Turn Out We Cook Rice Wrong The Whole Time, Losing 50% Good Calories

Besides noodles, rice is one of the important ingredients in many cuisines around the world. It also the main fuel for every university students without costing too much.

This kind of grain is known as cheap and easy to cook. But there is one problem that it is not good for your waist - line, special when you are aiming for your body in shape.

The fact that there is about 240 starched calories in a cup of cooked rice. These calories can instantly change into fat unless they are consumed. A simple and better way to cook grain has been discovered in order to cut down 50 percent calories in rice and maintain many other important substances for health. The cooking process simply involves pouring a pot of boiling water along with the raw rice.

On March 2015, at the National Conference and Exhibition of the American Chemical Society, Sudhair James - a college student at the College of Chemical Sciences in Sri Lanka and also the head of this study presented an idea that we should add more coconut oil with a 3 percent amount of rice you put in before. Specifically, we need to add one teaspoon of rice every half a cup of rice.

In The Washington Post, James told Roberto A. Friedman, "After it was ready, we let it cool in the refrigerator for about 12 hours.” When you eat, you just put it in the microwave that will have just one kind of white rice and much better for health.

This discovery is based on the difference between starches and two main types of starch:

Digestible starches converts almost instantaneously into glucose and stored as a type of fat if we do not quickly burn it.

Resistant starches will not convert into glucose in the stomach because they contain lower calories. Instead, they carry fiber-like functions and provide many benefits to the intestinal tract as they travel down the large intestine.

Surprisingly, researchers have suggested that pilaf style rice and fried rice are more resistant starches than conventional cooked rice. Similarly, just letting pasta cool and then reheating it will significantly increase the amount of resistant starches according to a research in the 2014. Based on that, James and his supervisor Pushparajah Thavarajah further delved into these studies.

After eight different cooking methods on 38 rice grains, they found a way that add coconut oil or similar substance and then cooled immediately, the rice starch portion will contain more than initially resistant starches.

Oil interacts with starch molecules that alter its structure. James explains in a recent publish that:

In addition, reheating of the rice does not result in the loss of resistant starches.

So far both researchers have produced results based on the worst-starched rice, but they found that it could reduce the amount of digestible starch 15 times. This also means it reduces 10 to 15% of calories.

Many other best natural varieties are being tested by Thavarajah and James. They believe it will reduce 50 to 60% of the calories in it. Addtionally, they are also trying to use other lipids such as sunflower oil instead of coconut oil.

With this new research, rice cooked in fat and then packaged for sale to consumers will contain less calories than current products on the market. Consumers can put it in the microwave and use it without worrying about gaining weight or getting fat-related types.

The research team hopes that the technique can be applied to other starchy foods not only for rice, but also to help reduce fat and improve the body's health.

Many people expect this technique can be applied to reduce the amount of fat in potato chips. Because this is a glamorous dish, but also bring a lot of trouble.