This ‘Asian mom secret’ cuts 50% of carbs from rice, pasta and bread — and you get to eat just as much

New York Post ^ | Dec. 17, 2024 | Reda Wigle

[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.”

[yldstrk]

I don’t buy this.

[Flaming Conservative]

This is apparently true.

[Apparatchik]

“magically” 😂

[Retrofitted]

Is it bad my first thought was “Ancient Chinese secret, huh?” :D

[FateAmenableToChange]

This reminds me of the time I tried the “one easy life hack that pasta makers don’t want you to know” and I filed down the handle of a long-tined fork so it would fit in my cordless drill to make eating spaghetti easier.

[Valpal1]

I have heard this before regarding rice and potatoes, but never regarding bread or pasta.

[mairdie]

Clapping at genius inventors!

[wally_bert]

Calgon!

I remember Mr. Lee and the ancient Chinese secret.

[TangoLimaSierra]

This is good to know, if it actually works.
I always put extra loaves of bread in the freezer.

[tarpit]

Under Things I learned when I was this many days old:

Freezing rice does not directly “reduce carbs,” but it changes the way the body processes certain carbohydrates through a mechanism involving resistant starch. Here’s the science:

1. Starch Structure and Digestion:

Rice contains two types of starch:
• Amylose: A straight-chain starch that resists digestion.
• Amylopectin: A branched starch that is quickly digested into glucose, raising blood sugar levels.

When rice is freshly cooked, the starch molecules are in a gelatinized (soft, digestible) state. This makes them easy for the digestive enzymes to break down, leading to rapid glucose release.

2. Formation of Resistant Starch:

When cooked rice is cooled (and then frozen), some of the starch undergoes a process called retrogradation:
• The starch molecules reorganize into a more crystalline structure that is resistant to digestion.
• This “resistant starch” behaves like fiber and passes through the digestive tract without being broken down into glucose.

3. Impact on Carbs and Calories:
• While the total carbohydrates in the rice do not decrease, the amount of digestible carbs is reduced.
• Resistant starch provides fewer calories (about 2 calories per gram compared to 4 calories per gram for regular starch).
• This means you absorb fewer calories overall, and there is a slower rise in blood sugar.

4. Freezing and Reheating:

Freezing cooked rice and then reheating it may further increase the resistant starch content, making it even less digestible. This has been supported by some studies on rice and other starchy foods like potatoes and pasta.

Health Benefits:
• Lower Glycemic Impact: Resistant starch leads to a smaller blood sugar spike, which is beneficial for people with diabetes or insulin resistance.
• Improved Gut Health: Resistant starch acts as a prebiotic, feeding beneficial gut bacteria.
• Satiety: It can help you feel fuller for longer, aiding in weight management.

In summary, freezing rice does not remove carbs but transforms a portion into resistant starch, reducing calorie absorption and improving its glycemic response.

[Chicory]

Regarding rice and some other carbs, this is called resistant starch.

More is explained here: https://www.healthline.com/nutrition/9-foods-high-in-resistant-starch#9-Other-cooked-and-cooled-starchy-carbs

[CJinVA]

I’ve seen some reports that if you freeze white bread,then toast it before eating it. It will have less carbs?

[Jeff Chandler]

Carb reduction: ~10–15%.
Calorie reduction: ~5–10% (depending on resistant starch formation).

[lastchance]

This is not new info. It has long been known.

[tarpit]

This is indeed interesting. Never knew it. I do know, however, freezing certain starch heavy foods changes the taste significantly, but rice, bread and pasta are not in that category.

[tarpit]

Things you learn. Some people say this is well know, which is awesome, but it is news to me. Pretty cool. This stuff fascinates me.

I have this weird food allergy to bell peppers if they are cut open and exposed to air. Apparently the oxidation causes a chemical change that has a terrible impact on my body, yet I can eat them fresh out of the garden without issue.

[heartwood]

Tater Tots, the low calorie weight loss treat.

[BobL]

Closer to 10 to 20% from a study that I read. Better than the full dose, but still far more than zero.

[posterchild]

LOL I forgot about that one! I’ve been showing my young teen children some retro commercials lately like the ‘in japan the hand can be used like a knife’ or the ‘crying indian.’ I also showed them the jhoon rhee commercials (for those who grew up in DC)