Changing how rice is cooked could cut calories
A novel cooking and cooling process for rice could help slash the number of calories absorbed by the body by more than half by increasing levels of resistant starch, researchers found.
The method works by increasing resistant starch (RS) in staple food products – meaning that less of the rice is digested and fewer calories are absorbed.
"Because obesity is a growing health problem, especially in many developing countries, we wanted to find food-based solutions," said Sudhair A. James from the College of Chemical Sciences in Colombo, Sri Lanka.
"We discovered that increasing rice resistant starch (RS) concentrations was a novel way to approach the problem."