it several times until the water is completely clear. Finally, dry it with kitchen paper or a towel.

Then take one part of rice and 1.5 parts of water (preferably warm), add a pinch of s alt – as it improves the taste of the rice, and bring it to a boil over low heat. Cover the pan or pot with a lid. Then cool the rice on low heat for 10-15 minutes without opening the lid. And remember - if you open the lid - you destroy the rice.

That's it!

In Azerbaijan they soak it in s alted water

In Azerbaijan, rice is prepared with one small difference: there it is soaked in s alted water, which is also very useful. Thus, the rice becomes both tastier and whiter. In addition, s alted water removes any unpleasant odors. But here it is good to keep in mind that when you buy rice, you should be sure of its quality, because unfortunately the rice of some producers is of very poor quality

Of course, there are other very interesting ways to cook rice. For example, rice cooked in milk with butter and lots of cardamom. The rice should be soaked overnight. Put the rice in hot milk on the stove and stir slowly for a long time along with the cardamom. You can also add sugar to taste. It turns out that an unusually fragrant pudding-like mush is obtained.

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