More vitamin c after cooking?

Does cooking rice with 1000MG of Vitamin C purify it?

• I was told that when I steam my rice that I should add 1000MG of Vitamin C to it which will kill any bacteria, toxins, or impurities in it? I thought that by washing and rinsing it first would help and then the steamer would do the rest while it is cooking it?

• Answer:

  Sounds bogus to me for several reasons: 1) Heat kills/deactivates Vitamin C. 2) Dried grains and beans should be remarkably free of bacteria and toxins. 3) As far as impurities are concerned, if it's something like pebbles or sticks or insect parts, a certain amount of which are to be expected as this is an agricultural product, and a certain amount of which are allowed for in the Food Codes, you are correct, visually inspecting your grain or bean and then washing it will take care of this. I very rarely find any problems with rice, even organic rice. It's much more common to find pebbles, small sticks or bits of balled up soil in beans, and it all can be washed away. I completely agree with you about the steaming as well. Steam is at a higher temperature than boiling water. Like I said, I don't know who gave you this info, but it's BOGUS!