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Thread: Simple rice-cooking hack could reduce calories by 60 per cent

  1. #1
    Super Moderator twitchy2.0's Avatar
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    Default Simple rice-cooking hack could reduce calories by 60 per cent

    Simple rice-cooking hack could reduce calories by 60 per cent

    Cooking rice with a teaspoon of coconut oil then refrigerating it for 12 hours more than halves the number of calories absorbed by the body, scientists have shown



    It sounds too good to be true but a simple change to the way rice is cooked could reduce its calorie content by 60 per cent.

    Scientists in Sri Lanka have discovered that cooking rice with a teaspoon of coconut oil then refrigerating it for 12 hours more than halves the number of calories absorbed by the body. The change remains even if it is reheated.

    The researchers from the College of Chemical Sciences in Colombo, Sri Lanka, say simply changing the way rice is cooked could help tackle the obesity epidemic.

    "Because obesity is a growing health problem, especially in many developing countries, we wanted to find food-based solutions," says Dr Sudhair James, who is at the College of Chemical Sciences, Colombo, Western, Sri Lanka.

    "We discovered that increasing rice resistant starch (RS) concentrations was a novel way to approach the problem."

    By using a specific heating and cooking regimen, he says, the scientists concluded that "if the best rice variety is processed, it might reduce the calories by about 50-60 percent."

    One in four adults in England is obese and these figures are set to climb to 60 per cent of men, 50 per cent of women, by 2050.

    Obesity and diabetes already costs the UK over 5billion every year which is likely to rise to 50 billion in the next 36 years.
    Rice contains around 240 calories per cup. The trick to bringing down the calorie content is by changing how the body digests it.

    Usually the starchy carbohydrates in rice are broken down in the small intestine where they become glucose and are eventually stored as fat. However, cooking rice with a teaspoon of coconut oil, and then chilling for 12 hours appears to make half of the carbohydrate indigestible so it passes through the body without becoming fat.

    "After your body converts carbohydrates into glucose, any leftover fuel gets converted into a polysaccharide carbohydrate called glycogen," added Dr James.

    "Your liver and muscles store glycogen for energy and quickly turn it back into glucose as needed. The issue is that the excess glucose that doesn't get converted to glycogen ends up turning into fat, which can lead to excessive weight or obesity."

    The team experimented with 38 kinds of rice from Sri Lanka, developing a new way of cooking rice that increased the RS content.

    In this method, they added a teaspoon of coconut oil to boiling water. Then, they added a half a cup of rice. They simmered this for 40 minutes, but one could boil it for 20-25 minutes instead, the researchers note.

    Then, they refrigerated it for 12 hours. This procedure increased the indigestible starch by 10 times for traditional, non-fortified rice.

    It works because the coconut oil enters the starch granules during cooking, essentially changing their architecture so that they are no longer affected by digestive enzymes. SO fewer calories are absorbed into the body.

    "The cooling is essential because amylose, the soluble part of the starch, leaves the granules during gelatinization," added Dr James.

    "Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch.

    He says that the next step will be to complete studies with human subjects to learn which varieties of rice might be best suited to the calorie-reduction process.

    The team also will check out whether other oils besides coconut have the same effect.
    Previous studies have shown that reheating rice can cause food poisoning. However if rice is cooled quickly and not left at room temperature, the NHS says reheating is safe. Rice should also only be kept for a day and reheated rice should be checked to make sure it is steaming hot all the way through. Never reheat more than once.

    The research was presented at the national Meeting & Exposition of the American Chemical Society.

    source: http://www.telegraph.co.uk/news/scie...-per-cent.html

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  2. #2
    Elite Member MontanaMama's Avatar
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    Very interesting. But cooled for exactly 12 hours or do you get the same effects if cooled longer?
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    Elite Member MohandasKGanja's Avatar
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    He says that the next step will be to complete studies with human subjects to learn which varieties of rice might be best suited to the calorie-reduction process.
    I'm hoping it's the varieties of rice that have less arsenic.

    Amazing story, though. Because a lot of pre-prepared rice is in microwave meals, the reduced-calorie meals that people are already eating could have their calories reduced even further.

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    Elite Member ManxMouse's Avatar
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    Interesting.
    Recently, as I waited for a haircut, I read an article in the Food Network magazine that was similar.
    It said that reheating pasta that has been refrigerated changes its structure so that you don't get a big glucose spike and then store excess calories as body fat. Instead, those calories turn to "brown fat" which is a good kind of fat that helps you burn calories as you sleep. The article didn't cite sources and I haven't been arsed to research the truth of it yet. I sure hope it's true, because I could chow down on pasta every day, even if it's reheated.
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    Elite Member MohandasKGanja's Avatar
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    Quote Originally Posted by ManxMouse View Post
    Interesting.
    Recently, as I waited for a haircut, I read an article in the Food Network magazine that was similar.
    It said that reheating pasta that has been refrigerated changes its structure so that you don't get a big glucose spike and then store excess calories as body fat. Instead, those calories turn to "brown fat" which is a good kind of fat that helps you burn calories as you sleep. The article didn't cite sources and I haven't been arsed to research the truth of it yet. I sure hope it's true, because I could chow down on pasta every day, even if it's reheated.
    I eat a lot of pasta that has been refrigerated. I wonder about the freezing process?

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    Gold Member ADel's Avatar
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    Sounds promising but I just know that somehow my body would find a way to extract the calories. My body wouldn't be fooled by a teaspoon of coconut oil and some chilling. My body would laugh at that. I can hear it now. It's saying, "Cha! As if." and then it'd get fat.
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    Elite Member MohandasKGanja's Avatar
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    Quote Originally Posted by ADel View Post
    Sounds promising but I just know that somehow my body would find a way to extract the calories. My body wouldn't be fooled by a teaspoon of coconut oil and some chilling. My body would laugh at that. I can hear it now. It's saying, "Cha! As if." and then it'd get fat.
    Think of it as half the rice you consume turning into little pieces of plastic. Your body isn't going to break it down no matter how much it loves rice - you are just going to have really spikey poop.

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    Elite Member Moongirl's Avatar
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    So, you cook the rice as usual, but add the coconut oil to the water as well?

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    Super Moderator twitchy2.0's Avatar
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    yes, and cool it.
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    Elite Member louiswinthorpe111's Avatar
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    Reheat with microwave?
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    Elite Member greysfang's Avatar
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    Does it have to be boiled? I use a rice cooker, which is mostly steam.
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    Elite Member BITTER's Avatar
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    Well, shit, I want rice TONIGHT and I don't feel like waiting....
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