Dear colleagues and students,
Dragon Boat Festival is coming. Besides different kinds of sticky rice dumplings found in the market, many of us make the dumplings ourselves due to health reason or self-interest. When preparing ingredients, the leaves that wrap and contact the sticky rice and fillings directly are very important. Please pay attention to the 4 skills of “observe, smell, ask and clean thoroughly” when preparing the leaves.
Observe: Choose leaves with natural color, but not too green or bright. In the past, some businessmen used industrial copper (II) sulfate and copper (II) chloride illegally without any food safety assessment to soak the leaves in order to preserve their green color. This is obviously not safe or hygienic. Smell: No chemical smell should come from the leaves. Although sulfite can be used in the process of dehydrating vegetables and fruits, sulfur dioxide will be formed when the leaves are soaked with sulfite for preserving their color. If we consume too much residual sulfur dioxide, we may develop vomiting symptoms.Ask: Buy the leaves from reputable stores, and ask about their source, quality and related information. Clean Thoroughly: To prevent residuals, clean the leaves thoroughly. As sulfur dioxide is soluble in water, its concentration can be lowered by soaking, brushing and boiling the leaves. The residual amount in leaves can be lowered then.
Lastly, as sticky rice dumplings contain high calories and fat, we should not eat too many of them, but should maintain a balanced diet.
Happy Dragon Boat Festival everyone!
Source: Department of Food Safety, Municipal Affairs Bureau, Government of Macao S.A.R.
https://www.foodsafety.gov.mo/c/sense/detail/5e5a7f8a-f46f-487a-8489-f649815ba4fd
If you would like to read more health tips, please visit the website of Office of Health, Safety and Environmental Affairs https://hseo.um.edu.mo/health-tips/
Office of Health, Safety and Environmental Affairs |