The objective of this research was to reduce the amount of the easily-digestible starches in cooked rice by modifying the way in which rice is being cooked.
“If you can reduce the digestible starch in something like steamed rice, you can reduce the calories,” said Dr. Pushparajah Thavarajah, a professor who is supervising the research. “The impact could be huge.”
This research is still ongoing and many other varieties of rice are being tested. Also, other types of lipids other than coconut oils will be used to see the impact on reduction of calories in cooked rice. These tests may also extended to other starchy foods such as bread.
My own concern about this research is what I know about having not easily digestible starches or carbohydrates in food. When we have carbohydrates that enzyme in our body cannot digest easily or digest at all, what mostly happens is that microorganisms break them down for us instead. This causes formation of gas in our gut and consequently bloating, abdominal pain, and diarrhoea.
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