The gymnastics champion sprang to stardom at the 1984 Olympics, where she became the first American woman to win a gold medal in the all-around competition. Her family is raising money online, saying she lacks health insurance.
May Lou Retton at the 1984 Olympics, where she won five medals.
Mary Lou Retton, who became one of the most popular athletes in the country after winning the all-around women’s gymnastics competition at the 1984 Summer Olympics in Los Angeles, has pneumonia and is “fighting for her life” in the intensive care unit, her daughter said in a statement this week.
Retton’s daughter McKenna Lane Kelley said on Instagram that her mother “is not able to breathe on her own” and that she had been in the intensive care unit for more than a week.
Kelley asked for donations to help pay for her mother’s hospital bills, saying her mother lacked health insurance. By Wednesday, she had raised more than $260,000 online from more than 4,600 donors.
She did not share more specific information about her mother’s condition, though she said that her pneumonia was “a very rare form.” It was not clear what hospital Retton was in.
Kelley, who was a gymnast at Louisiana State University, did not immediately respond to a message seeking comment on Tuesday.
On Wednesday, another daughter, Shayla Kelley Schrepfer, released a video on Instagram thanking people for “all the love and support that you’ve given to my mom.”
“She’s still fighting,” Schrepfer said. “It’s going to be a day-by-day process, and we hope that you guys will respect her boundaries, as we want to keep the details between her and our family right now. She has been treated with the best of the best professionals here, and it has been such a blessing to have their hands on her.”
At the 1984 Olympics, Retton became the first American woman to win the all-around gold medal or any individual Olympic medal in gymnastics. Going into the final rotation of the competition, she was five-hundredths of a point behind Romania’s Ecaterina Szabo, and the only way she could beat Szabo was to score a perfect 10 on vault.
Retton scored a perfect 10.
She won five medals in Los Angeles, including two silvers, for team and vault, and two bronzes, for uneven bars and floor exercise.
Though there was an asterisk by Retton’s victory in the history books — the Soviet Union, which was the most dominant force in women’s gymnastics at the time, boycotted the 1984 Games — it nonetheless made her a sports hero in the United States. In addition to earning her the traditional trappings of Olympic gold, like appearing on a Wheaties box, she was widely viewed as an inspiration to a new generation of American girls entering gymnastics.
Even as the American gymnastics program grew and the country won more medals, including the team gold in 1996, Retton’s prominence remained: For 20 years, Retton, now 55, was the only American woman to win the all-around title, until Carly Patterson became the second in 2004.
Retton was born in Fairmont, W.Va., and got her start early, like many top gymnasts. By the time Retton was 7 years old, she was training in gymnastics full-time.
Retton’s talent had been apparent from the start, but a big break came at an Olympics elimination tournament in Reno, Nev., in 1982, where she impressed Bela Karolyi, who would go on to coach her in the 1984 Olympics.
“I immediately recognized the tremendous physical potential of this little kid,” Karolyi said in a March 1984 interview.
Retton appeared in a number of films and TV shows in the late 1980s and 1990s, including the comedy film “Scrooged.”
After her athletic career, Retton became a motivational speaker to promote the benefits of proper nutrition and regular exercise.
I’m blindsided by this!
Rinsing rice before cooking is one of those kitchen debates that has people split down the middle. For many, it’s as automatic as preheating an oven before baking. But for others, skipping this step is a matter of tradition, convenience, or simply a belief that it’s unnecessary. When it comes to rice, opinions run deep, and the topic of whether rinsing is truly essential has sparked countless conversations, like the one about a mother-in-law who cooked rice without rinsing it, leaving her family hesitant to eat it. So, is rinsing rice a non-negotiable step?
Why Rinsing Rice Feels Like a Must for Many
For those who swear by rinsing rice, it’s not just a chore—it’s an essential part of the cooking process. The primary reason? Cleanliness. Rinsing removes excess starch, which can make the rice overly sticky or gummy when cooked. It also helps get rid of any dust, debris, or impurities that might have clung to the rice during packaging and transport.
Another reason is texture. Fluffy rice with distinct grains often requires rinsing to eliminate the surface starch that causes clumping. This is especially important for dishes like pilafs or fried rice, where individual grains are key to the dish’s appeal.
But for some, rinsing rice isn’t just about function—it’s about honoring culinary traditions passed down for generations.
Why Some People Don’t Rinse Their Rice
On the flip side, there are plenty of households where rinsing rice isn’t part of the routine. Why? One reason could be cultural traditions. In certain cuisines, rice preparation doesn’t emphasize rinsing, especially when dealing with enriched or fortified rice.
Modern rice processing methods also play a role. Many people believe that rice sold today is already clean and doesn’t need an additional rinse. Some even argue that rinsing enriched rice removes the nutrients that are added during fortification, which defeats the purpose of choosing fortified grains in the first place.
Convenience is another factor. Let’s face it: rinsing rice can feel like an extra step, especially on busy nights when you’re just trying to get dinner on the table.
The Science of Rinsing: What’s Really Happening?
Here’s where things get technical. Rinsing rice serves two main purposes: removing starch and clearing away impurities.
- Excess starch: When rice is milled, grains can rub against each other, creating a fine layer of starch. If you cook rice without rinsing, that starch dissolves into the water and creates a gummy texture. While this stickiness might work for sushi or risotto, it’s less ideal for fluffy basmati or jasmine rice.
- Impurities and residues: Depending on where and how the rice is processed, there may be traces of dust, pesticides, or other residues on the grains. Rinsing helps wash these away, providing peace of mind, especially for those who prioritize cleanliness in food preparation.
For those who skip rinsing, pre-packaged rice types like parboiled or pre-washed varieties might be the go-to choice, as these are less likely to contain impurities.
The Health Concerns: Is It Unsafe Not to Rinse Rice?
Not rinsing rice isn’t inherently dangerous, but it could carry some minor risks. While most commercial rice is processed in hygienic conditions, traces of dust, dirt, or even pesticides can sometimes remain on the grains.
For families, especially those with young children, the idea of potential contaminants might be enough reason to rinse. Even if the health risks are minimal, the peace of mind that comes from rinsing rice can make it worth the effort.
Cultural Perspectives on Rinsing Rice
Rinsing rice is deeply rooted in cultural practices, and these traditions shape how rice is prepared around the world.
In many Asian households, rinsing rice is non-negotiable. It’s often done multiple times until the water runs clear, symbolizing care and respect for the food. In Japanese cuisine, for instance, the rice-washing process (referred to as “togiru”) is almost ritualistic.
In contrast, Western cooking practices may not emphasize rinsing as much, especially when using pre-washed or enriched rice. This difference highlights how diverse and adaptable rice preparation can be.
Balancing Convenience, Health, and Tradition
The choice to rinse or not often comes down to personal priorities. Some prioritize the traditions they grew up with, while others focus on saving time or retaining added nutrients.
If you’re torn, consider the type of rice you’re using. Long-grain varieties like basmati or jasmine typically benefit from rinsing for a better texture, while pre-packaged, parboiled, or enriched rice might not require it.
It’s all about striking a balance. For some, rinsing rice is an expression of care and attention to detail. For others, it’s an unnecessary step that adds time to meal prep. Neither approach is “wrong.”
What About the Kids? Parental Concerns About Unrinsed Rice
For parents, the stakes feel higher. After all, feeding your kids means ensuring they get safe, healthy meals. If there’s even a slight chance that unrinsed rice could have impurities, many parents would rather rinse and err on the side of caution.
But beyond safety, there’s an educational aspect. Teaching kids about food preparation—including why rinsing rice is important—can instill good habits and an understanding of food hygiene.
So, Is Rinsing Rice Necessary?
At the end of the day, whether or not you rinse rice comes down to personal preference, cultural background, and the type of rice you’re cooking. If you value fluffiness, cleanliness, and tradition, rinsing is the way to go. If convenience or retaining nutrients in fortified rice matters more to you, skipping it is perfectly fine.
Whatever you decide, the key is to enjoy the meal—and maybe spark a lively conversation about it over dinner. After all, food isn’t just about sustenance; it’s about the stories and traditions we share along the way.
So, whether you’re rinsing rice until the water runs crystal clear or tossing it straight into the pot, the most important thing is to savor the experience.
Leave a Reply