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How to Cook Rice With Coconut Oil to Burn More Fats And Absorb Half The Calories

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Rice is an ingredient that is naturally used in many of our dishes, mainly because it is well-suited to other food items. Plus, it’s cheap and readily accessible. The majority of cuisines utilize rice, and because there are diverse cultures across the US it is common to find rice with your meal regardless of whether you’re dining on Italian, Chinese, or other delicious food.

USDA declares that Americans consume a lot of rice. An average American receives 500 calories more than the recommended daily intake. That is why obesity is a huge problem in the US, don’t you think?

Rice and starchy food items can be harmful to your health as they increase the chance to develop diabetes. One cup of cooked rice has around 240 calories. These are derived from starch that later transforms into sugar, and finally to fat.

Fortunately, a group of researchers from the College of Chemical Sciences in Sri Lanka came with an idea to reduce fat and absorb more than half of calories.

The ‘method’ they use was only one ingredient, along with rice. It was coconut oil. You can add a healthy dose of coconut oil to reduce the absorption of calories by 50 percent.

Here’s the secret of cooking rice with coconut oil:

The first step is to cook your rice according to the normal procedure. There’s only one extra step to the regular process. Adding one teaspoon of coconut oil to the boiling water prior to putting the rice.

The cooking process should last around 40 minutes, up to the point that rice has been cooked. Then, place the rice you have cooked in your refrigerator for 12 hours before you’re ready for eating.

This method is ideal for those suffering from obesity or diabetes. It increases the content of resistant starch by as much as 10 times. Plus, it is applicable to conventional rice that is unfortified.

What is the method used to make this function?

James states in the process of cooking, coconut oil becomes into the starch granules and makes sugars more resistant against digestive enzymes. Following that, the cooling process triggers a “gel” amylase.

The starch in rice is released in the 12 hours of cooling. Starch binds with molecules outside the rice and sugar transforms to resistant starch. It is possible to heat the rice when needed, as the heat will not alter the chemical composition.

Also, by cutting down on the digestible rice that is in the steamed rice you eat in this way, you’ll also reduce the calories.

It is certain that this requires a lot of studies, as experts aren’t able to determine the kind of rice that works best for calories. Also, it is important to know if other oils have the same effect as coconut oil.

Rice isn’t the healthiest food that you can find So, think about eating fiber-rich food items like quinoa barley, sweet potatoes leafy green vegetables such as cauliflower, mushrooms, and squash.


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