During Spring Festival, many places have traditions of eating soft, sticky glutinous rice foods. However, these treats can be surprisingly dangerous — especially for the elderly and children.
糯米为什么这么黏？
为什么糯米是黏的，普通大米就不黏呢？主要原因是因为它们淀粉的类型不同。根据结构不同，淀粉主要分为两种：直链淀粉和支链淀粉。
The difference in stickiness between glutinous rice and regular rice comes down to the types of starch they contain. Starch is mainly divided into two types: amylose (like a long rope with few branches) and amylopectin (highly branched). The higher the amylopectin ratio, the softer and stickier the texture.
吃糯米制品这些事情要注意
1.专心吃
Eat glutinous rice with full attention — no laughing, joking, or talking while chewing — to avoid choking or suffocation.
2.趁热吃
When cooled, amylopectin molecules of glutinous rice form a dense structure, increasing stickiness and toughness, which burdens digestion. So enjoy it hot, or reheat thoroughly if cooled.
Many glutinous rice dishes contain meat, egg yolks or sweet fillings etc. Though small in size, they pack calories. Delicious as they are, be mindful not to overeat.
4.替换其他主食
If eating glutinous rice foods, reduce intake of other staples to avoid excess calories, which can lead to obesity or high blood sugar.
5.特殊人群要慎食
Glutinous rice has a high glycemic index. For diabetics, daily intake should not exceed 50 grams. The elderly, children, those with cardiovascular disease or weak digestion should also eat sparingly.