The healthy way to eat rice:

Let rice cool down before eating. It will produce resistant starch for preventing intestinal cancer

Rice should be eating while it is hot? Or it will be more healthy if we eat wait for it turns cold? Let’s see the fact with scientific basis!

Recently, social media has circulated the following message: “Do you know how to eat?”

“There is anti-intestinal cancer in rice! Do you eat rice? Better to eat rice while hot? Or is it better to wait for rice cool down?”

I used to cook rice and I was always afraid of cold. I encourage my family to eat rice while it is still hot.

We are wrong all the time! There is a substance in rice that can fight intestinal cancer, called resistant starch. Cooked rice will only produce more resistant starch after cool down.

Therefore, after the rice is cooked, the lid should be opened, and the rice should be loosened with a spoon to allow the rice to dissipate heat. When the rice is eaten at a mild temperature, it will produce resistant starch.

It is important because resistant starch is not easily converted into sugar, which is beneficial for weight loss, easier to control blood sugar and is a very good source for preventing intestinal cancer. ”

Because of the simple way “Eat rice after it is cool down” can fight cancer, it seems a bit ridiculous, hence many people are questioning about it.

Blood sugar rises slowly because of slower digestion

In response to the above message, “Seeking Truth” visited the nutritionist Gong Yilin of the Badaling District of the Ministry of Health to verify the authenticity.

She replied: “This is true!”

Gong Yilin explained from a professional and scientific point of view: “Starch is composed of amylose and amylopectin. Amylopectin will be quickly decomposed and the blood sugar will rise faster. Amylose is slower digestion, so blood sugar will rises slowly. As a conclusion, the ingredient of resistant starch is amylose.”

Cooled rice produces more resistant starch, which is actually a biochemical phenomenon of food.

After the rice is cool, the starch molecules will re-gather and return to the direction of raw (raw rice), and the viscosity will decrease and the hardness will rise. This is the so-called “aging back“, which will produce more resistant starch.

Resistant starch can be directly absorbed by the large intestine

Resistant starch is a starch that is difficult to be decomposed by human digestive enzymes. After ingesting resistant starch, the resistant starch cannot be absorbed by the small intestine and is resistant to digestion by the small intestine.

Similar to starch in dietary fiber, resistant starch can be directly absorbed by the large intestine.

In short, the rice after cooling is converted from a raw carbohydrate (sugar) into a fiber-like substance. This is also the reason why resistant starch can help to lose weight and control blood sugar.

Gong Yilin also pointed out that rice of any variety is the same principle, and the same is true for potatoes, and the resistant starch of the cooled potato is higher.

“Although there are not many clinical studies supporting the term ‘resistant starch‘ to help people lose weight or lower blood sugar, there are many animal-based studies that have confirmed this statement. So it can be inferred.

“Normally high fiber foods such as whole wheat and beans have high resistance to starch.”

However, she also reminded that the prevention of intestinal cancer does not mean it can avoid intestinal cancer in such a way, but to some extent may have a preventive effect.

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