How does this method work?
James says that during the cooking process, coconut oil gets inside the starch granules, and thus makes sugars resistant to digestive enzymes. Next, the cooling process stimulates a so-called ‘gel’ amylase.
Rice releases its starch during the 12-hour cooling part. Starch binds to molecules outside the rice, and rice sugar is transformed into resistant starch. You can reheat the rice if necessary, because the heat cannot change its chemical composition.
In other words, by reducing the digestible rice in your steamed rice, you will also cut off the calories.
This sure requires some thorough research, because experts have not found which type of rice works better for your calories. It is also necessary to determine whether other oils have the same power as coconut oil.
Rice is not the healthiest food you can get, so consider eating fiber-rich foods like quinoa, sweet potatoes, barley, leafy green veggies, cauliflower, mushrooms, and squash.
Sources and References:
lifespa.com — Original Article Source by Dr. John Douillard
theheartysoul.com
healthyviperson.com