How to prepare rice can reduce your calories by more than 50%

How it works

Starch, which is a component of rice, can be digestible or non-digestible, the difference lies in how the body turns food into energy. The digestible type is quickly transformed into glucose and in large amounts can turn into excess body fat. While the non-digestible is more resistant, that is, it is not metabolized in the small intestine, where carbohydrates usually become glucose or other simple sugars that are absorbed into the bloodstream.

Researchers have been able to demonstrate that it is possible to change the types of food starch by modifying the way in which they are prepared. Thus, by using a specific form of cooking and cooling the rice it is possible to reduce the number of calories by about 50% or 60%.

Preparation Form

The researchers tested on 38 types of Sri rice Lanka to develop the preparation form which increases the amount of nondigestible or resistant starch. In the method, they add a teaspoon of coconut oil in boiling water, then added half a cup of rice, which was cooked for 40 minutes - but can also be cooked for 20 or 25 minutes, according to them noted. Thereafter the rice is refrigerated for 12 hours. The procedure increased the amount of resistant starch tenfold compared to traditional non-fortified rice.

As cooking changes the composition of the food

In this case, according to the study authors, the oil enters the starch granules during cooking, changing its architecture and making it resistant to the action of digestive enzymes, which means fewer calories being absorbed by the body. Cooling the food for 12 hours leads to the formation of hydrogen bonds between the amylose molecules outside the rice grains, which can also turn it into a sturdy starch. The next step is to complete studies with humans to find out which rice varieties may be most suitable for the calorie reduction process and what other oils , besides coconut, produce this effect.

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