Health risks of microwave rice: Studies uncover hidden dangers

Although preparing rice seems straightforward, many people opt for ready-made solutions, such as rice in bags. Unfortunately, convenience can come at a high price – as studies show, cooking rice this way can pose a severe health risk.

Cooking rice and grains in plastic bags has become popular due to convenience and time savings. We don't have to worry about proportions or complicated techniques – drop the bag into boiling water, and after a few minutes, we have a ready meal. Unfortunately, what seems easy and practical is not always the best choice for our health. Experts warn of the potential dangers associated with this cooking method.

The main issue with cooking rice in bags is the risk of harmful chemicals leaching into the food. When the plastic packaging is heated, it degrades, releasing microplastics and other toxins into the cooked rice. Adding oil to the water is especially dangerous, as it facilitates the dissolution of chemical compounds from the plastic. One of these is bisphenol A, known for its negative impact on the body's hormonal balance. Studies have linked it to many health problems, including infertility, breast cancer, and prostate cancer, as well as premature puberty in children.

Apart from the risks associated with the packaging itself, attention should also be paid to the quality of the rice. Rice produced in China, regardless of the packaging form, may be contaminated with microplastics. Studies have shown that up to 95% of rice samples contain harmful plastics. Fortunately, rinsing rice before cooking can remove even 20-40% of these contaminants. Unfortunately, this step is omitted in the case of bagged rice, which is thrown into the pot without prior rinsing.

Loss of valuable nutrients

Cooking rice and grains in plastic bags also leads to losing valuable nutrients. Portioned and packaged this way, these products are usually cooked in large amounts of water, which leads to the leaching of minerals such as magnesium, iron, and B vitamins. Non-whole grain products like white rice and polished grains are especially prone to nutrient loss.

How to safely cook rice and grains?

To minimize the risk of consuming harmful substances and to retain the valuable nutrients of rice and grains, follow these simple rules:

• Buy loose products: Choose bulk rice and grains instead of those packaged in bags if possible. This way, you can rinse them thoroughly before cooking.
• Rinse rice and grains: Even if you buy packaged products, always rinse them thoroughly under running water before cooking. This helps to remove contaminants and reduce the risk of harmful substances from plastic.
• Cook in minimal water: Instead of cooking rice and grains in a lot of water, use just enough to be entirely absorbed by the grains. This way, the valuable minerals and vitamins remain in the product.
• Choose whole grain products: Whole grain rice and grains contain more fibre, vitamins, and minerals than their white counterparts. Additionally, they are less prone to nutrient loss during cooking.