In the kitchen there are some practices that we carry out automatically and we don’t even bother to question what is the point of executing them, just because someone once taught us that it had to be that way. Wash the rice is one of them. What sense does she have? Why do we do it?
By logic, one might suppose that the purpose of rinsing it with a copious stream of water over a strainer is to remove any impurities that may have been carried from the field, during the transfer, in the warehouse or when packing it. However, there are people who not only rinse it, but let it soak for a while.
Researcher Leticia García Rico explained that, according to a study carried out by academics from the College of Food Science and Technology of Henan Technological University, in Zhengzhou, Chinawashing and soaking rice protects us from consuming toxic metals.
The researchers conducted an experiment in which they washed, soaked, and cooked two types of rice (japonica cultivar Xinfeng 2 and indica cultivar T-You 15) using three different cooking methods (frying pan, pressure cooker, and microwave). The analyzes showed that washing significantly reduced the concentrations of cadmium, arsenic and leadin addition to the fact that the three types of cooking reduced the bioaccessibility of these elements.
The academic commented that these findings show that washing and soaking rice can protect the diner from exceeding the concentrations of these metals that naturally exist in this and other foods and that in excess can trigger carcinogenic and non-carcinogenic health risks for adults. and children. However, she pointed out that it is necessary to deepen this type of research in order to identify the optimal conditions for washing or soaking, as well as cooking practices capable of reducing the concentration of metals, without affecting the nutrients of the rice.
It also recommended, whenever possible, using purified (treated) water for washing and cooking food.especially in localities with problems of contamination by metals in water.
We recommend you read:
Finally, García Rico recalled that washing and disinfecting fruits and vegetables should always be a routine practice before consuming them, as well as legumes such as beans, lentils or chickpeas, since these may contain impurities that can cause foodborne diseases of the gastrointestinal type.
#wash #rice #cooking