"They are lower in fat but you tend to eat more."
Posted on 12/17/2024 6:03:02 PM PST by nickcarraway
Calling all carb lovers! A TikTok cook has shared a simple hack for cutting calories from starchy foods like rice and bread without having to shrink your portion size — and a doctor says it really works.
Linda (@mamalindacooks) shared her “Asian mom secret” to cut up to 50% of carbs and calorie absorption from rice with just a few easy steps. And Dr. Karan Rangarajan, also known as Dr. Karan Rajan, says it’s not a myth, breaking down the science to back it up.
“If you love rice and you love leftovers, this is gonna be your favorite food science hack,” he told his 5.2 million followers. “Pretty much any leftovers that contain carbs — rice, bread, pasta, potatoes, legumes, oats — when you cook it and then you cool it or freeze it and then reheat it, it will now magically contain fewer calories.”
(Excerpt) Read more at nypost.com ...
Some things are never met to be frozen, and frozen is not as good as warm fresh food, You can loose weight by reheating food and then throwing most of it away, after you’ve said it is not worth it. ;-)
Maybe carbs can take multiple reheatings but proteins get denatured each time they are reheated.
My wife apparently knew this instantly! She said something called “resistant starch”
🤷♂️
So if I freeze a loaf of bread and toast slices
later there are less calories and benefits my gut?
Sounds like a miracle.
Quite a few youtubers say it doesn’t work on bread when they check their sugar levels. Here’s a very short video of one.
https://youtube.com/shorts/ktyPr80YOww?si=GHLCArxHSx2fo2ZE
Works better with rice.
https://youtube.com/shorts/MoYixIKbXoM?si=rSw9tUtbEmfekyzk
Johnny Smoke by the American Cancer Society or maybe the Heart Fund was a good one. “Out of the land of the tobacco plant . . . “ The Funny Face (rival to Kool-Aid) ones were cringy. Chinese Cherry and some Injun flavor.
Thank you for the lesson.
Great explanation of freezing carbs to reduce calories
"They are lower in fat but you tend to eat more."
nobody bother me
me either
I just heard of that process a few days ago when the PhD chemist in this video described how it occurs in bread starches! As a mechanical engineer with a single inorganic chemistry class 50 years ago, there's a lot about organic chemistry I don't know or understand. But, as a home sourdough baker, I thought it was cool that this process is responsible for bread going stale.
The headline sounds like all the stuff I delete from articles.
On a related note,I freeze my cigars to reduce nicotine and the bad stuff. I don’t want to get lung cancer.
Bookmark for later
My thought exactly!
Freeze the rice? When were freezers “ancient”?
I like the way you think!
When starchy foods like rice, potatoes, pasta, and legumes are cooked, then cooled (refrigerated), and then reheated, some of the digestible starch is converted to resistant starch. Resistant starch specifically is a type of carbohydrate that “resists” digestion in the small intestine and instead ferments in the large intestine. This fermentation process provides food for beneficial gut bacteria, making it a classic example of a prebiotic.
Prebiotics are food sources that feed beneficial gut bacteria. They are non-digestible fibers that pass through the upper part of the gastrointestinal tract and stimulate the growth or activity of beneficial bacteria in the large intestine.
When resistant starch ferments in the colon, it produces short-chain fatty acids like butyrate, which can help improve gut health, support the immune system, and potentially reduce inflammation.
I guess the question is: Does 10% to 15% reduction warrant the extra work and the diminishment of freshness?
I for one would rather substitute meat or vegetables for that small amount.
I prefer to convert the starch to sugar and ferment it before consumption.
I watch this guy all the time. As a diabetic in remission, I find his videos very informative.
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