How would any Indian who, rice is in our blood! Unfortunately, the connection between rice and our blood is deeper than most people realize and rice consumption is linked to increased blood sugar and blood pressure. Since rice is a staple of Indian cuisine, it is not surprising that diabetes and high blood pressure are common diseases throughout the country. Sudhair James a grade of Sri Lanka presented his research at Meeting and Exposition of the American Chemical Society (ACS) National , which is the the world’s largest scientific society. Sudhair has come up with a healthy way to cook rice so it has a reduced effect on blood sugar levels and blood pressure effect. This method also reduces the calories of rice up to 50 percent
Explanation: The cooking method of the rice reduces calories by 50%
the method devised is surprisingly simple – add a teaspoon of coconut oil to a pot of boiling water before add rice and cook in your rice cooker as usual. Refrigerate the rice for 12 hours and then reheat and serve. So how does this method work?
This method of cooking rice results in 10 times more resistant starch compared with cooked rice regular and has no negative impact on the nutritional value of rice.
How does this method of cooking rice will help in reducing calories
to understand why this method works, we must first understand why rice has such a large impact on blood sugar, blood pressure and obesity. Rice contains digestible starch that is digested quickly by our systems to form glucose (a sugar). That is why eating rice can cause increased levels of blood sugar that makes it harder to manage diabetes. However, if rice is cooked coconut oil, digestible starch in the rice undergoes a chemical transformation to form resistant starch. As can be understood from the name, resistant starch is not easily digested and so this rice contains fewer calories and does not cause the same type of sugar spikes like regular rice. This method of cooking rice results in 10 times the resistant starch compared with cooked rice regular and has no negative impact on the nutritional value of rice.
You might be tempted to simply cook rice with a teaspoon of coconut oil and omit the cooling process 12 hours, however Sudhair James says that cooling is an essential aspect of this method, because it increases the amount of resistant starch in rice . Once the digestible starch becomes resistant starch, the effect is durable meaning that reheating the rice will have no effect on the resistant starch.
stop worrying about the calories already!
the best part of this research is that these effects can not be limited to only rice – in time, this process could also be used in other carbohydrate-rich foods high starch like potatoes , pasta and corn. Sudhair expected to even be used for foods such as bread and biscuits; well, someday soon, maybe you will be able to have your cake and eat it too
being ourselves rice lovers, we just have to say this, Sudhair – Thank you! We love you for this
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Image Source: Chowstatic
August 11, 2016