How do you make low-calorie rice?

In this short article, we will answer the question “How do you make low-calorie rice?” and will show the best way to eat rice and don’t get fat. 

How do you make low-calorie rice?

By cooking rice in coconut oil and storing it in the refrigerator for half a day before eating it, scientists claim to have discovered a method to reduce the caloric content of rice.

This could cut the caloric content of rice by as much as 60%, according to research from Sri Lanka that was presented to the American Chemical Society.

The technique, according to the researchers, lessens the body’s ability to digest the starch in rice, which results in less energy absorption than when eating conventional rice. Nutritionists warn that this is not a quick fix for weight loss though.

Cold carbohydrates

When consumed, rice’s carbs are converted by our body into simple sugars, making it a good source of energy. To meet our needs, leftovers are swiftly converted into glucose in the body and stored there.

However, extra glucose that is present in the blood can eventually be stored as fat. To “trick” the body into consuming less fuel and maintaining lower blood sugar levels, scientists have been trying alterations to foods. 

According to British research, cooling pasta after cooking results in a lesser glucose increase, even when the pasta is reheated. The researchers from Sri Lanka contend that rice has the same properties.

The conclusion was reached after examining 38 different types of rice to determine how to best produce “resistant starch,” which is less readily assimilated by the body. This resistance relates to the digestive enzymes the body employs to break down carbs.

Slow cooking 

According to research, cooking rice with a tablespoon of coconut oil on low heat for 40 minutes is the best approach to create this kind of resistant starch. After that, it needs to be chilled for 12 hours.

According to researcher Sudhir James, refrigeration will enable hydrogen bonds to form between the amylose molecules (the soluble portion of starch) on the exterior of the rice grains, increasing its resistance.

Reheating the rice is acceptable because it has no impact on the starch’s strength. The team is currently examining which rice kinds would be best for this method and whether it also functions with other cooking fats.

According to Sarah Coe, a specialist at the British Nutrition Foundation, resistant starch may have health benefits by ostensibly enhancing digestion and intestinal health as well as helping to regulate blood sugar levels. Although more research is required.

Priya Tew, a spokesman for the British Dietetic Association, said the study had a lot of potential but advised: “people to continue eating rice using traditional techniques until we have more knowledge.”

Which rice-eating tip works best?

Eating plain rice is not advised. The ideal meal consists of grilled cuisine, salad, and plenty of veggies. Vegetables contain fibre, which delays the absorption of carbs and reduces insulin and glucose spikes.

Good healthy food should have protein, fibre, and even olive oil. These mixtures enable the body to progressively absorb the white rice’s carbohydrates. Rice might include carrots, broccoli, or spinach in addition to the wholesome food combination. 

This slow absorption is especially advantageous for people with diabetes or pre-diabetes since it helps them maintain better glycemic control. Keeping in mind the advantages of fibre for intestinal health

Foods with fibre are excellent allies when it comes to regulating or decreasing weight. 

First, eating these items makes your stomach bigger and makes you feel fuller. This sensation prevents pinching since it delays our appetite and regulates our anxiety.

When trying to shed a few pounds, they come highly recommended. Contrarily, fibre controls intestinal activity, which aids in cleansing and restores the body’s regular physiological processes.

Which variety of rice has the highest nutritional properties?

Brown rice contains more nutrients due to the preservation of the full grain, including the germ and bran. One of them is fibre, which is crucial for keeping us satisfied for a longer, reducing anxiety, and preventing between-meal snacking.

The whole grain type also contains selenium, manganese, magnesium, and a buildup of antioxidants that are good for your health.

One could argue that the two varieties of rice are comparable. But the fibre content, which discourages between-meal snacking, tips the scales in favour of the integrated form regarding weight loss.

Conclusion:

In this short article, we will answer the question “How do you make low-calorie rice?” and will show the best way to eat rice and don’t get fat. 

References:

https://www.businessinsider.com/scientists-discovered-cook-rice-halve-calories-2018-10

https://www.healthline.com/nutrition/brown-vs-white-rice

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