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| The portrait of Ns. Henny Dwi Susanti., MKep. Sp.Kep. Mat., PhD., the lecturer of the Faculty of Health Science of UMM. (Photo: Istimewa) |
Recently, news spread that rice cooked using a magic com is more harmful to the body than traditionally cooked. The lecturer of the Faculty of Health Science of UMM, Ns. Henny Dwi Susanti., MKep. Sp.Kep. Mat., PhD., denies that. According to her, the information is untrue because there aren't differences in the content of the results of cooking rice using a magic com or a traditional way.
"It's false. Newly cooked rice will be quite hazardous when left too long in the magic come. It's because the gelatinization process can occur. It changes the glycemic index value of rice. Food containing high-glycemic index can cause diseases like diabetes, obesity, heart disease, and cancer," she explains.
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Additionally, Henny advises people to immediately consume rice once it's fully cooked to get the best and safest quality. LIt'setting the rice in the magic com isn't recommended, significantly to warm it up many times.
"There's no maximum to let the rice in the magic com. But it's better to consume it instantaneously as long as the rice is waited until it cools. Cold rice contains lower sugar levels than hot rice, so it's safer for the body to consume," adds her.
Besides having a relatively high glycemic index value, rice also contains approximately 90% carbohydrates, 8% protein, and 2% fat. Nevertheless, rice is one of the foods with low fiber and content of omega-6 acids.
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"Carbohydrates in rice consist of starch and sugar. Those two elements become one of the reasons whydiabetics are advised to avoid white rice consumption," says she.
This Nursing Science lecturer also recommends minimizing high-carbohydrate food, like bread and rice, remembering that there's a threatening disease in the future. She believes that consuming natural foods without processed chemicals is the best choice.
"Increase your consumption of fruits and vegetables. Besides having lots of vitamins, both also contain fibers. So that it can be one of our choices not to depend on carbohydrates alone," she ends. (imh/wil)
