Cooking staple foods skillfully can reduce starch absorption

The method is: Put cooked rice and steamed buns in the refrigerator and store them at 2-4 ° C for a period of time. The starch therein will become a weight-loss food that is not easily absorbed by the human body.

The principle: Starch dissolves and splits in aqueous solution at 60-80 ° C to form a uniform paste solution, which is called gelatinization. Gelatinized starch is easily digested by enzymes and absorbed by the human body. However, the gelatinized starch will become opaque and even precipitate after long-term storage or when the moisture content is 30%-60% and the temperature is maintained at 2-4℃ (i.e. starch aging). After eating this aging food, starch fills the stomach, which is not absorbed on the one hand, and also reduces hunger. What is even more favorable is that there is almost no loss of protein in staple foods after these processes, and the main vitamins, the B vitamins, are also little lost due to their strong stability.

Note: Long-term consumption may cause indigestion and even cause stomach problems. Do not use this method for the elderly, infants, frail and sick people or people with gastrointestinal problems. (Editor in charge: Tian Tian)