Cold rice is better for your diet than hot rice.

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Cold rice is better for your diet than hot rice.

[건강이 최고] Cold rice contains a lot of “resistant starch” and up to 90% dietary fiber.

Cold rice raises blood sugar levels less than hot rice, making it effective for the diet. Getty Image Bank

There is a saying: “Live when it’s cold.” It is mostly used when you are ignored or not treated well. However, cold rice is better than hot rice for preventing blood sugar spikes.

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Rice contains many carbohydrates and has long been considered the main cause of obesity. This is because when carbohydrates enter our body, they are converted into fat, causing abdominal obesity and increasing the risk of metabolic syndrome.

However, eating cold rice is said to help prevent blood sugar spikes. According to the international academic journal “Nutrition & Diabetes (2019)”, a research team from the University of Poznań in Poland cooked the same amount of rice (46 g) on ​​32 diabetic patients. One group received freshly cooked rice and the other group received no rice, the rice was cooled for 24 hours and then reheated.

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The group that ate cooled and then reheated rice had lower and more stable overall blood sugar levels than the group that ate freshly cooked rice.

The research team said that chilled carbohydrates are more helpful in controlling blood sugar levels due to resistant starch. If you eat a lot of starch, which consists only of glucose, fat accumulates in your body. However, eating resistant starch actually promotes the breakdown of fats. Resistant starch contains up to 90% dietary fiber, so it is not easily broken down in the body because amylase cannot break down glucose.

Instead, it is broken down by bacteria in the large intestine and converted into short-chain fatty acids, which play a similar role to dietary fiber. Compared to the 4 kcal per gram of normal starch, resistant starch provides 2 kcal per gram. When consuming carbohydrates, consuming foods with more resistant starch than starch can reduce calorie intake and lower blood sugar.

Resistant starch is not absorbed in the small intestine and plays a similar role to dietary fiber in the large intestine, helping to keep the intestine healthy and prevent various related diseases, including obesity. An article published by the journal “Food Science and Technology Trends” and the University of Colorado Cancer Center also states that resistant starch is effective in keeping colon mucosal cells healthy and preventing cancer cells from dividing, and that it can also prevent breast cancer by preventing obesity. .

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Additionally, resistant starch makes you feel full longer than regular starch, so it can be effective in preventing overeating.

However, if you want to quickly cool the rice and keep it frozen, it won’t be effective. When the temperature drops, starch molecules must move and clump together to create resistant starch, because structural changes in starch do not occur when frozen.

When cooling rice, you should store it in the refrigerator rather than at room temperature for better conversion to resistant starch. According to an article published in the Asia Pacific Journal of Clinical Nutrition (2015), white rice cooled to 4 degrees for 25 hours and then reheated had 20% more resistant starch than white rice cooled to room temperature for 10 hours.

As with rice, the resistant starch content of potatoes increases if you chill them in the refrigerator for a day and then reheat them. Bananas also contain a lot of resistant starch.

Daeik Kwon Medical Reporter [email protected]

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