A cup of white rice contains about 200 calories, which is not trivial, since it is a small part of the most commonly used large plate. But there is a simple, natural way to make the rice less calorific: add a little fat and make it cool. According to a study at the national meeting of the American chemical society, the use of coconut oil and refrigerators can reduce as much as 60 percent of the calories.
Rice is made up of digestible starch and a special type of carbohydrate called resistant starch, and recent research suggests that this may be the key to weight control. Humans do not have the enzyme that digests resistant starch, so it does not turn into sugar like digestible starch and quickly absorb it in the bloodstream. Instead, it bypasses the small intestine and is metabolized in the colon, where it ferments into short chain fatty acids, feeding healthy intestinal bacterial colonies. The more resistant starch a food has, the fewer calories our body absorbs. In foods such as beans, beans, cereals, uncooked potatoes and immature bananas, resistant starch is high.
From Sri Lanka chemical sciences researchers wanted to find out whether they can take some rice digestible starch into is not easy to digest starch type, making it difficult to digest. They tested 38 different species of rice, and simulation of the human digestive in test tubes, they designed a method of minimum heat cooking rice, add a teaspoon of coconut oil into the boiling water, then add half a cup of not white rice, cook for about 40 minutes. After cooking, place it in the refrigerator for 12 hours.
In this way, cooked rice is 10 times more resistant to starch and 10 to 15 percent fewer calories. But researchers believe that with some kind of rice, the method can reduce calories by 50 to 60 percent.
Here is how it works: hot cooked rice glucose unit with loose structure, but when cooling, molecules to rearrange itself into a very tight combination, this combination is more resistant to digestion, supervision and research of Pushaparaja Thavarajah said Dr. Scientists have known that it works in potatoes, but in the new study, researchers believe that adding fat like coconut oil can add extra protective benefits. It seems to be. Thavarajah says fat molecules wedge into rice and provide obstacles to prevent rapid digestion.
In addition to reducing calories, making rice starch more resistant and other advantages it also feeds your good bacteria. “Resistant starch is a good substrate or energy for bacteria in the gut,” says Thavarajah.
Most importantly, the researchers found that heating the rice did not change the level of resistant starch, so the dark chocolate in calories was also safe.