The most determining factor regarding weight loss may be an oversimplification of a more complex issue. On the other hand, the strong facts show that we, as Americans, simply eat too much. For instance, the USDA claims that the average American eats 500 more calories daily than needed. While other experts suggest we eat 100% more food than we actually need .Namely, which is up 20% since 1970 alone, the equivalent of an extra steak sandwich per day. Therefore, no wonder we are so overweight!!!
Further, Sudhair James from the College of Chemical Sciences in Sri Lanka, at the National Meeting & Exposition of the American Chemical Society (ACS) which is the world’s largest scientific society, presented a new way to cook rice that would cut the caloric absorption by 10-12%, and potentially up to 50-60% with further research. Hence, he figured out a way to make the rice become a resistant (indigestible) starch, which resists the absorption of the starch or sugar from entering the bloodstream.
Nevertheless, while most of the starch gets stored in the liver and muscles as glycogen. The excess glucose get stored as fat and becomes a major contributor to obesity and a host of other health issues. Moreover, the resistant starches (RS) pass through the small intestines undigested and become food for the good microbes in the large intestines. All the while reducing the risk of excess glucose lingering in the blood and supporting healthy colon cells. Similarly, the RS can help with healthy elimination and natural fat-burning as well.
Coconut Oil – The Secret Ingredient
With this ingredient you can increase the RS content of white rice. This technique is incredibly simple:
- First , add 1 teaspoon of coconut oil to boiling water
- Once the oil dissolves, you need to stir in half a cup of rice
- Then, simmer for 40 minutes or until the rice is fully cooked. According to the researchers one could boil it for 20-25 minutes instead.
- After that, refrigerate it for 12 hours before consuming..
Accordingly, this procedure increases the resistant starch content by 10 times for traditional, non-fortified rice.
How it Works
James asserts that the coconut oil enters the starch granules during the cooking process. Which makes the sugar resistant to the digestive enzymes, so it won’t break down and be digested. Hence, the cooling of the rice for 12 hours binds the starch (amylase) to molecules on the outside of the rice, turning the rice sugar into a resistant starch. Plus, reheating the rice does not affect its RS levels.
Moreover, some studies are being conducted to learn which type of rice might be best in order to achieve maximum calorie reduction. As well as whether other oils besides coconut might have the same effect. However, don’t go overboard although this is great news for rice enthusiasts, as with any other food. Namely, you have to know that ice is not the most nutrient-rich food, and over eating it may be disruptive to your blood sugar levels. Apart from this, there are many other options to use as a side dish to your meals. Likewise, look for fiber-rich, nutrient-rich foods, such as: quinoa, sweet potatoes, barley, leafy green vegetables, cauliflower, mushrooms, squash etc.