MH is it of any use to do the following procedure as a weight loss assistance... or is it just a come on? The research was done by, get this, The American Chemical Company.
Is This Of Any Merit MH?
Boil half cup of rice in water with one teaspoon coconut oil and refrigerate for 12 hours before eating.
The ACC team experimented with 38 varieties of rice from Sri Lanka and developed a new cooking technique. The new method is simple. Just add one teaspoon of coconut oil to boiling water and add half a cup of rice. Allow the rice to simmer for 40 minutes and then refrigerate for 12 hours. This simple procedure increases resistant starch by 10 times for traditional, non-fortified rice. (2,3)
Here is how ACC says this simple technique work? The oil enters the starch granules during cooking and changes the structure of the rice, making it resistant to the digestive enzymes. “The cooling is essential because amylose, the soluble part of the starch, leaves the granules during gelatinization,” explains Sudhair A.James. “Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains, which also turns it into a resistant starch.” Reheating the rice for consumption, he notes, does not affect the RS levels.