Today (25/03/2015) in TOI an article was featured whose link is given below.
Calories in rice can be cut by 50%
Rice is intrinsic to the diet of many populations across the world, especially in the subcontinent and China. It is easy to cook and goes very well with Indian curries but it also leads to weight gain and increases risk for diabetes. A cup of cooked rice has 200 calories, most of them from starch which turns into sugar and adds to your body weight.That's why it is the first food item ticked off the menu for those trying to lose weight or battling diabetes.However, now there's a way you can have your cake and eat it too.
An undergraduate student from Sri Lanka, Sudhair James, and his mentor have developed an innovative way to cook this soft puffy grain that cuts down its calorie content by as much as 50%, reported the Washington Post. James was quoted as saying: “What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil -about 3% of the weight of the rice you're going to cook.“ James presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Mon day .“ After it was ready, we let it cool in the refrigerator for about 12 hours.That's it,“ he told the Post. Coconut oil, it turns out, changes the molecular structure of rice in a way that its starch takes a healthier turn. It takes more time to digest and releases sugar slowly into the system. Normally , starches are processed easily and release sugar very fast into the blood, increasing your risk for diabetes and weight gain.
Chilling the rice after its cooked helps foster the conversion of starches, explains James. “The result is a healthier serving, even when you heat it back up,“ James added. The same logic can be applied to other starch-rich foods as well. The Post article further mentions, “Potatoes, for instance, go from having the right kind of starch to the less healthful kind when they are cooked or mashed.The process of heating and cooling certain vegetables, like peas and sweet potatoes, can also alter the amount of resistant starches, according to a 2009 study .“
The prospect of lower-calorie rice can go a long way in dealing with the obesity epidemic especially in developing nations like India where large number of people consume rice. Although rice is not the only reason for weight gain, cutting down calories in a cup of cooked rice even by 10% can have an enormous impact for future generations. “
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