drtbear1967
Musclechemistry Board Certified Member
A cool thing happens when you cook and then cool down the polysaccharides (starches) amylose and amylopectin – they connect chemically to form indigestible chemical bridges. That means that when you cook rice or pasta and let them cool in the refrigerator and then re-heat them, you've reduced the amount of available calories in the food by a sizeable percentage.
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One researcher from Sri Lanka even found that cooking a cup of Suduru Samba rice in water with a tablespoon of coconut oil, and then letting it cool for 12 hours before re-heating and serving, reduced the caloric content by 50 to 60%. Other rices, similarly prepared, aren't as "resistant," but regardless of the variety, it's a strategy well-worth employing. The same thing has been found in pasta. Researchers found that cooking pasta, letting it cool down and re-heating it a day later led to an approximately 50% reduction in blood glucose. This phenomenon is also seen in potatoes. And toast, too, if you freeze it before toasting. So if you're a dieter or a diet-conscious person in general, cook (or in the case of toast, freeze) your food a day ahead. You might reduce its number of calories by half.
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One researcher from Sri Lanka even found that cooking a cup of Suduru Samba rice in water with a tablespoon of coconut oil, and then letting it cool for 12 hours before re-heating and serving, reduced the caloric content by 50 to 60%. Other rices, similarly prepared, aren't as "resistant," but regardless of the variety, it's a strategy well-worth employing. The same thing has been found in pasta. Researchers found that cooking pasta, letting it cool down and re-heating it a day later led to an approximately 50% reduction in blood glucose. This phenomenon is also seen in potatoes. And toast, too, if you freeze it before toasting. So if you're a dieter or a diet-conscious person in general, cook (or in the case of toast, freeze) your food a day ahead. You might reduce its number of calories by half.
