Why Leftover Pizza Might Be Healthier(scientificamerican.com)
scientificamerican.com
Why Leftover Pizza Might Be Healthier
https://www.scientificamerican.com/video/why-leftover-pizza-is-actually-healthier-the-science-of-resistant-starch/
8 comments
Beware of Bacillus Cereus:
https://rightasrain.uwmedicine.org/body/food/leftover-rice-b...
https://rightasrain.uwmedicine.org/body/food/leftover-rice-b...
People always warn about this but don’t understand it. It’s like saying be careful driving your car, you may get in a wreck. Or hey be careful don’t eat undercooked meat.
There are so few cases of this annually and as someone who lives in Asia and has eaten a lot of rice I think the warning is overblown.
There are so few cases of this annually and as someone who lives in Asia and has eaten a lot of rice I think the warning is overblown.
Agreed; I'm not clear at all how real the threat is.
The pathogenic bacteria can survive boiling: bad for us.
Infections seem rare: better.
Counterpoint anecdata: I had Giardia once, and that's a month I never want to repeat. Ever. (survives boiling; isn't super common)
The pathogenic bacteria can survive boiling: bad for us.
Infections seem rare: better.
Counterpoint anecdata: I had Giardia once, and that's a month I never want to repeat. Ever. (survives boiling; isn't super common)
I had giardia one time .. actually I still have it :(
I went to see the physician to treat it, a MD, at least I thought. The doc said he wanted to give me "ivermectin" to eliminate the infection(!!!). Ivermectin(!?!). is this a weird COVID quack? I don't see how a HORSE DEWORMER has any place in human medicine - I'd rather keep the giardia, thanks, then take some quack horse dewormer drug
I went to see the physician to treat it, a MD, at least I thought. The doc said he wanted to give me "ivermectin" to eliminate the infection(!!!). Ivermectin(!?!). is this a weird COVID quack? I don't see how a HORSE DEWORMER has any place in human medicine - I'd rather keep the giardia, thanks, then take some quack horse dewormer drug
My father almost died from old rice and my brother got seriously sick and hospitalized from another old sitting starchy something.
So it seems very real for me.
classic chubbyemu https://www.youtube.com/watch?v=yXnSYfv6bCA
please. don't take unnecessary risks with food...
in most cases it's not like "not getting involved in an accident". there are things you can do to avoid egregious cases.
So it seems very real for me.
classic chubbyemu https://www.youtube.com/watch?v=yXnSYfv6bCA
please. don't take unnecessary risks with food...
in most cases it's not like "not getting involved in an accident". there are things you can do to avoid egregious cases.
There is also a study on refrigerated pasta, which also has a lower GI value than fresh. Those results stated that overheating the pasta dish (keeping it hot for a longer period) could reverse the effects, returning it to "just like fresh pasta" results.
So, as always: it's complicated.
So, as always: it's complicated.
Abstract:
"Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice.
Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 °C. All rice was served warm at 65 °C. Chewing time was recorded.
Results: incremental area under the curve (iAUC) of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2, 2.6) than reheated parboiled rice (p < 0.001) and 1.5-fold higher (1.0, 2.2) than freshly cooked parboiled rice (p = 0.001). No significant difference in postprandial glycaemic response was observed between freshly cooked and reheated parboiled rice samples (p = 0.445). Chewing time for 10 g cold-stored parboiled rice was 6 s (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium-grain (all p < 0.05).
Conclusions: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes. More trials are needed to identify the significance."
[1]: https://pmc.ncbi.nlm.nih.gov/articles/PMC5452205/