In order to keep your healthy weight index you need to burn the consumed calories every day, and this way you will not gain any pound.
Unfortunately, an average American consumes 500 more calories daily reports the USDA, moreover other experts emphasize that we consume 100% more food than we actually have a need of it thus leading to high rates of obesity.
Therefore, we all have to find a new way how to consume foods with less calories. For that purpose Sudhair James from the College of Chemical Sciences in Sri Lanka, at the National Meeting & Exposition of the American Chemical Society (ACS), the world’s biggest scientific society, showed a new method of cooking rice.
The final goal of this way of cooking is to lower the caloric absorption by 10 to 12% and eventually up to 50 to 60%. He managed this by finding a new way to make rice an indigestible starch, which will stop the absorption of the starch or sugar from entering the bloodstream.
Rice like any other starch is extremely digestible thus swiftly being converted to glucose (sugar) in the blood. Large part of it is stored in the liver and muscles as glycogen, and the rest of it is stored as fat which results in obesity and various health issues.
Resistant – indigestible starches (RS) go through the small intestines without being digested and are used as food for the good microbes in the large intestines, meanwhile reducing the risk of excess glucose buildup in the blood and hence promoting the health of the colon cells.
Likewise, resistant starches support the natural fat burning process and the healthy fat removal.
You can make white rice as resistant starch by using coconut oil.
This is what you are supposed to do:
Resistant – indigestible starches (RS)
In boiling water add a teaspoon of coconut oil and once it is diluted, stir in half a cup of rice. Let it simmer for 40 minutes, and then store it in a fridge for 12 hours. Thanks to the implementation of this method the content of resistant starch will be increased by 10 times.
Consume this rice without fear of any calories providing you with amazing result in lowering high blood sugar or weight issues.
Here it is how Sudhair James explains this process:
While the cooking process is going on, the coconut oil enters the starch granules, thus making the sugar resistant to the digestive enzymes. In the cooling period of 12 hours, the starch binds to the molecules on the outside of the rice, and in that way the rice sugar is changed into a resistant starch.
What is more important the reheating will not affect the levels of resistant starch in rice.
There are so many types of rice and because of that researchers are examining all of them to distinguish the type which will offer the maximum calorie reduction.
However, you should always have in mind the fact that rice is not the most nutrient-rich food, therefore do not overeat it because it will impede your blood sugar levels. It can be easily replaced with other foods high in fiber and nutrients such as quinoa, sweet potatoes, squash, barley, cauliflower, mushrooms, and leafy green vegetables.
Other sources included: