Many people enjoy eating crispy rice (nurungji) after having steamed rice. However, there are some people who should avoid consuming it, specifically those with high blood sugar levels.

 

If blood sugar levels are actually high or if you have diabetes, rice crust or sungnyung are not recommended. Rice crust is made by pressing rice, so it has a small volume and you tend to eat more than rice. However, rice crust is a carbohydrate-rich food, so blood sugar levels rise quickly.

 

 

A joint research team from Seoul National University and Gachon University Department of Food and Nutrition estimated the glycemic index (GI) of commonly consumed Korean foods, and the GI of nurungji (scorched rice) is estimated to be 72. The GI quantifies the speed of digestion and absorption, and a lower GI indicates less impact on blood sugar fluctuations. Foods with a GI of 55 or below are classified as low-GI foods, those with a GI between 55 and 69 are considered medium-GI foods, and foods with a GI of 70 or above are classified as high-GI foods.

Be careful with seasoning intake when eating rice cooked in a pot.

When visiting a pot rice specialty restaurant, butter is usually served, which enhances the umami flavor and nuttiness, so people often add it generously. However, most of the butter is composed of saturated fatty acids.

 

 

If too much butter is added relative to the amount of rice cooked in a pot, it can raise cholesterol levels and negatively impact cardiovascular health. Additionally, the accompanying seasoning sauce also needs to be adjusted. Since the rice in the pot is already seasoned, excessive addition can burden the stomach or increase blood sodium levels.

 

Meanwhile, it is generally not good to cook rice for too long when making nurungji, as it can produce acrylamide, a suspected carcinogen, during the Maillard reaction. Acrylamide is not broken down in the body and accumulates in the blood and tissues. The International Agency for Research on Cancer classifies acrylamide as a probable carcinogen.

According to the research team at HanKyung University Department of Food and Nutrition, the longer the roasting time of nurungji, the higher the amount of antioxidant substances such as polyphenols and flavonoids. However, at the same time, acrylamide also increases. Therefore, the research team analyzed that a heating time of within 5 minutes is appropriate when making nurungji.

 

 

 

Just by removing 'this' when eating hearty pot rice... you can reduce worries about blood sugar© Provided by Health Chosun