New Method Of Cooking Rice To Prevent Diabetic

Usually those who are at risk of diabetics, doctors say to eat less rice. But Sri Lankan scientists have discovered a new method of rice cooking, which reduces the risk of calories by reducing the risk by half.

Rice is the main food of millions people in the world. But those who eat diabetes are more at risk of developing diabetics, because scientists say, especially white rice that is found in the calcium, increases the amount of sugar and fat in the body.

Now question is which rice is good for sugar patients?

A moderate amount of healthy whole grains, such as brown rice, and other fiber-rich foods instead of processed grains may reduce the risk of complications like diabetic neuropathy, which is nerve damage resulting from high blood sugar. Brown rice is packed with fiber, an important component for diabetics management.

Brown rice for Diabetic

How to cook brown rice?

Use this simple ratio to measure out your ingredients:
• 1 cup brown rice.
• 2 1/2 cups water or broth.

Bring rice and water (or broth) to a boil. Reduce heat to low and simmer, covered, until the rice is tender and most of the liquid has been absorbed, 40 to 50 minutes. Let stand 5 minutes, then fluff with a fork. This basic recipe will make 3 cups of cooked rice.

According to the scientists, about 200 calories are available from a cup of rice.

Sri Lankan scientist Sudhair James and Dr. Pushparaja Tabaraja – who did this research in the College of Chemical Science of the country. They say, reducing the amount of calories in half of the new rice cooking method is possible.

They published the results of the study on Monday at the National Committee on American Chemical Society.

What is that special Method Of Cooking diabetics Rice?

special rice

The researcher Sudheer James says, “The first container will pour water, then it will pour about three percent of the amount of coconut oil to cook it. Then pour rice in the boiling water. Once rice is cooked, it will be cooled to keep the refrigerator for 12 hours.

Dr. Pushparaja said, after cooking cottage with coconut oil, and then after 12 hours of cooling it has starch or starch inside rice – its chemical nature changes and its calorie intake reduces.

Calorie content of various types of rice is up to 10/12 percent to 50/60 percent, says he.

Dr. Pushparaja said, decreasing the calorie intake means that the risk of diabetics in that diet is reduced.

They have carried out this experiment with 38 species of rice in Sri Lanka.

Now their goal is to see whether the benefits are available to the rest of the species, and this is also possible with other oils except coconut oil.

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