It seems that the researchers have come up with a novel way of cooking rice. By using this method, people can cut the calories absorbed by half. The scientists believe that cooking this way may bring down the incidence of obesity in the society. This development assumes significance in those countries that have rice as their staple food. The findings of this research have already been presented at the National Meeting and Exposition of American Chemical Society for international verification and study. The findings generated huge interests among the researchers who have vowed to continue the research to refine them.
Novel Cooking Way
The way to bring down the calorie intake by the body was discovered by a group of scientists from the College of Chemical Sciences in Sri Lanka. The third world countries including India and Sri Lanka have obesity as the growing health problem. The people of these countries use rice as staple food. Hence, the group from that institution wanted to find a food-based solution for this problem. On doing research, the group under the leadership of <I>Sudhair A. James</I> has found that the increase of the rice-resistant starch (RS) decreases the calorific intake of the body. They found out by trial and error method the best way to increase the amount of RS in the rice-based food. They developed a specific heating and cooking regimen to process the best rice variety to cut the calorie intake by about 50-60%.
Modus Operandi
The group tried to experiment with different varieties of rice available in the country. Based on their findings, they found a new way of cooking rice. In this method, the researchers added a teaspoon of coconut oil to the boiling water and cooked half a cup of rice in it for 40 minutes. If people are in a hurry, they can cook the rice in coconut oil-laced water for just about 20-25 minutes. After removing from the fire, they brought cooked rice to the room temperature and then refrigerated it for 12 hours. Doing this way, they could increase RS concentration by at least 10 fold. Later, they did the clinical research by giving the cooked rice to volunteers to watch their starch levels in blood. They continuously monitored the sugar starch level for over three weeks to rationalize the study. In order to make the study fool-proof, the group also kept a control group ready. They fed the members of control with normally cooked rice. The starch levels of the members of this group were also monitored to arrive at a conclusion by comparison.
A group of researchers have found a novel way of cooking oil to reduce the starch intake in the body. They used the water mixed with coconut oil to cook the rice. The readers get to know more about this novel method in this article. For more such fitness related information, the readers can visit the link http://tvmbala.blogspot.com.
Article Source: http://EzineArticles.com/expert/Balakrishnan_Lekshminarayanan/2307078
Novel Cooking Way
The way to bring down the calorie intake by the body was discovered by a group of scientists from the College of Chemical Sciences in Sri Lanka. The third world countries including India and Sri Lanka have obesity as the growing health problem. The people of these countries use rice as staple food. Hence, the group from that institution wanted to find a food-based solution for this problem. On doing research, the group under the leadership of <I>Sudhair A. James</I> has found that the increase of the rice-resistant starch (RS) decreases the calorific intake of the body. They found out by trial and error method the best way to increase the amount of RS in the rice-based food. They developed a specific heating and cooking regimen to process the best rice variety to cut the calorie intake by about 50-60%.
Modus Operandi
The group tried to experiment with different varieties of rice available in the country. Based on their findings, they found a new way of cooking rice. In this method, the researchers added a teaspoon of coconut oil to the boiling water and cooked half a cup of rice in it for 40 minutes. If people are in a hurry, they can cook the rice in coconut oil-laced water for just about 20-25 minutes. After removing from the fire, they brought cooked rice to the room temperature and then refrigerated it for 12 hours. Doing this way, they could increase RS concentration by at least 10 fold. Later, they did the clinical research by giving the cooked rice to volunteers to watch their starch levels in blood. They continuously monitored the sugar starch level for over three weeks to rationalize the study. In order to make the study fool-proof, the group also kept a control group ready. They fed the members of control with normally cooked rice. The starch levels of the members of this group were also monitored to arrive at a conclusion by comparison.A group of researchers have found a novel way of cooking oil to reduce the starch intake in the body. They used the water mixed with coconut oil to cook the rice. The readers get to know more about this novel method in this article. For more such fitness related information, the readers can visit the link http://tvmbala.blogspot.com.
Article Source: http://EzineArticles.com/expert/Balakrishnan_Lekshminarayanan/2307078
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