Photo credit: basmati rice
Eggs, meat prepared insufficiently, dairy and fish are considered the most dangerous foods from the standpoint of digestive infections. But fruits, vegetables and even reheated rice can contaminate us with fungus or bacteria that threaten our health.
Not only meat, milk and eggs that are not kept at the proper temperatures can cause us pain stomach, digestive disorders and nausea and vomiting all day, warn experts.
And lettuce, for example, may contaminate us with harmful bacteria if it stayed in the refrigerator under the meat, from which leaked a few drops. But among the least known sources of digestive infection are included rice and pasta products. “Most people have no idea of the dangers of reheating rice or pasta,” said Sarah O’Brien, professor of epidemiology and zoonoses at University of Liverpool, cited by the BBC.
The rice can contain Bacillus cereus, a bacterium that normally lives in the soil and is resistant to heat, say experts. “Even after the rice is cooked in its composition may remain bacterial spores that can sprout”, warns expert Bob Martin, of the Food Safety Agency in the UK.
To minimize the risk of infection after eating contaminated rice, doctors recommend its rapid cooling immediately after it has been cooked and if we want to keep it for later, under no circumstances you should not leave it on the table, but must put it in the refrigerator as soon as possible. “Of course it must not be put on cold as soon as we got on the fire while it is hot, but should not be at room temperature when we put it in the fridge, because its composition has evolved and does not spoil”, says Martin.
Also, for a more rapid cooling, he advises us to put into pots as flat as possible, thus speeding up cooling. The risky is to eat rice that stayed hours in closet, on the table or even on the stove at room temperature. Nor in the refrigerator should not stay longer than a day, says British expert. Reheating does only stimulate proliferation of bacteria if not performed correctly. It is best to eat rice immediately after it was prepared or no later than one hour after.
“The King” of rice is the basmati type. This variety has two advantages: it does not stick and not get fat.
If it sticks, fattening
The most used and least healthy rice grain is oval, husked. It is sticky and has a large amount of starch, and thus a high glycemic index. An alternative less fattening and does not stick at cooking is long-grain rice, which can be of many varieties.
The most accessible is long grain parboiled rice. Because of the preparation, it retains most of the vitamins and minerals, so it is nutritious. The best long grain rice is basmati. Equally healthy are brown rice, red or wild, but these varieties are harder to find and more expensive.
It is recommended not to combine with meat
Rice, regardless of type, may be associated with fish, cheese, eggs, other pasta with vegetables or legumes (soy, beans, peas). Not to be associations with meat or fruit.