.jpg "Research Chemical Sciences")
prestigealaska
Member
Okay, so this is more of a food hack than a recipe but I know a lot of athletes for whom white rice is a staple, so I thought I'd throw this up here.
New research was presented at the 249th National Meeting & Exposition of the American Chemical Society, and revealed that adding a teaspoon of coconut oil to boiling water with a half-cup of non-fortified white rice, letting it simmer for 20 to 40 minutes, then refrigerating it for 12 hours may reduce the number of calories your body takes in by 50 to 60 percent.
The researchers explained that rice contains two kinds of starch—one that is easily digestible, and one that's resistant. Our bodies don't have the enzymes needed to digest the resistant kind, which means it can't break down that starch and transform it into the sugar that typically gets absorbed into the bloodstream. If you have extra sugar in your bloodstream, that gets turned into fat, which we know is no good. In other words, the scientists wanted to find a way to get the rice to have more resistant starch, rather than digestible ones, to avoid that extra sugar in the body.
This is where the coconut oil comes in. Adding it to the cooking process makes the starch granules resistant to the action of digestive enzymes, and then letting the rice cool for 12 hours pushes the process along. Translation: Same amount of rice, fewer calories into the body. But you don't have to eat it cold - the researchers claimed reheating the rice did not affect the now resistant starches in the rice.
Pretty cool! I already use coconut oil in the majority of my cooking.
Anyway, hope somebody finds this of interest. I pulled it from an article which you kind can find here: http://www.redbookmag.com/body/heal...r-rice/?link=rel&dom=yah_hlth&src=syn&mag=rbk
New research was presented at the 249th National Meeting & Exposition of the American Chemical Society, and revealed that adding a teaspoon of coconut oil to boiling water with a half-cup of non-fortified white rice, letting it simmer for 20 to 40 minutes, then refrigerating it for 12 hours may reduce the number of calories your body takes in by 50 to 60 percent.
The researchers explained that rice contains two kinds of starch—one that is easily digestible, and one that's resistant. Our bodies don't have the enzymes needed to digest the resistant kind, which means it can't break down that starch and transform it into the sugar that typically gets absorbed into the bloodstream. If you have extra sugar in your bloodstream, that gets turned into fat, which we know is no good. In other words, the scientists wanted to find a way to get the rice to have more resistant starch, rather than digestible ones, to avoid that extra sugar in the body.
This is where the coconut oil comes in. Adding it to the cooking process makes the starch granules resistant to the action of digestive enzymes, and then letting the rice cool for 12 hours pushes the process along. Translation: Same amount of rice, fewer calories into the body. But you don't have to eat it cold - the researchers claimed reheating the rice did not affect the now resistant starches in the rice.
Pretty cool! I already use coconut oil in the majority of my cooking.
Anyway, hope somebody finds this of interest. I pulled it from an article which you kind can find here: http://www.redbookmag.com/body/heal...r-rice/?link=rel&dom=yah_hlth&src=syn&mag=rbk
