How to Cook Rice With Coconut Oil to Burn More Fats And Absorb Half The Calories

Rice is a common ingredient in our dishes, owing to the fact that it complements other foods and is inexpensive and widely available. Most cuisines include rice, and because there are so many cultures in the United States, you will find rice in your dish whether you are eating Italian, Chinese, or another great cuisine.

According to the USDA, Americans eat a lot of rice, and the average American consumes 500 calories more than the recommended amount. So it’s no surprise that obesity is a huge problem in the United States, right?

Starchy rice foods may be harmful to your health because they raise your risk of developing diabetes. A cup of cooked rice contains 240 calories. These are obtained as starch, which is then converted into sugar and, finally, fat.

However, a group of researchers from Sri Lanka’s College of Chemical Sciences devised a method for burning fat while absorbing more than half of the calories.

Their’method’ included a single item in addition to rice. It’s made of coconut oil. Add a healthy amount of coconut oil to reduce calorie absorption by an astounding 50%.

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The secret of adding coconut oil to your rice

This method will assist you in increasing the RS content of plain, white rice.

First, prepare your rice as usual. There is only one more step to your normal procedure. Before you add the rice, add a spoonful of coconut oil to the boiling water.

Cooking time should be around 40 minutes, or until the rice is thoroughly cooked.

After 12 hours in the fridge, your rice is ready to consume.

This cooking approach is ideal for people who suffer from diabetes or obesity. It increases the resistant starch content up to tenfold. This is true for regular, unfortified rice.

How does this method work?

According to James, during the cooking process, coconut oil penetrates the starch granules, making carbohydrates resistant to digestive enzymes. The cooling process then promotes a type of amylase known as ‘gel’ amylase.

During the 12-hour cooling period, rice releases its starch. Starch bonds to molecules outside the rice, converting rice sugar into resistant starch. If necessary, reheat the rice because heat has no effect on its chemical composition.

In other words, by lowering the digestible rice content of your steamed rice, you will reduce the calories.

This will undoubtedly necessitate much investigation, as specialists have yet to determine which sort of rice is best for burning calories. It’s also important to see if alternative oils have the same potential as coconut oil.

Rice isn’t the healthiest option, so try quinoa, sweet potatoes, barley, leafy green vegetables, cauliflower, mushrooms, and squash instead.

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