Low carb rice

If you decide to eat healthy meals with as little carbs as possible, you have to shun bread, especially made of white flour, white potatoes, starchy vegetables and white rice, of course. Too much rice too often is not good. Your body converts white rice to glucose quickly, which is why too much of it, like too much of any carbohydrate, can trigger insulin resistance, fatigue, weight gain, and a host of other issues.
But you can hack the carbs in the white rice. Yes, that is exactly what you can do, biohack the white rice
You alter the fast carbohydrates in the rice to more slowly burning carbs, by simply adding coconut oil in the water when you boil the rice, and you cool the cooked rice in the fridge.
‘When you cook coconut oil and rice together, the oil binds to the digestible starch in the rice – that’s the starch that converts to glucose. Once bound with the oil, the digestible starch begins to crystallize, creating another form of starch: the resistant variety. The researchers found that cooling the rice after cooking it promoted crystallization, leading to a shocking 10 to 15-fold increase in resistant starch compared to normally prepared white rice’.
According to Bulletproof marketing info, the benefit of cooking rice with coconut oil, therefore, is twofold:

  • The rice produces a smaller spike in blood sugar because you get more resistant starch to take the place of digestible starch.
  • Moreover, the inherent qualities of the resistant starch decrease this smaller spike even further.

The result is lower-carb rice.
Any coconut oil will do the trick, but according to the Bulletproof company, their oil is far more potent than the ordinary coconut oil produced by Malianis neighbours. It is ‘rapidly absorbed by your body and converted into fatburning, brain-fueling ketone energy
Bulletproof Brain Octane Oil converts into ketones more efficiently than coconut or other MTC oils that have Lauric Acids and it produces 4 times more ketons than coconut oil’.