Firstly, here is the
article.
Secondly, my step-dad sent this to me as an interesting read. It was published yesterday March 25, 2015 by the Washington Post.
This post is just for thought provoking discussion.
Thirdly, my take on it. This is really an interesting concept. I don't understand the chemistry behind it all that much, however if this is true I think that it could be an interesting way to cut calories. I am concerned about the amount of calories added to the rice by the coconut oil and if it is more than the calories cut from the rice.
Fourthly, pertinent excerpts (denoted by ellipses).
An undergraduate student at the College of Chemical Sciences in Sri Lanka and his mentor have been tinkering with a new way to cook rice that can reduce its calories by as much as 50 percent and even offer a few other added health benefits...
Some, [starches] known as digestible starches, take only a little time to digest, are quickly turned into glucose, and then later glycogen. Excess glycogen ends up adding to the size of our guts if we don't expend enough energy to burn it off. Other starches, meanwhile, called resistant starches, take a long time for the body to process, aren't converted into glucose or glycogen because we lack the ability to digest them, and add up to less calories...
What they found is that by adding a lipid ...ahead of cooking the rice, and then cooling the rice immediately after it was done, they were able to drastically change its composition—and for the better...
So far they have only measured the chemical outcome of the most effective cooking method for the least healthful of the 38 varieties. But that variety still produced a 10 to 12 percent reduction in calories. "With the better kind, we expect to reduce the calories by as much as 50 to 60 percent," said James.
