Problem description:

Is eating cold rice good for the stomach or hot rice?

Analysis:

The main component of rice that we often eat is starch, which is hydrolyzed into dextrin and maltose by salivary amylase in the mouth. After entering the small intestine through the stomach, it is decomposed into glucose and absorbed by the intestinal mucosa. When starch is heated above 60 degrees Celsius, it will gradually expand and eventually become paste. This process is called gelatinization. Digestive enzymes in the human body can easily hydrolyze this gelatinized starch molecule. Gelatinized starch will "age" after cooling. If the aged starch molecules are reheated, even if the temperature is very high, it is impossible to return to the molecular structure when gelatinized, and the human body's ability to hydrolyze and digest this aged starch is greatly reduced. Therefore, long-term use of this reheated leftovers is prone to indigestion and even stomach problems. Old people, children, infirm people and people with gastrointestinal diseases with decreased digestive function had better not eat or eat less cold and reheated rice. In addition, starchy foods in Korea are most easily contaminated by staphylococci, which are suitable for the growth and reproduction of staphylococci, so eating leftovers is easy to cause food poisoning.

So what should I do with the leftovers? First, loosen the leftovers, put them in a ventilated and cool place, and put them in the refrigerator after the temperature drops to room temperature. Leftovers should be eaten in early afternoon and late afternoon. Try to shorten the time to less than 5 to 6 hours. Before eating leftovers, heat them thoroughly, usually at 100℃ for 30 minutes.