Let me preface this article with the fact that I have been
on almost every diet out there, plus have followed the advice of the US dietary
guidelines. Here is their current release of things to know about what it takes
to be health.
https://health.gov/dietaryguidelines/2015/guidelines/
If you look at this, you’ll see there are still areas that don’t follow what
the experts are saying. However, over the years, scientists have stated things
like fat is bad for you which led people to give up butter, whole milk, and
other items which they loved.
Of course, we have the Atkins and keto diet
which say that fat is what we needed, and carbs are the bad guys. Ultimately,
each of us has the responsibility to decide what works for our
particular needs such as weight lost or simple trying to be health.
With all that being said, I was fascinated to hear from
several different sources that there was a new way to cook rice that would
reduce the number of calories absorbed by the body. After all, carbs are the
bad guys now, right?
Here are just a few of the articles:
https://bestplants.com/new-way-to-cook-rice-which-drastically-cuts-its-calories/
https://www.doctoroz.com/article/how-cut-calories-rice-half
https://www.cbsnews.com/news/adding-coconut-oil-to-rice-could-cut-calories-in-half/
Basically, cook rice with tablespoon of coconut oil and
refrigerate for 12 hours before eating.
From what the scientist are saying this converts the starch
in rice to a resistant type of starch that is not absorbed by the body and
passes into your large intestine where it can be fuel to increase the health
bacteria in your gut. Wow, this is good right?
Ok, as someone who is trying to stay away from rice, pasta,
and white potatoes, this was a glorious moment. One of the foods, I miss the most
on any diet are rice, pasta, and potatoes.
Now, I know what you’re thinking. “Tina, they said nothing
about pasta and potatoes.”
“But why wouldn’t it work for them too?” Is my response.
Convinced they were leaving the others out for some unknown
reason, I did some digging, and I was right. It will work for pasta and
potatoes (white and sweet). Here are a few articles that I found.
https://www.healthline.com/nutrition/cooling-resistant-starch
https://www.sciencealert.com/heating-your-pasta-makes-it-significantly-better-for-you
https://www.medicaldaily.com/healthy-meal-cooking-and-cooling-pasta-changes-starch-quality-cut-calories-fat-307300
Now, if you go to any of the articles, you’ll see these are
old post. Why then am I just hearing about it?
There could be several explanations:
- They don’t believe people will go to the trouble
of refrigerating rice, pasta, and potatoes for 12 hours before they consume
them.
- Pasta is made with wheat and giving the okay for
people to eat it again opens up the door for them to eat gluten, which is a
problem for a large number of people.
Everyone will overeat these items. After all, if
the process cuts the calories in half, why not eat twice as much. (Believe it
or not, reheat cool starch fill you up faster and don’t cause the crash eating
traditional cook starches do…at least for me. I
I'm just behind the curve which happens all the time which means this might be the reason.
However, I’m sure there are other reasons.
Leave a comment below if you think of any.
So now, that I know we can eat rice, pasta
and potatoes in moderation…. I’m cooking up some casseroles putting them in
refrigerator (for the cooling down period) and hopefully, losing weight on
leftovers. (Also, the reheating process also contributes to adding more
resistant starch to the dish.)
Doing a happy dance...
Love to hear your comments about this article,
Tina
P.S. Update on the pasta, I tried the wait 12 hours after cooking then tried it with a tomato sauce. Not the same more like Chef Boyardee type noodles. Didn't particularly care for it.
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