People eat 500 more calories than they need per day says USDA, but other experts say that people consume 100% more food than we need.
How to Cook Rice With Coconut Oil to BURN More Fat and Absorb HALF the Calories
Sudhir James from the College of Chemical Sciences in Sri Lanka presented a new way to cook rice that would cut the caloric absorption by 50-60%. 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.
Here is the recipe:
Coconut Oil – The Secret Ingredient
- Add 1 teaspoon of coconut oil to boiling water.
- Once the oil dissolves, stir in half a cup of rice.
- Simmer for 40 minutes or until the rice is fully cooked. The researchers note that one could boil it for 20-25 minutes instead.
- Then, refrigerate it for 12 hours before consuming. (Yes, this is technically a leftover, but if you have blood sugar or weight issues, this can be a very helpful strategy.
This procedure increases the resistant starch content by 10 times for traditional, non-fortified rice.
How it Works
According to James, 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. The cooling of the rice for 12 hours binds the starch (amylose) to molecules on the outside of the rice, turning the rice sugar into a resistant starch. Reheating the rice does not affect its RS levels.
It is important not to go overboard if you a rice lover. Rice is not the most nutrient-rich food, and overeating can be bad to your blood sugar levels. There are many other options to use as a side dish to your meals. Look for fiber-rich, nutrient-rich foods, such as quinoa, sweet potatoes, barley, leafy green vegetables, cauliflower, mushrooms, and squash.