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Effectiveness of hardening rice starch?

V

vit90

Well-Known Member
Messages
843
Location
UK
Type of diabetes
Type 2
Treatment type
Diet only
I was wondering if anyone has done a practical experiment to determine how beneficial in reducing the glycemic load of starch in rice (boiled) by cooling and then reheating to convert some of the starch to indigestible 'hard' starch?

I read that the best result comes from actually re-heating cooled rice and was wondering if the length or intensity of cooling make differences. Apparently freezing also works?

Have just made a batch of boiled rice in a rice cooker with some added coconut oil (which seems to be helpful in this cause). I'm planning to cool it now, maybe even put it in the freezer until later when I will use it to make fried rice. Any tips gratefully received.
 
Interesting idea @vit90 . Seems as though the effects of increasing type 3 Resistant Starch levels through retrogardation depends upon the rice variety. Be really interested in how that goes. I take it you will test bloods before and then 1 hour and 2 hours later and with a set amount. Perhaps also again with the same variety without adding the lipid and cool/reheat.
Nice thing is that Resistant Starch is good for improved insulin sensitivity, lower blood sugar levels, reduced appetite and those special digestive benefits we need in LCHF diets.


Blurb and video can be seen here: http://www.washingtonpost.com/blogs...ook-rice-that-dramatically-cuts-the-calories/
 
I suspect best results will be experienced by those whose diabetes has been improved or those who are pre-diabetic. But anyway, I will test before and after as suggested and let you know later. The meal will be chicken curry with a semi-home-made sauce (not sure how much sugar actually goes into commercial sauces) made from root ginger, lots of garlic and onion, powdered spices, ground almonds, butter and single cream, plus some carrot, broccoli, and cauliflower and a bit of chopped red peppers. As for the rice - simply reheated by frying with some onion and garlic. I will try to measure the ingredients and list the carb and protein weights.
 
It doesn't seem to make any material difference to me, to be honest, but it does seem like something that polarises individuals.

How will you know if this works for you? What are you measuring against? And, have you previously tested the rest of your meal, so that you know what the rises will be from the rest of what you eat?

A lot of questions, but not the most scientific experiments if you just make up a whole new meal then decide if you like the number that appears on your meter after you've eaten it.

Just sayin'.
 
I've done it a couple of times now with frozen rice and frozen pasta and get very good results but .... don't put it in the freezer till it's cooled down as you can apparently damage it and cause lots of ice build up even in a frost free.
 

I understand what you are saying - method is key. You have to start somewhere. It is a curiosity and to be honest it would be better if more people tried it using similar methodology. Anyway, I do aim to try the same meal probably next week without the re-heating the rice stage - probably just serving boiled rice with coconut oil because I don't know of any other way to make decent fried rice but to fry cold rice.
 
JTL said:
I've done it a couple of times now with frozen rice and frozen pasta and get very good results but .... don't put it in the freezer till it's cooled down as you can apparently damage it and cause lots of ice build up even in a frost free.
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There hasn't been enough time for it to freeze, but it's hand cold now and in the fridge ready for use.
 
Do be aware that rice has to be properly reheated to piping hot, it can cause really bad stomach pains (salmonella I think). People usually think they have had a dodgy curry when its actually the rice.
 
 
You should find some stuff on the forum if you search on "resistant starch"
 
dawnmc said:
Do be aware that rice has to be properly reheated to piping hot, it can cause really bad stomach pains (salmonella I think). People usually think they have had a dodgy curry when its actually the rice.
Click to expand...

I'm half oriental The cooked rice went straight into the fridge and spent some time in the freezer too. There was no time for any bacteria spores to get going and produce any toxins. And in fact reheating rice that has not been stored properly will not protect you from the toxins already produced in the rice. You may be killing the bacteria but the toxins will remain.
 
Right it's an hour since I started eating and before starting my BG was 6.0 and it has risen to 7.0 in one hour.

My portion of the meal I estimate had 640 calories, 45g carbs, 45g protein and 32g fat. The rice (90g portion, cooked) contributed 117 calories and 25g carbs.

I will test again and update this post after 2 hours and before I go to bed.

Update:

After 2 hours, 7.8.

Bed time 2 hours further on, 7.1

Preliminary conclusion; definitely more of a spike than I would expect without the rice but not a big spike by any means.
 
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