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Ongeveer twee weken geleden las ik over dit onderzoek. Wetenschappers uit Sri Lanka hebben een methode ontwikkeld waarmee rijst gekookt kan worden op een dusdanige manier dat het 50-60% van zijn energie verliest. Door deze manier van koken verliest het zetmeel in de rijst zijn structuur. Het is mogelijk dat dit ook op andere zetmeelrijke producten werkt (aardappels, pasta etc). Dit is dus ideaal voor mensen die in de cut zitten en steeds honger hebben. Hier een korte samenvatting over hoe het precies werkt:
A few weeks ago, scientists from Sri Lanka reported that they had developed a simple way to cook rice that could cut the amount of calories by more than half!
By using a specific heating and cooking process (and also a certain rice!), the scientists concluded that if the best rice variety is processed, it might reduce the amount of calories by about 50-60 %; all of which are from the starch content of the rice. Therefore, this method might also decrease (or help us finding a similar way to decrease) the amount of calories from other foods that contain starch.
So, what is starch ?
Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. It is the most common carbohydrate in our diet and it is found in high amounts in potatoes, wheat, and rice.
Why is starch important to this process ?
There are two kind of starch. One is digestible and the other is not. Resistant starch, the indigestible kind, is not broken down in the small intestine, where carbohydrates are normally metabolized into glucose and other simple sugars and absorbed into the bloodstream. Since rice contains both types of starch, the researchers hypothesized that if they could transform digestible starch into the indigestible form, they would decrease the amount of actual calories that are available to the body.
What is this method ?
The researchers experimented with 38 kinds of rice from Sri Lanka and tried to find a way of cooking it that would increase the amount of indigestible starch.
This is the method that they used:1) Add a teaspoon of coconut oil to boiling water
2) Add a half a cup of rice
3) Simmer for 40 minutes
4) Refrigerate for 12 hours
5) Eat (you can reheat it as much as you want)This procedure increased the indigestible starch tenfold!
Do you have to cool the rice ?
Yes! The cooling process is essential because it leads to the formation of hydrogen bonds between the amylose molecules (the soluble part of the starch) outside the rice grains. These bonds turn the starch into the indigestible form. Note that reheating the rice will not affect these.The future
The next steps in this area would be to:– Determine the best kind of rice for this cooking method
– Find out if other oils have the same effect
– Find out if this method can also be applied to other foods like pasta and potatoes
– Encourage companies to manufacture and sell the frozen reduced calories rice
A few weeks ago, scientists from Sri Lanka reported that they had developed a simple way to cook rice that could cut the amount of calories by more than half!
By using a specific heating and cooking process (and also a certain rice!), the scientists concluded that if the best rice variety is processed, it might reduce the amount of calories by about 50-60 %; all of which are from the starch content of the rice. Therefore, this method might also decrease (or help us finding a similar way to decrease) the amount of calories from other foods that contain starch.
So, what is starch ?
Starch is a carbohydrate consisting of a large number of glucose units joined by glycosidic bonds. It is the most common carbohydrate in our diet and it is found in high amounts in potatoes, wheat, and rice.
Why is starch important to this process ?
There are two kind of starch. One is digestible and the other is not. Resistant starch, the indigestible kind, is not broken down in the small intestine, where carbohydrates are normally metabolized into glucose and other simple sugars and absorbed into the bloodstream. Since rice contains both types of starch, the researchers hypothesized that if they could transform digestible starch into the indigestible form, they would decrease the amount of actual calories that are available to the body.
What is this method ?
The researchers experimented with 38 kinds of rice from Sri Lanka and tried to find a way of cooking it that would increase the amount of indigestible starch.
This is the method that they used:1) Add a teaspoon of coconut oil to boiling water
2) Add a half a cup of rice
3) Simmer for 40 minutes
4) Refrigerate for 12 hours
5) Eat (you can reheat it as much as you want)This procedure increased the indigestible starch tenfold!
Do you have to cool the rice ?
Yes! The cooling process is essential because it leads to the formation of hydrogen bonds between the amylose molecules (the soluble part of the starch) outside the rice grains. These bonds turn the starch into the indigestible form. Note that reheating the rice will not affect these.The future
The next steps in this area would be to:– Determine the best kind of rice for this cooking method
– Find out if other oils have the same effect
– Find out if this method can also be applied to other foods like pasta and potatoes
– Encourage companies to manufacture and sell the frozen reduced calories rice
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