There may be chemicals in rice noodles that can cause cancer in severe cases, or lead to poisoning and diarrhea in milder instances. What are the ways to distinguish between clean rice noodles and those contaminated with chemicals?
To accurately determine if the rice noodles are contaminated with chemicals, testing is required. (Illustrative image).
Rice noodles are handmade, making it very difficult to control the ingredients and additives used. Thus, it is hard to identify chemically contaminated rice noodles by mere visual inspection or taste testing. However, you can examine the color of the noodles as an initial indicator.
Rice noodles are made from rice, so the color of the finished product should not be whiter than the rice itself, typically having an off-white color similar to cooked rice. If the noodles appear unusually white, with bright, shiny strands that are crispy and brittle, it is likely that the producer has added bleaching agents or similar substances to achieve a whiter appearance.
Rice noodles that do not contain chemicals tend to feel stickier to the touch.
The only reliable way to know if rice noodles are contaminated with chemicals is to have them tested. Noodles that use bleaching agents or borax are often bright and visually appealing, but they can cause stomach pain, diarrhea, poisoning, and over time lead to liver failure, kidney failure, and even cancer.
Additionally, rice noodles made from rice are prone to souring and should be stored at low temperatures or in a cool, ventilated area to avoid potential poisoning.
Associate Professor Tran Hong Con
Department of Chemistry, Hanoi University of Science
