New Method of Reducing Calorie content of Rice

[kvn2013]

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. “

Any opinions?

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[Meetu77]

Nothing new here. This (RS3/Potatot Starch) has been discussed long long back on a site which deals with LCHF Diet for diabetics. Here's the thread:

forums.dlife.in/threads/res...

And, many diabetics on LCHF have experimented and posted their experience across the above site. What LCHF diabetics think today, world surely will think some day because Diabetics on LCHF maybe reading from "road side dot com" but they are not "educated idiots dot com" for sure!

Coconut Oil? OMG it's Saturated Fat

Glad to see that CO is gaining the limelight that's long overdue. Saffola , Canola should be the oils that should be dumped and thrown out of the kitchen of every diabetic living on LCHF diet. Other of course will say -- OMG it's Saturated Fat

[anilk486 in reply to Meetu77]

Very True, meetu77.

I am discovering the qualities of CO now. How the (paid) Media ( of the earlier days ) gave such a bad report for CO.

I have subsisted on Olive oil, Canola oil and Rice bran oil to mention a few.

Now we have reverted back to CO and VCO ( Virgin Coconut oil ), with great results on my three decades of diabetes.

[Meetu77 in reply to anilk486]

Sir,

Who got after CO? The CEO of great American Consumer Goods Company -- "Proctor & Gamble" when they came up withTRANS FAT Loaded CRISCO --

forums.dlife.in/threads/coc...

Enjoy Good health on Saturated FAT. ADA Fans will say OMG CO is Saturated fat, we can have heart attack even if we smell it, so have PUFA loaded Sunflower oil (another crap), just because so called experts say it, when it is evident that whole Sydney Diet-heart study was FUDGED as revealed recently.

But, please ensure that you cut down carbs to LCHF range.

[ranga in reply to anilk486]

I agree for vco oil. Do you know the VCO has such along life when compared to any other oil. Its life time is indefinite if its pure VCO

K.rangaswamy

[bbbhandari]

I hv also gone through the article. I also read or watched on TV that the microbial or bactrial grown in rice is too high even if stored in refrigeration. Though we all eat stale rice but the microbial or bacterial growth issue is very grave.

[prasanthi]

continuous application of coconut oil mostly everyday can be harmful. In India especially in the south people use it for curries also. Hence i feel althoughdiabetes will be controlled as suggested(do notknow yet to substantiate with long term use and results) cholesterol can increase.

[makarim]

This procedure is not new.In the language LCHF it is called resistant starch.Even potato or sweet potato can also be converted to RS and of course consumed.As per Mr Anup Sing RS is digested late and release sugar slowly so does not spike. Thanks.

[Meetu77]

WRONG. COCONUT Oil doesn't shoot cholesterol.

Dietary Cholesterol has no bearing with Serum Cholesterol.

You are very wrong as usual because you do not have even the slightest idea of what LCHF is and more influenced by decades of LIES based on ONE FUDGED experiment by ANCEL Keys. In fact you don't even know what's the difference between MCT and LCT so you don't even know what Coconut Oil is

[ranga in reply to Meetu77]

In what I read and understand, if coconut fresh after plugged from the tree with in 48 hours oil extracted is called VCO.

All coconut preparations from fresh nuts are the same and hence use coconut for diabetic without any fear. The state result for diabetics in Kerala is an example.

K.Rangaswamy

[coolj]

I would avoid any such stupidity.