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

We all love cooking rice as a side dish simply because it can be used in so many combinations. Rice is super cheap, and you can buy almost everywhere. It’s a common ingredient in every cuisine in the world, ranging from Italian to Chinese.

According to USDA estimations, Americans eat tons of rice. Their statistics also shows that an average American eats 500 more calories than the recommended healthy range. Now you understand why obesity is a major issue in America, right?

Nutritionists agree that starchy foods aren’t the best foods you can have, because they increase the risk of diabetes. A cup of cooked rice will give you 240 calories. The pathway is as follows. First, you eat the starch, and later the body converts it into sugar, and fat is the final result.

Researchers at the College of Chemical Sciences in Sri Lanka found a way to get half of the calories and burn fat.

All you need to do is cook your rice with coconut oil. Cold-pressed organic coconut oil reduces the absorption of calories by 50%.

Why should you cook your rice with coconut oil?

Coconut oil increases the RS content of regular, white rice.

You don’t have to do any special prepping. Just cook your rice as usual. What’s the big twist? You should add a teaspoon of coconut oil in the water before you cook your rice. Simmer the fragrant rice for 40 minutes or until cooked through. Let the rice rest in your fridge for 12 hours, and get ready to munch on!

This cooking trick does wonders to diabetics and obese. Coconut oil increases the resistance of starch by 10 times. It helps the body process rice, and of course, this applies to regular rice.

What’s the role of coconut oil in this method?

Coconut oil is absorbed in the starch granules, and the sugars become resistant to digestive enzymes. The cooling process activates the ‘gel’ amylase.

Cooked rice releases starch during the cooling process. It binds to molecules outside the grains, and the sugar turns into resistant starch. Reheating is optional, and it doesn’t alter the chemical composition of your cooked rice.

What’s the real trick?

You actually reduce the digestible rice, and cut down calories.

This needs scientific backup, and experts still have to determine the best type of rice that assists you in the calorie-burning process. It’s also important to learn if other oils can have the same effect as coconut oil.

Rice may not be the healthiest food, so try to eat more quinoa, sweet potatoes, barley, leafy greens, cauliflower, mushrooms, squash and other fiber-rich foods.

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