Synthetic rice has been produced for years in China by mixing potato starch with synthetic resins derived from petroleum, such as silicones. Until recently it was only distributed in eastern countries; however, it has already reached Latin America. Its consumption can be very harmful to health, causing poisoning, gastritis and intestinal obstruction.
This «artificial» rice is mixed with the natural one and steamed, so it acquires its aroma and it is very difficult to distinguish it; in Mexico, it has been found mostly mixed with pre-cooked rice and in instant soups. we give you four tips To identify it and not put your health at risk:
1. Fire
Take the raw rice grains and hold a lighter close to them. Natural rice will hardly darken after a while, but synthetic will burn immediately.
2. Mortar
Natural rice grains are ground to a powder in a mortar, but synthetic rice is only crushed without being pulverized.
3. Water
Place the raw rice in a glass with water; the natural thing is that it goes towards the bottom. If it floats to the surface, don’t eat it: it’s synthetic.
4. Mold
This test is for cooked rice only. Put it in a plastic bag and leave it there for a couple of days. If it is natural, you should find mold in the bag.
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