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Title : How to Reduce the Rice Calories by Boiling – Simple Cooking Trick
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How to Reduce the Rice Calories by Boiling – Simple Cooking Trick

Rice, which is the basis of many traditional cuisines, is perhaps the food most common worldwide. It is estimated that people in Asia consume 90 percent of all rice produced. Rice is especially popular as it is easily combined with various types of food and is relatively inexpensive.

But on the other hand, has a bad side - frequent consumption of white rice it is associated with increased risk of diabetes. A cooked rice contains 200 calories, most of which come from starch, which is then converted into sugar and finally ends up as fat deposits.

But scientists recently discovered a simple trick with the help of which rice reduces calories and therefore becomes healthier for consumption. It is pure chemistry.

Namely, a student of the Faculty of Chemistry in Sri Lanka and his mentor were trying to find a way to cook rice would reduce their calorie intake by 50 percent, and also add some additional health benefits. This ingenious method that is actually simple chemical manipulation includes only a few simple steps.

- What we did was boil the rice in the usual way, but when the water was already boiling, coconut oil is added, before adding the raw rice, about 3 % weight we wanted to cook rice [

once cooked, let cool in the refrigerator for about 12 hours. That's all for Sudair said James, who presented his preliminary study of the Meeting and Exposition of the American Chemical Society (ACS) National.

This loss of calories is explained by the change in behavior of starch. That is, there are types of starch that can be easily converted into glucose and then glycogen and require less time to digest because call types digestible starch.

excess glycogen is deposited in our body as fat, if we do not make enough physical activity. On the other hand, there are resistant starch, which the body takes longer to process.

Due to the lack of capacity of the body for digestion resistant starch is not converted into glucose or glycogen, and therefore is poorer in calories. Studies show that, depending on how they are cooked and processed, starch can be changed from one to the other.

For example, studies have shown that heating of certain foods, such as potatoes and peas, change the amount of resistance, ie good starch.

If reduced easily digestible starch, the number of calories is reduced. Impact could be huge, said Dr. Pushparajah Tavarajah, professor and supervisor of the study.

To achieve this, the student and the teacher studied many different recipes for preparing rice. Found that by adding lipids (in this case - coconut oil, which is widely used in Sri Lanka) in the water before adding the rice and then cool the instant boiled rice, drastically changes its composition, but in a good way.

- The oil reacts with starch and alters its structure. Cooling rice, however, it facilitates the conversion of starch to resistant digestible. The result is a healthier food, even if reheated, says James.

Source: www.healthyfoodhouse.com

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