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There is a saying that some businesses will add food additives (xanthan gum) to porridge to increase the consistency, and "they will cause harm to the liver with long-term consumption". In fact, xanthan gum food additives are made from corn starch through microbial fermentation, and they are natural to some extent. It is understood that as a food additive, thickeners are mainly used to improve and increase the viscosity of food with high safety. There is no restriction on the amount used in many foods, the so-called "long-term excessive use will be harmful to the human body" has no scientific basis.
Experts say that xanthan gum is not added to porridge generally. "It only plays a role in thickening, but over-thick will affect the taste." Moreover, starches and gums are still the main additives used by individual restaurants to thicken dishes. "These additives are extracted from the food itself, such as agar, which is generally made of seaweed; and fish scale jelly, which is not harmful to the human body."
In fact, Xanthan gum food additive belongs to "food additives that can be used in appropriate amounts in a variety of foods according to production needs." It acts as a thickener. However, at the same time, rice and its products belong to the "food category except for food additives used in appropriate amounts according to production needs." Therefore, xanthan gum is not allowed to be added to rice porridge.
For people who have a fast-paced life and have no choice but to eat breakfast outside, experts suggest that it is the most healthy and safe to cook porridge at home. "The porridge cooked in the electric pressure cooker retains more nutrients. Besides, compared with the porridge cooked outside with large pots, it loses fewer nutrients and more nourishing to the stomach."
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