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 ...
Bkmk
INTERESTING !
THANKS!
THANKS!
too
funny
cannot
stop
laughing
Wow...thanks!
That makes some sense...
My brother’s doctor told him about this method at least a year ago and recommended he do it.
Me too. I buy groceries once per month and always freeze a lot of stuff. By the way, I don’t normally recommend products but there are 2 kinds of great value bread at Walmart. The lighter blue sandwich bread is awesome. I don’t like the darker blue packaged one. I gave up Colonial and Sunbeam for Great Value. Bonus is it’s only like $1.42 per loaf. I eat a couple cheese toasts almost every morning...lol
I do keep bread in the freezer anyway because I don’t eat it fast enough.
“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.”
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That simple?
Us too.
I’ve heard that called the Tangzhou method and it really does work! I tested on our Thanksgiving dinner rolls and a week later, no mold forming and as fresh and light as the day they were made. I’m incorporating it into all my yeast breads now.
Thanks. I’ve read a lot about Tangzhou and a similar Japanese process, but have yet to try either of them.
It’s not exactly true. The carbs are the same, but a good chunk becomes resistant starch, a crystalline fibre that is good for the gut and its flora. It also is partially indigestible, hence the “half the carbs” claim.
Take it with a grain of salt, and maybe a dash of vinegar. Keep the carbs low - you DON’T get to eat as much as you want. Not if you wish to remain healthy for a while.
Who knew that cal-gon actually means cals-gone?
I always keep my bread in the freezer- then toast it- and I don’t think it helps, to be honest.
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