Are you tired of counting calories and constantly restricting your diet to get a fit body? It may seem impossible, but science can help us make otherwise high-calorie foods healthier. In this article, we are going to see how to make rice much less caloric without having to reduce the portion size. You no longer have to sacrifice taste or suffer from constant food cravings – we’ll show you the scientific trick to halving the calories of rice so you can continue to enjoy your favorite meals without worrying about piling on the pounds. So let’s go !
From now on, you could take control of the calorie management of your carbohydrates!
It used to be the general belief that all starchy carbs should be avoided if you wanted to lose weight. However, current research has shown that this is not necessarily the case. As long as portions are controlled, starches such as bread and pasta can be eaten in moderation. In fact, there are more modern approaches to weight loss today that involve more considered choices when it comes to starchy foods, such as choosing whole-grain bread and pasta varieties or cooking lower-calorie noodles.
Rice is also a great option for those looking for a low-calorie, flavorful side dish to their meal. Thanks to research established by scientists in Sri Lanka, a new way of preparing rice has been discovered that drastically reduces its calorie content, making it an even more attractive choice for dieters looking for dietary options. healthier.
The study revealed the ability to reduce rice calories by up to 50%.
The study established in 2015 and published in the scientific journal Science Alert revealed that a simple change in the way we cook rice can reduce its calorie content by 50%. Just add a teaspoon of coconut oil – about 3% of the weight of uncooked rice – to boiling water before adding the raw grain. This is great news for health and body conscious people, as a cup of cooked rice often contains around 240 calories which can be quickly turned into fat if not burned.
Plus, this cooking method has other health benefits as well, so it might be worth a try! Lead researcher Sudhair James, a chemistry student at the College of Chemical Sciences in Sri Lanka, recommended adding about a teaspoon of coconut oil for every half cup of uncooked white or brown rice. The results were incredible: this method reduced fat, improved taste and reduced the calorie count considerably.
It looks like this method could revolutionize the way we prepare our beloved staple – never again will we cook rice any other way!
This is just the first step, keep reading to find out what to do once the rice is cooked!
Making fluffy white rice is a simple process that can yield delicious results, but involves some pretty interesting food chemistry. Once the rice is ready, it needs to be chilled in the refrigerator for around 12 hours – this part of the procedure is essential if you want to get the best results. When you’re ready to enjoy your meal, just pop it in the microwave and enjoy!
The secret of this technique lies in the different types of starch transformed: Digestible starches into resistant starches!
Digestible starches are quickly broken down into glucose by our body and stored as fat if not burned, while resistant starches pass through the stomach and act as dietary fiber in our large intestine. They not only provide lower calorie intake than digestible carbs, but also have many other gut health benefits.
Although starchy foods such as potatoes and rice contain a high amount of resistant starches, the way we cook them can often result in a chemical change that makes these starches digestible. The researchers observed a particular phenomenon: fried rice and rice pilaf seem to contain more resistant starch than steamed rice.
To dig deeper into this question, they conducted an experiment on 38 different types of Sri Lankan rice, which were cooked using eight different methods, including adding fats like coconut oil before cooking and cooling. quickly after this. This process changed the composition of the starch, making it richer in resistant starch.
Is this method valid for all carbohydrates?
It is true that by cooling the pasta before reheating and eating it, James and his supervisor, Pushparajah Thavarajah concluded that the resistant starch content increased significantly. Their research led them to discover that this effect was due to the interaction of the oil with the starch molecules and the modification of their structure.
Indeed, this method is still being evaluated on other types of simple carbohydrates such as white pasta, bread and potatoes, which could change our perception of starches beforehand and encourage us to introduce them into our guilt-free diet.