WASHINGTON: Scientists have developed a simple way to cook rice that could cut the number of calories absorbed by the body by more than half, potentially reducing obesity rates.
“Because obesity is a growing health problem, especially in many developing countries, we wanted to find foodbased solutions,” said team leader Sudhair A James from the College of Chemical Sciences, Colombo, Sri Lanka. “We discovered that increasing rice resistant starch (RS) concentrations was a novel way to approach the problem,” he said.
By using a specific heating and cooking regimen, the team concluded that “if the best rice variety is processed, it might reduce the calories by about 50-60%”.
Starch is a component of rice and can be digestible or indigestible. Unlike digestible types of starch, RS is not broken down. Thus, the researchers reasoned that if they could transform digestible starch into RS, then that could lower the number of usable calories of the rice.
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