The use of electric pressure cookers brings great convenience to everyone’s life. The electric pressure cooker combines the characteristics of the pressure cooker and the traditional rice cooker. It uses the principle of increasing the pressure to increase the boiling point, so that the boiling point of the water in the pot exceeds 100 degrees, so that the food in the pot is cooked faster, and at the same time, it saves time and electricity. However, there are rumors that using an electric pressure cooker to cook rice will make the rice stickier, which will make people’s blood sugar rise faster after a meal, making it easier to induce diabetes. So is the electric pressure cooker really the culprit behind the increasing incidence of diabetes?
Indeed, under the condition that rice varieties and processing fineness are basically the same, processing and cooking methods are the main factors affecting the blood sugar response of rice. By affecting the degree of gelatinization and starch composition of rice, This affects the digestion rate of rice carbohydrates, which ultimately affects the blood sugar response of rice. Some studies have compared the difference in the taste quality of rice cooked by electric cooker, high pressure cooking and microwave cooking. It is concluded that the degree of gelatinization of rice under high pressure cooking is the highest, followed by rice cooked in electric rice cooker, and the lowest in microwave cooking. Among them, the degree of starch gelatinization (DG) was obtained, which was 75.2% for the samples processed in the pressure cooker, 66.9% for the rice cooker and 64.6% for the microwave oven [1]. Starches in the pressure cooker have the highest degree of gelatinization. The higher the starch gelatinization, the more soft and sticky the rice is cooked, so it is easier to be digested and absorbed by the human body after ingestion, and the faster the digestion and absorption speed, the higher the glycemic index (GI) of the human body after meals. It rises faster, making it easier to cause hyperglycemia.
In this way, cooking with a pressure cooker will make the glycemic index after a meal higher than cooking with an ordinary rice cooker, but in fact, the degree of influence is not large. Saying that the pressure cooker is the culprit of the high incidence of diabetes is really wronging the pressure cooker. In addition to being affected by cooking methods, the digestion rate of rice and its blood sugar response also depend on the physical properties of rice such as grain size, external shape, chemical composition such as amylose content, amylopectin content, protein, fat, dietary fiber, resistant starch content, non-starch polysaccharides, etc. [2]. Eating finely processed white rice, for example, increases the risk of diabetes. Every 50 g daily increase in refined white rice intake was associated with a 7% increased risk of type 2 diabetes, while every 50 g daily increase in whole grain intake was associated with a 19% lower risk of type 2 diabetes [3]. Therefore, the choice of staple food has a greater impact on the blood sugar level after a meal than the cooking method.
There are many factors that induce diabetes. Today’s high incidence of diabetes is more related to people’s bad eating habits, in addition to a small number of genetic factors and environmental factors. For example, long-term consumption of junk food or low intake of various vegetables and fruits. Maintaining good eating habits is the key to staying away from diabetes.
The author of this issue: Liu Yihua
Beauty Editor: Peng Mingqian
References:
[1] Lee SW, Lee JH, Han SH, et al. Effect of various processing methods on the physical properties of cooked rice and on in vitro starch hydrolysis and blood glucose response in rats[ J]. Starch, 2005, 57(11): 531～539.
[2] Zhou Linxiu. Screening of rice varieties with low glycemic index and research on their hypoglycemic effect [D]. Henan University of Technology, 2013.
[3] Dong Jiayi. Whole grain and polished rice intake and risk of type 2 diabetes: Meta-analysis [D]. Soochow University, 2012.
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