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  • Scientists say cooking the rice this way can cut the calories by up to 60%
  • The method increases the amount of resistant starch (RS) in the rice
  • RS is indigestible to the human body and so is not turned into sugar or fat
  • However, doctors have warned reheating rice can cause food poisoning 

Do you love rice but are worried about your weight?

The good news is scientists have now discovered a way to reduce the calorie content by 60 per cent – simply by the way it is cooked.

Cooking the rice with coconut oil, and then cooling it for 12 hours in the fridge, more than halved the number of calories in the rice when it was eaten.

However, doctors have previously warned that eating reheated rice can cause food poisoning, and so advise making sure the rice is steaming hot all the way through before eating it.

They also advise leaving the rice in the fridge no more than a day before reheating. 

Scientists have discovered that adding coconut oil to rice and cooling it in the fridge for 12 hours cuts the calorie content in half Read more: Follow us: @MailOnline on Twitter | DailyMail on Facebook

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Mindfulness meditation improved sleep quality for older adults with moderate sleep disturbance compared with a structured program focused on changing poor sleep habits and establishing a bedtime routine (Black DS et al. JAMA Intern Med. doi:10.1001/jamainternmed.2014.8081 [published online February 16, 2015]).


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a scientific report

Huffpost Healthy Living

March 10, 2015

Posted: 03/02/2015 3:58 pm EST Updated: 03/02/2015 4:59 pm EST

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In mid-February, the government released a scientific report that will shape its 2015 Dietary Guidelines for Americans. Think of it as America’s basic nutrition policy. Most people who read the report would have viewed it as a snore; not much has changed.

Yes, the report lifted the longstanding advice to limit cholesterol in foods. That boils down to dropping advice to limit egg yolks. Liver is high in cholesterol, but rarely eaten. Shrimp is high in cholesterol, but so low in saturated fat — the prime driver of high blood cholesterol — that its cholesterol hardly matters.

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