“Cut Rice Calorie Absorption By Up to 50%”

Cooking rice with coconut oil and then cooling it for 12 hours can significantly reduce its digestible caloric content due to the formation of resistant starch (RS). Resistant starch is a form of starch that resists enzymatic digestion in the small intestine and instead ferments in the large intestine, where it acts as a prebiotic.

The process works as follows: when rice is cooked with a lipid such as coconut oil, the fat molecules interact with the amylose (a component of starch), forming a complex that is more resistant to digestive enzymes. Cooling the rice afterward further promotes retrogradation—a process in which the starch molecules re-crystallize into a more stable structure that is less bioavailable.

This combination of lipid interaction and retrogradation increases the proportion of resistant starch in the rice, thereby reducing the glycemic response and the number of calories absorbed. The resistant starch passes through the digestive system largely intact, contributing fewer calories and offering potential benefits for gut health and insulin sensitivity.

Source: https://arpgweb.com/pdf-files/jac4(9)...

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