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, and uses the principle of increasing the pressure to increase the boiling point, so that the boiling point of the water in the pot exceeds one hundred degrees, so that the food in the pot is cooked faster, and the effect of saving time and electricity is achieved. However, there are rumors that cooking rice with an electric pressure cooker will make the viscosity of rice be greater, which will make people's blood sugar rise faster after meals, and it is easier to induce diabetes. So is the electric pressure cooker really the culprit of today's increasingly high incidence of diabetes?
Indeed, in the case of rice varieties and processing fineness are basically the same, processing and cooking methods are the main factors affecting the blood glucose response of rice, which affects the degree of gelatinization of rice, starch composition, etc., thereby affecting the digestion rate of rice carbohydrates, and ultimately affecting the blood glucose response of rice. Studies have compared the differences in the taste quality of rice cookers, high-pressure steaming and microwave steaming. It is concluded that rice has the highest degree of gelatinization under the high-pressure cooking method, followed by rice cooked in rice cookers, and the lowest rice cooked in microwave cooking. The degree of starch gelatinization (DG) was derived, with 75.2% of the samples processed in a pressure cooker, 66.9% in a rice cooker, and 64.6% in a microwave oven[1]. The degree of starch geling is highest in the pressure cooker. The higher the starch gelatinization, the colloquially speaking, the softer and stickier the rice is cooked, so that the human body is more easily digested and absorbed after ingestion, and the faster the digestion and absorption, the faster the blood glucose index (GI) of the human body after meals rises faster, which is more likely to lead to the phenomenon of high blood sugar.
So to use a pressure cooker to cook rice will make the glycemic index after the meal higher than the use of ordinary rice cooker cooking, but in fact, its impact is not large, if you want to say that the pressure cooker is the culprit of the high incidence of diabetes, it is really wronged the pressure cooker. In addition to being affected by cooking methods, the digestion rate of rice and its blood glucose response also depend more on the physical properties of rice such as particle size, external shape, chemical components such as amylose content, pullulan content, protein, fat, dietary fiber, resistant starch content, non-starch polysaccharides, etc. [2]. For example, eating finely processed refined white rice raises the risk of diabetes. Every 50 g of refined white rice intake per day increased the risk of developing type 2 diabetes by 7%, while each increase of 50 g of whole grain intake per day decreased the risk of developing type 2 diabetes by 19 percent [3]. Therefore, the choice of staple foods affects the blood sugar content after meals to a greater extent than the cooking methods.
There are many factors that induce diabetes, and today's high incidence of diabetes, in addition to a small number of genetic and environmental factors, is more related to the bad habits of everyone's diet. Examples include long-term consumption of junk food or less intake of vegetables and fruits. Therefore, maintaining a good diet is the key to staying away from diabetes.
This issue is written by Yihua Liu
Editor: Peng Mingqian
bibliography:
[1] Lee S.W, Lee J.H, Han S.H, 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.
Zhou Linxiu. Screening of low glycemic index rice varieties and their hypoglycemic effect[D].Henan University of Technology, 2013.
Dong Jiayi. Whole grain, refined white rice intake and risk of type 2 diabetes: a meta-analysis[D].Soochow University, 2012.
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