How to cut the calories in rice by up to 60%
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– He explains that starch can be digestible or indigestible. Starch is a component of rice, and it has both types. Unlike digestible types of starch, RS is not broken down in the small intestine, where carbohydrates normally are metabolized into glucose and other simple sugars and absorbed into the bloodstream. Thus, the researchers reasoned that if they could transform digestible starch into RS, then that could lower the number of usable calories of the rice.
– http://clinicalnews.org/…/new-easy-method-for-cooking-rice…/
Link to the American Chemical Society Conference Explanation:
https://www.youtube.com/watch?v=rzH-ahH6QD0
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