Rice trick to cut the calories in half and lower the glycemic load...

Yesterday on Dr. Oz he had a bit on how you can reduce the calories by half and also protect your blood sugar levels when preparing rice. Make your rice as directed- just add in 1 tsp coconut oil in during the cooking process. Then, completely cool it. Reheat to eat. 

I don't know exactly why this work (half-listening) is something to do with two different types of starches. The resistent starch is harder to absorb. By chilling it and adding that oil, it negates the other type of starch. This results in not being able to absorb the calories and impact the blood sugar level less. 

Eventually I am going to experiement. I will eat normal rice and check blood sugar levels, and then compare it to the adjusted version. When I get around to it I will post the results. 

Edited to add: Found an article on this.

What about the carbs?  One cup of Uncle Ben's rice has 43 carbs........   I count protein, calories and carbs.  Maybe ok for maintenance though.

No idea, other than they said it changes some of the starches (carbs) so you cannot digest them. 

It will be interesting to see the blood sugar results.

If any of his so called tricks really worked none of us would have needed surgery to lose weight. I would personally get medical advice from my vet before I would follow Mr Odds advice. He keeps coming up with all these things that supposedly make us lose weight yet here we are all still fat.

i agree- I trust nothing that I see on that show. I did pull up some articles though that at least substantiated what he was saying, although for the white rice the reduction was about 12%. Apparently only some "nicer" varieties get up to the 50% range. I am still intrigued though if for nothing else than to do a science experiment. I will see what happens to the blood sugar levels when I can. :)

Yeah, resistant starch is apparently a "thing" in some circles. I ran across it while researching different types of low carb foods, food plans, and nutrition science - which I'm always doing, LOL!  You can find food plans based around it, but basically it's considered a fiber. Can cause flatulence or mild diarrhea depending on type and volume ingested.

https://en.wikipedia.org/wiki/Resistant_starch

Cooked and cooled rice is RS3 type. Supposedly about 5% of the digestible starch becomes resistant starch when rice/potatoes/pasta are cooked and cooled.  I will be interested in your blood sugar results!

That is true of potatoes too. Actually Uncle Ben's converted rice is supposedly the lowest rice on the glycemic index... lower than brown.

Oz did reference this rice as to why it was lower impact on the blood sugar...

and it is only Uncle Ben's, not all converted rice....