"Don't let people live, cooking can still cause cancer?”
Early in the morning, the well-off girl was not woken up by the alarm clock, but she was woken up by her mother's WeChat
Don't cook with tap water!Tap water contains chlorine, and there is a risk of cancer if eaten for a long time》
When cooking food with tap water, be sure to open the lid to boil the water, and then put in the food to be steamed, otherwise the chlorine in the self-boiled water will adsorb on the food, and eating it will cause cancer!》
Really?Anyway, the well-off girl can't believe it.
This topic has been on the hot search for many days, so Xiaokang Meier still decided to be born to put it on everyone.
Cook rice in tap water.
Does it really cause cancer?
Those who say that tap water causes cancer are grasping this point:
Today's tap water generally needs to be chlorinated, and the International Agency for Research on Cancer classifies chlorine as a group 3 carcinogen. Therefore, cooking rice in raw water may cause cancer.
It sounds like it makes sense, but it's wrong when you think about it.
Putting aside the dose and talking about toxicity is playing hooligan!
The chlorine content in tap water in China is very low and safe, and the World Health Organization (WHO) stipulates that the residual chlorine of tap water is not more than 5mg l, and China's regulations are stricter, 4mg l.
In addition, the presence of chlorine does not necessarily mean that it is carcinogenic, and the International Agency for Research on Cancer classifies chlorine as a group 3 carcinogen, i.e. there is insufficient evidence to prove its carcinogenicity.
Xiaokang girl, I also heard that cooking rice must use hot water, which can not only volatilize the chlorine in the water, but also avoid destroying the vitamins B1 and B2 in the rice, is this true?
False, the residual chlorine in the water is not only safe, but it also evaporates naturally when exposed to air. There is no such thing as destroying the nutrients in rice.
As early as 2016, CCTV Finance and Economics had already conducted an experiment on the question of "cold water or hot water for cooking".
The results of the experiment showed that the vitamin B1 content per 100 grams of rice made with hot water was only 0003 mg, and the vitamin B2 content is 0 percent lower than that of cold water004 mg.
Therefore, whether you cook rice with cold water or hot water, it will not have much impact on the nutrition in the rice, you can add water to cook according to your preference, and you don't have to worry about this problem!
What you really need to pay attention to when cooking rice.
Not water, but it!
m!It's rice!The first thing at this year's 315 party is Thai fragrant rice with flavor.
And China also clearly stipulates that rice shall not be added with edible spices and flavors. If you don't choose rice well, if you accidentally buy this kind of product, it is likely to cause great harm to the human body.
How to choose rice?Xiaokang girl teaches you a few tricks!
Look at the National Geographic Identifiers!
China's food implementation standards can be divided into two categories: mandatory standards (GB) and recommended standards (GB T).
Mandatory Standard (GB).
Mandatory standards must be enforced.
Recommended Criteria (GB T).
The State encourages the adoption of recommended standards.
GB T 1354 is the common standard for rice, which is also the most common.
In addition to GB T 1354, there are also some rice that has been rated as a GI product. For example: Wuchang rice (GB T 19266), Panjin rice (GB T 18824), Founder rice (GB T 20040), etc.
Before buying rice, you can look for these implementation standards.
Look at the hardness!Generally, new rice is harder than old rice, rice with low moisture is harder than rice with high moisture, and late rice is harder than early rice.
Look at the belly white!Rice usually has an opaque white patch on the abdomen. The white spots in the center of the rice grain are called "heart white";The one on the outer abdomen is called "vulva". The protein content in the belly white is low, and the starch and water content are high. Generally, the immature rice has a large belly white, so it should be carefully selected.
Look at the waist burst!When selecting rice, you should carefully observe the surface of the rice grains, if there are one or more horizontal cracks, it means that it is burst loin rice. Popping loin rice is rotten on the outside and raw on the inside, and its nutritional value is low.
Look at the yellow grains!The yellowing of rice grains is caused by chemical reactions of certain nutrients in rice under certain conditions, or microorganisms in rice grains. The taste of these yellow grains is relatively poor, so if you find that there are more yellow grains when purchasing, you should choose carefully.
Xiaokang girl suggested:
Adding a handful of whole grains to the daily steaming of rice not only brings out a different taste, but also makes the food more nutritious.
Not only can it provide you with more dietary fiber, minerals, protein, and vitamins, but also help prevent type 2 diabetes, cardiovascular diseases, obesity, colorectal cancer, etc.
Teach you a few tips.
The rice is soft and delicious.
There is no need to wash the rice many times, so it can be scrubbed vigorously.
Generally speaking, because impurities will inevitably enter during the hulling process, it is recommended to wash the rice before cooking. However, elution will cause some nutrient loss, so pay attention to the following:
Do not use water that is too hot;
Don't rub the rice too hard;
Wash 1 2 times.
If you buy free rice or clean rice, you can actually go directly to the pot.
Soak before cooking.
After adding water, we should not take it to steam first, soak the rice for 10 minutes, let the rice absorb some water, so that the steamed rice will be full and softer.
Add some oil while cooking.
It can be sesame oil, the steamed rice is not only oily and shiny, but also softer and sweeter to eat, and if you don't like sesame oil, lard and cooking oil can also be used.
Add a little vinegar while cooking.
Adding a small spoonful of white vinegar will not only not make the cooked rice sour, but will make the rice distinct. Sweeter.