Scientists from Sri Lanka have found that adding a teaspoon of coconut oil while cooking and refrigerating it for 12 hours after it is cooked more than halves the number of calories absorbed by the body.
The findings were presented at the 249th National Meeting & Exposition of the American Chemical Society (ACS) in Denver.
“Because obesity is a growing health problem, especially in many developing countries, we wanted to find food-based solutions,” said team leader Sudhair James from College of Chemical Sciences, Colombo, Western, Sri Lanka.
“We discovered that increasing rice resistant starch (RS) concentrations was a novel way to approach the problem,” James added. In this method, they added a teaspoon of coconut oil to boiling water. Then, they added a half a cup of rice.
They simmered this for 40 minutes, but one could boil it for 20-25 minutes instead, the researchers noted. By using a specific heating and cooking regimen, the scientists concluded that “if the best rice variety is processed, it might reduce the calories by about 50-60 percent”. It turns out the cooking process is only part of this magic food chemistry experiment. During the extended cooling process, as the rice starts to gel the amylose – the starchy part of the rice – leaves the granules. The 12-hour cooling period also leads to the formation of hydrogen bonds between the amylose and molecules outside the rice grains. This converts it into the starch the body is unable to digest.
He explained that starch can be digestible or indigestible. Starch is a component of rice, and it has both types. Unlike digestible types of starch, RS is not broken down in the small intestine, where carbohydrates normally are metabolised into glucose and other simple sugars and absorbed into the bloodstream.
Few billion people eat rice everyday in our world. Obesity and Diabetes-2 are the two serious health conditions in these parts of the world where much rice is consumed.
This is very good work done by the Sri Lankan scientists. My interest is to find out the effects on blood sugar. Two cups of rice were cooked under standard conditions one with coconut oil and the other one without the coconut oil. A portion of the rice that do not contain coconut oil was eaten after measuring the blood sugar. The blood sugar was tested after two hours too. After keeping the rice in the refrigerator for 12 hours. The same amount of rice was eaten after measuring the blood sugar. The blood sugar was measured once again after 2 hours.
This is only one value and so statistically not significant. Today almost all the persons who suffer from Diabetes-2 are having an instrument that measures the blood sugar value immediately.
Try this. If you are satisfied cook your rice with coconut oil.
You could reduce your weight as well as blood sugar. Both are very good for you!!!