Resistant Starch
Options
SusanL222
Posts: 585 Member
I've been eating a small amount of white basmati rice which I cook with a bit of coconut oil and then immediately cool it for 12 hours. This is supposed to increase the resistant starch and decrease the calories if you eat it cold or at room temp. I am tracking my calories and just wondering if anyone knows how to determine the nutrient values of rice fixed in this way. Thanks!
0
Replies
-
Oops.....I meant I'm tracking my carbs! ....and my calories!0
-
Haha.....my first time posting in here and not one response! Fail! Well, anyway, I found out the answer to my question from John Bagnulo.....LCHF guru.....check him out on fb! If anyone IS interested in nutrient values of white basmati rice cooked and immediately cooled 12 hours to increase the resistant starch and decrease calories, you can now find an MFP database entry: "Lundberg white basmati rice, cooled for resistant starch". I know, ridiculously long entry, but tried to make it identifiable!0
-
Interesting. I'm aware of some of the benefits of resistant starch but had not heard about the calories (?).0
-
Thanks!0
-
What does it do to your ketone levels?0
-
totaloblivia wrote: »What does it do to your ketone levels?
I really don't know, but since I eat only a very small amount and the carbs in a quarter cup of white basmati rice properly prepared (see the washingtonpost link above) are reduced by half, that would be 5g carb. I'm just learning, but here's some info: http://livinlavidalowcarb.com/blog/whats-all-the-fuss-about-resistant-starch/21292
0 -
I wouldn't reduce the calories in that rice if it were me, but speaking of RS, I've read that for keeping keto that Bob's Red Mill Unmodified Potato Starch (NOT potato flour) is a better way to go.0
