The main component of commonly eaten rice is starch. Starch is hydrolyzed into dextrin and maltose by salivary amylase in the mouth. After entering the small intestine through the stomach, it is broken down into glucose and then absorbed by the intestinal mucosa. When starch is heated above 60°C, it will gradually expand and eventually turn into a paste. This process is called "gelatinization".
The digestive enzymes in the human body can easily hydrolyze this gelatinized starch molecule. After the gelatinized starch is cooled, it will produce "aging" phenomenon. If the aged starch molecules are reheated, even if the temperature is very high, it is impossible to return to the molecular structure when they were gelatinized. The human body's ability to hydrolyze and digest this aged starch is greatly reduced.
Therefore, long-term consumption of this kind of reheated leftover rice is prone to indigestion and even stomach problems. Elderly people with reduced digestive function, infants and young children, or the frail and sick, as well as people with gastrointestinal diseases, are best not to eat or eat less rice that has been reheated after it has cooled down.
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