Polished rice does not polish polished rice
Have you thought about how the rice that is eaten every day is changed from rice ear processing? In fact, after rice shelling, it does not immediately become crystal clear, uniform and full of rice. After rice shells become brown rice, brown rice removes most of the cortex and a part of the embryos and turns into white rice. White rice grains also have a small amount of powder on the surface. For rice's appearance, storage, and the taste of rice, people remove this part of the powder through a “polishing†process. Appropriate polishing can make the surface of rice grains shine a certain amount of light, the commercial value is improved, but the nutritional value is instead reduced by "polishing". In addition, some unscrupulous traders sold Chen rice and illegally added chemical substances to carry out the polishing process. Polished crystals that were crystal clear and bright were "toxic rice." Polished rice is not fine? Multiple polishings cause loss of nutrients “White rice flour is the rice powder that has been peeled off after three shells and three elections and peeled off the three layers of skin. After polishing, it is the rice kernel. The local people do not eat this white rice.†Dujia Town, Wuchang, Heilongjiang Province Du Yanling, who shared the practice of harvesting organic agriculture with the CSA, sent a picture on her microblog comparing the difference between polished "rice" and "white rice flour" and "unpolished rice." Wuchang is a well-known origin of fragrant rice in the country, but in recent years, pesticides and fertilizers have caused greater damage to the soil. Du Yanling hopes to improve the land of her hometown through the support and choice of consumers, so that more people can participate in organic agriculture and eat with confidence. Five regular fragrant rice. "Rice is brown rice after rice husks are removed by rice husk. The structure of brown rice consists of embryos and peels, seed coats, aleurone layers and endosperm," said Du Yanling. Rice generally contains 18% to 20% rice husk, 1.2% to 1.5% of peel and seed coat, 4% to 6% of aleurone layer, 2% to 3.5% of embryo, and 66% to 70% of endosperm, except In addition to starch, more than 60% of the nutrients in rice are concentrated in the embryo and cortex. From a nutritional point of view, brown rice cortex and embryos are rich in nutrients such as fats, cellulose, minerals, and vitamins, so they are more nutritious than rice, which removes most of the cortex and embryos. "A lot of nutrients in rice such as lysine, threonine, vitamin B1, vitamin B2, vitamin B5, vitamin B6, and other minerals and dietary fiber are all essential for the human body, and they have functional physiological activity and are easily absorbed after ingestion. These nutrients have the highest levels of protein and vitamins in the embryo, while other parts of the nutrients decrease from the top to the bottom. In the rice, 60% of the vitamins, minerals, and a lot of amino acids accumulate in the outer tissues." said Du Yanling. Excessive processing of refined rice, after many times of polishing, seed coat, aleurone layer all stripped, the rest is only endosperm, even the endosperm also grind off a few layers, the rest is mainly starch, the people commonly known as rice core . "Eating over-processed polished rice every day, without fully supplementing with other foods, is likely to cause a lack of B vitamins, be susceptible to beriberi, neuritis, cheilitis, keratitis, constipation, and even lack of vitamins, potassium, iron, calcium. Other nutrients," said Du Yanling. According to author Guo Guangfeng, a master of nutrition and food safety, who is a contributor to the Chinese prawn network, the accuracy of rice processing in China has been increasing compared with the rice standard of more than a decade ago. The staple food for the Chinese people is basically white rice and white flour. The outermost layer of white flour (about 30%) of these refined white rice was abraded away, leaving only about 70% of the more delicate and white part in the middle, and lost a lot of vitamins and minerals. The main ingredient was starch. After entering the stomach, it will soon be digested and turned into glucose, which then swarms into the blood and is particularly prone to raising blood sugar. According to the Chinese food composition table, white rice has a glycemic index of 83, while Baimaotou has a glycemic index of 88. Both are high-GI (glucose-producing index) foods and long-term consumption is unfavorable to glycemic control. "The greater the precision of processing, the higher the food GI value." Said Qi Guangfeng. Therefore, our staple food is too "fine." Why polishing? Good sales, high prices, long shelf life Since the nutritional value of polished rice is not as good as that of brown rice, why does it require precision processing? An organic farming grower, who declined to be named, said that this is actually the consumer's choice. Consumers love the glittering, shiny rice. "The polished rice sells well." Unpolished rice will surely be doped with particles that are not full, immature or even imperfect. Rice grains are of different sizes, and even half of the grains are variegated. Consumers will think that this is a "bad rice." As a result, some manufacturers produce over-processed polished rice to please consumers, which means increasing the pressure on rice mills and increasing the number of polishes. “Traditional one-time shelling rice processing processes retain as much of the nutrients as possible, but it is unrealistic to require conventional processing of rice processing.†said Du Yanling, the small machine of traditional crafts can only be processed every day. Shell three or four tons of rice, modern rice processing machines can be grinding one or two hundred tons of rice a day. In contrast, rice farmers are naturally more willing to choose modern processing methods. “In addition, the rice shelf life of conventional processing does not polish rice. The more polishing times, the longer shelf life of rice.†Du Yanling said. Non-polished rice has a layer of rice bran that is rich in nutrients. However, due to the fine grain of rice bran, it is easy to go moldy during transportation and storage, and it is easy to see those moldy rice. Therefore, the merchants are more willing to choose the new rice to be polished for sale. The polished rice is clean, crystal clear, and even free from panning, and the price is more expensive than the rough-processing rice. Polishing risk? The greater the risk of processing, the greater the risk The modern rice processing technology mainly includes procedures such as cleaning, grain milling, rice milling, white rice classification, packaging, polishing and color selection. "The rice on the market is mostly after three casts, three casts, or double casts." Du Yanling said. The first step is vibration cleaning, which removes the sand and stones mixed in rice through the vibration function. The second step is to unhull the rice and remove the rice from the rice hull after rolling. In the third step, rice and brown rice were separated, and the unhulled rice was separated from the shell again. The fourth step is the color selection, screening of different color grains, and the light yellow rice in the rice is screened out, that is, the process of screening “White Beauty†rice. The fifth step is processing. The sixth step is grading. The seventh step is polishing. The process of polishing and color selection is repeated 2-3 times, ie double-throw double-selection and three-throw three-selection. “The current popular polishing is wet polishing, that is, adding appropriate amount of water during the polishing process, which can weaken the binding force between the endosperm and the small amount of rice bran that remains on the rice, which helps to thoroughly grind the rice bran and improve the finish of the rice. Polishing uniformity." Du Yanling said, but the more processing links, the greater the chance of insecurity. To increase the brightness of the surface of rice, some unscrupulous manufacturers not only added water during the polishing process, but also illegally added mineral oil or buffing powder that was inedible, making it a “poisonous riceâ€. Others have to add industrial oils, polishes, flavors, etc., but they also use the "panning-free" label on rice packaging. “There are also unscrupulous merchants who will use old foods and mix them several times after polishing. It is difficult to identify!†Du Yanling said. “The polishing procedure has reduced the rate of rice output and increased the power consumption. In rural areas, we usually eat brown rice or have undergone slight processing. The deeper the degree of processing, the longer the industrial chain, the greater the amount of raw material losses and energy consumption." So the blind pursuit of rice over-processing concepts is wrong. Many people are looking for polished rice, rice-free rice, and more money. What they buy is rice with nutrient loss, which virtually wastes resources. â– Identification Brown rice VS rough rice Brown rice is rice whose rice hull has just been removed and the fruit shell has not been completely removed. It consists of embryo and skin, seed coat, aleurone layer and endosperm. Although it includes all nutrients, its mouthfeel is similar to that of rice bran, rough and difficult to swallow. Roughed rice is shelled once by traditional techniques, but without three or three or double-throwing double elections, some rice heads may be light yellow incomplete particles, not beautiful. However, as far as possible, rice's nutrients are preserved and its taste is suitable. Roughing rice VS polished rice? The concentration of traditional rough rice is much higher than that of polished rice. From the perspective of freshness, the polished rice is much cleaner. The crude rice is very white in color, and it is still white to be washed 3-4 times. In addition, the hand is inserted in the traditional roughing rice, there will be a dry feeling, rice flour will stick to your hand. This edition was written by the Beijing News reporter Pang Bo Pain Relief Patch For Neck Shoulder,Lower Back And Leg
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