Rice with half the calories--what's your opinion?
yayamom3
Posts: 939 Member
According to this study, cooking white rice in coconut oil then cooling and refrigerating it overnight reduces the calories by about half. I'm curious, what are your thoughts?
http://www.eurekalert.org/pub_releases/2015-03/acs-nlr021915.php
http://www.eurekalert.org/pub_releases/2015-03/acs-nlr021915.php
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this sounds too good to be true....so there's probably more to the story than miraculously eliminating calories.0
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My rice has half the calories when I eat 1/4 of a package instead of 1/2. This is accomplished by adding more peppers and onions to achieve a similar volume.0
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I read that article yesterday. It's something to do with the rice's chemical (?) reaction to being cooled right after it's cooked that zaps the calories in half. And it looks like it only works with whole grain takes-awhile-to-cook rice and not minute rice.
I don't trust it either. Besides the fact that you're adding coconut oil which has a lot of calories, I don't know how food can "diet" itself just by sitting in the fridge overnight.0 -
According to this study, cooking white rice in coconut oil then cooling and refrigerating it overnight reduces the calories by about half. I'm curious, what are your thoughts?
http://www.eurekalert.org/pub_releases/2015-03/acs-nlr021915.php
That is interesting. Replacing flour with resistant starch is what allows Fiber Gourmet pasta to have 1/2 the calories of regular. So, if this process really does change enough of the digestible starch to resistant starch, then it could cut the calories in half.
I will be on the lookout for more news after the conference they mention tomorrow.0 -
Dafuq?0
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That's just DIY Olestra.
YUCK.
And what a horrible waste of food - just make half as much instead.0 -
I eat rice just about EVERY day (half-filipino)... I wouldn't bother with trying to cook it another way... I just control how much rice I eat... 1/2 cup - a little over 100 calories... Works for me! Back in the day, I'd probably put more than a cup of rice on my plate (and would watch my relatives do just the same)... But I've found that a 1/2 cup of rice works just fine for what I'm eating nowadays...
Of course, I'm also cooking regular long grain white rice in a rice cooker (so I can't speak to pre-packaged or Uncle Ben-type rice)... But I'm good with regular rice...
Just my opinion...0 -
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Interesting article. Thank you for posting it. I am curious about the outcome of further testing.0
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I have faith in science. And I hope they're right, cuz that would be fab.0
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Need2Exerc1se wrote: »
It's the same underlying mechanism - Olestra "works" by minimizing your body's ability to actually digest the food you're eating. This approach "works" by turning your stove top into a chemistry lab to achieve the same result.
It's all horrible.
Same principle as the old roman vomitoriums, just moving the exit point a couple of feet "south", all done to enable people to eat for the sake of eating.
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Need2Exerc1se wrote: »
It's the same underlying mechanism - Olestra "works" by minimizing your body's ability to actually digest the food you're eating.
It's all horrible.
No. One is a fat substitute, one is a fiber. Very different. You do not get anal leakage from resistant starch.0 -
Forest, trees.
Both are using chemistry to enable gluttony.
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I know a similar phenomenon occurs when you cook, cool and reheat pasta which reduces the blood sugar spike following a pasta dish - http://www.bbc.co.uk/news/magazine-29629761 which is apparently because the starch gelatonises. That is a similar process to the one Jeffrey Steingarten / Heston Blumenthal use to make the "best" mash potato where by they cook the potatoes first at 70degrees C before cooling under cold running water to below 20 before simmering until soft and then mashing as usual (just leave out the 33% butter!!! which Heston suggests is required
).
I am wondering if in the rice case the starch is also being gelatonised and it is the same principle working in the pasta and the potatoes, so the effects of a reduction in usable calories is also happening in the pasta and the mash. It is interesting as I always use the cook/cool/cook method when I do mash. It would be interesting to see the results.
One issue worth mentioning here is that rice is particularly prone to food bug spores that survive the cooking process and then grow and produce toxins so reheating rice is generally not recommended.0 -
Enabling people to stuff their faces without having to pay the caloric penalties is enabling gluttony, yes.
That these tricks are intentionally wasting nutritional content in a world where so many are hungry is, frankly, despicable as far as I'm concerned.
Just take a smaller portion, for heavens sake....
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I know a similar phenomenon occurs when you cook, cool and reheat pasta which reduces the blood sugar spike following a pasta dish - http://www.bbc.co.uk/news/magazine-29629761 which is apparently because the starch gelatonises. This is a similar process to the one Jeffrey Steingarten / Heston Blumenthal use to make the best mash potato by cooking the potatoes first at 70degree C and then cooling to below 20 before simmering until soft (just leave out the 33% butter!!! which Heston suggests is required).
I am wondering if the starch being gelatonised is the same principle behind the rice and therefore whether you can read across from this study to the pasta and the potatoes. It is interesting as I always use the cook/cool/cook method when I do mash. It would be interesting to see the results.
The only issue of course here is that rice is particularly prone to food bugs that survive the cooking process so reheating rice is not always a safe idea.
So, then the coconut oil likely has little to do with it. I've always cooked and cooled rice before making fried rice because it makes the rice not so starchy.0 -
Need2Exerc1se wrote: »So, then the coconut oil likely has little to do with it. I've always cooked and cooled rice before making fried rice because it makes the rice not so starchy.
I've no idea on the coconut oil thing, I would be interested to see the study to see the effects without the oil. That said logically it would only be a small amount of oil clinging to the rice grains that would actually be eaten, most of the oil would be poured away down the sink when you drained the rice.0 -
Meh, not a fan of labelling wanting to eat an extra 100 calories as "gluttony," nor more generally the thinking that suggests that enjoying yourself means you don't "deserve" fitness, health, or leanness.
F the virtue brigade. We all deserve to enjoy our meals. I rarely eat rice because I prioritize other calories over low-nutrition ones like rice. If rice becomes less calorically dense given its existing nutritional profile, I could eat rice more often. That doesn't make me a glutton, or less virtuous, or less deserving of health and fitness. And F anyone who says so.0 -
Meh, not a fan of labelling wanting to eat an extra 100 calories as "gluttony," nor more generally the thinking that suggests that enjoying yourself means you don't "deserve" fitness, health, or leanness.
F the virtue brigade. We all deserve to enjoy our meals. I rarely eat rice because I prioritize other calories over low-nutrition ones like rice. If rice becomes less calorically dense given its existing nutritional profile, I could eat rice more often. That doesn't make me a glutton, or less virtuous, or less deserving of health and fitness. And F anyone who says so.
BOOM!........what she said. I credit 30 pounds of my weight loss to reduced calorie bread, fat free cheese, and sugar free Jell-O. Don't get me started on Stevia, monk fruit, and the dreaded Splenda which I use every frickin day.0 -
Um... vomitoriums were cleverly placed passageways that allowed Roman amphitheatres to be filled and/or evacuated very quickly without cutting into seating space (too much).
(...) It's all horrible.Need2Exerc1se wrote: » Same principle as the old roman vomitoriums, just moving the exit point a couple of feet "south", all done to enable people to eat for the sake of eating.
Had nothing to do with gluttony and, as an architectural feature, are by and large still in use today.
Sorry, pet peeve. Carry on.0 -
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This is interesting. So I have essentially been eating half the calories from rice without knowing? We make rice often, and add some oil to it during cooking, then refrigerate it and eat it in the course of a few days. I will keep an eye for human studies, then I may be able to increase my tiny rice portions some.
To those who talk about gluttony, how is this different from drinking lower fat milk or bulking a dish with vegetables in order to reduce the calories per volume (GASP the fiber does not get fully absorbed)? Gluttony is the overconsumption of food, so by definition if you are on a weight loss or maintenance diet you are not gluttonous.
Why are we so resistant to change in nutritional methods if it doesn't affect the taste? I will never eat reduced fat hard cheeses because they taste like rubber to me, or reduced fat greek yogurt because it tastes unpleasantly different from what I grew up eating. Those are legitimate reasons to be resistant to something but pure traditionalism is not.0 -
Resistant starch is NOT a fat substitute. It is a Prebiotic and excellent for you. The same can be accomplished by cooled potatoes and pasta. There is EXTENSIVE research in resistant starch and is NOT new. Google it. What is interesting about the rice is the addition of a fat, making the resistant starch in rice more plentiful than just cooled fat free rice. And for those advocating "eating less" and only eating a 1/2 cup of rice...blah blah- go ahead and destroy your thyroid from under nourishing yourself. The rest of us will eat and be satisfied and still lose the weight.0
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I eat rice for the carbs. Why would I want half the nutritional value of full-priced rice? Just to feel fuller?0
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How is that possible? I mean, you're already adding the calories from the coconut oil to the calories of the rice... do all the calories just evaporate into thin air to MAGICALLY make the rice calories half? No, I don't believe that. I'll leave my rice alone how I always cook it, making it fit into my daily calories, and continue my weight loss without gimmicks.0
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