"Dad! I told you a long time ago that the leftovers should not be hot, this time it is food poisoning, and over time it will develop into cancer! ”
Uncle Chen has been very depressed recently, and has lived with his daughter since he retired, but the two father and daughter often have disputes over the leftovers.
On this day, Uncle Chen had symptoms of vomiting and diarrhea after eating heated rice once. When her daughter found out, she rushed to the hospital, and that's when the conversation began. After examination, the doctor diagnosed Uncle Chen with food poisoning. The trigger actually appeared on the overnight rice!
It turned out that Uncle Chen forgot to put the rice in the refrigerator to refrigerate, the weather was getting hotter and hotter, and the rice was breeding bacteria at room temperature, and Uncle Chen directly heated the rice that bred bacteria and ate it, which caused food poisoning.
However, is it true that Uncle Chen's daughter said that rice will cause cancer when reheated?
1. Can rice be carcinogenic when reheated? Here comes the truth
The rumor that rice is carcinogenic when heated comes from its tendency to grow bacteria at room temperature, but does that mean it's really carcinogenic? The answer is no.
Wu Huili, chief physician of the Department of Gastroenterology of the Affiliated Central Hospital of Zhengzhou University, said that most bacteria can be effectively inhibited or killed after sufficient heating. This means that as long as the rice is properly preserved after the first cooking, then the safety when consumed in the second heat is guaranteed.
In addition, if rice is consumed within two hours of heating, the risk of bacterial growth is greatly reduced. Therefore, the idea of linking secondary heating to cancer is one-sided and has no sufficient scientific basis. The right thing to do is to focus on the preservation of the food and not simply avoid secondary heating.
The ingredients that cannot be reheated are mainly the following 3 types:
The first is vegetables that are rich in vitamin C, such as green leafy vegetables such as asparagus and broccoli. Nutrients such as vitamin C in these vegetables are sensitive to light and heat, and microwave heating can lead to vitamin loss. For example, cooking broccoli in the microwave can reduce the amount of antioxidants in it by 97%.
This is followed by foods with shells and films, such as eggs, grilled sausages with casings, chestnuts, etc. The microwave oven will produce steam during the heating process, and the steam in the food with the shell and film will have nowhere to disperse because of the blockage of the shell and the film, and the internal pressure will increase, which will easily cause the shell and film to break, which will cause an explosion.
Foods with low water content and high fat content: such as pork belly, sausage, etc. When these foods are heated, they will heat up due to the instantaneous heat gain from each part of the food, which is easy to burn and produce harmful substances, and there is also a danger of exploding.
I believe many people don't know that water can't be put into the microwave oven casually, especially pure water. Nana reminds everyone that microwave ovens cannot be used to boil water, because microwave heating is mainly achieved by high-frequency oscillation of water molecules, and if water molecules do not have enough time to vibrate, they will also cause explosions due to overheating.
2. Can diabetics eat staple foods? How to choose rice, steamed buns, and noodles?
Diabetes is a chronic disease that requires lifelong management, and patients do need to strictly control their eating habits, but this control does not mean that staple foods are eliminated.
In fact, diabetics can prefer low-sugar, high-fiber staple foods, such as whole grains rich in dietary fiber and whole grains, such as buckwheat and oats. These foods help control blood sugar and are rich in a variety of nutrients. For diabetics, if properly controlled, they can also consume staple foods such as rice, steamed buns, and noodles.
Regarding rice, you can choose high-fiber rice as a staple food, but be careful to control your daily intake. Generally speaking, the amount of rice consumed per day should be kept at about 2-4 taels. When steaming rice, you can add some coarse grains, such as corn, millet, etc., to increase the intake of dietary fiber.
Nana suggested that diabetics can choose steamed bread made of cornmeal and soba noodles, which can satisfy the craving for steamed bread and is also conducive to blood sugar control.
For diabetics who like to eat noodles, it is recommended that you make a good combination of ingredients, which can be eaten with vegetables and protein foods when eating noodles to increase satiety and nutrient intake.
Finally, diabetic patients should also pay attention to healthy diet, regular work and rest, and appropriate exercise in daily life to promote physical health and prevent complications.
3. Develop 3 small habits to keep your blood sugar stable
Diabetes is a chronic disease that requires long-term management, and good lifestyle habits play a major role in controlling the condition.
1. Control calorie intake
Make sure your diet is varied and includes enough vegetables and lean meats. It is also important to limit the intake of high-sugar, high-fat foods. For example, the daily caloric intake of the elderly is recommended to be 1500~1800 kcal, and the obese should be reduced to 1200~1500 kcal.
2. Avoid mental stress
For diabetics, emotional control is very important, and it is best to avoid long-term tension in life, because stress can cause blood sugar to rise. Nana suggested that you can relax yourself through meditation, yoga, etc.
3. Monitor blood sugar regularly
Patients should develop the habit of monitoring blood sugar regularly, and at the same time, they can also monitor complications such as heart and brain nerves, so as to detect and deal with potential problems in time. These good habits can help diabetic patients control blood sugar levels, reduce the risk of complications, and improve their quality of life.
Resources:
[1] "Staple food still has to be eaten~Data of nearly 500,000 people show that long-term low-carb diet is associated with a 32% increase in the risk of all-cause mortality and a 50% increase in the risk of cardiovascular death丨Clinical discovery". Singularity.com.2019-05-07
[2] "Rice can't be reheated?!" Doctor's reminder: None of these 4 can't". Zhengzhou Central Hospital Affiliated to Zhengzhou University.2024-02-26
[3] "If you don't eat the right staple food, you can't live long!" The wrong way to eat these 6 staple foods, hurry up and change them! 》. Health Times.2023-07-24
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