I assume you ate the cool rice straight from the fridge. I'd love to see what would happen if you warmed the cooled rice and ate it. Thank you for the video.
I’ve seen Thomas De laur talk about this with a potato and they did an experiment and unfortunately when you eat stuff back up it does raise starts back up Two about where it started at least that was the case with a potato in scientific study
@@enigma___ I just stick with low-carb and that keeps it simple I’m definitely not eating cold rice or cold potatoes lol if I eat them it will be on a cheat day but I can make some pretty good stuff with cauliflower mac & cheese and cauliflower version of potato salad and keep it very low carb
In 2018 after I ate the white rice ( lunch time ) about an hour I felt sleepy. I didn’t understand why..? This never happened to me before. I went to sleep that day. Two days later it happened again and I said to myself why…? ( I usually exercise regularly three to four times a week ) then I got on the treadmill walking for 20 minutes and it’s gone…! ( then I realized it was my insulin spikes up ) if I ever get sleepy I started walking. Every now and then I feel my insulin spikes up I walk and it gone..! By the I am an Asian eating rice all my life…! Still eating rice but not as much though…! Thank you very much for doing your work testing, I’ve learned from you, you are amazing keep up with good work😊
after washing the rice, you can pour 3 tablespoons of black sesame oil, olive oil, coconut oil, or palm oil into the rice, then cook. this is type 3 resistant starch where the starch is cooked with oil. to be better after you cook you can put the cooked rice in the refrigerator overnight👍🏻👍🏻👍🏻many of people had did it control their blood sugar including diebetic .
Cook rice and soak it over night in water. If you want you can add small bits on onion. Next day morning, add some yogurt and eat it. This method is followed for centuries in India. Please try this and let us know the result.
Eating basmati rice is way better and before cooking it wash it until the water is clear by doing that we remove the starch, less starch = less sugar. You can also drink apple cider vinegar with water 30 minutes before the meal, to lower the glycemic
Rice is almost pure starch by composition. Washing the rice off is just to improve the texture by removing the powdery bits of rice, not to reduce starch content. That's like saying "let's skim off some oil from the oil and then use the same amount of oil because it's less calories"
I normally research the heck out of a subject that interest me. Found the following. 1. Ferment rice in filtered water for one to 3 days. Add either whey from milk kefir, vinegar or lemon juice to the water. This will nullify any oxalytes or thalytes and lower carb. Plus reduce cooking time. 2. Then you cook the rice, adding coconut oil (half Tbsp for one cup rice) and inulin (1tsp per cup). Cooking time wil vary accoridng to how long it was fermented. 3. Then cool rice overnight and reheat. According to everything Ive read, this is the ultimate low carb rice. Apparantly up to 70 - 80% less spike in glucose, thus you absorb less carbs. Please try this to test and let us know. Maybe with brown rice to test the more fibre is less carb absorbtion claim. Thank you for your videos.
🥔 potatoes, try peeling, chopping then soaking them in cold water, in the fridge, for 24 hours. When you drain it you will find starch in the bottom of the bowl AND it is now more starch resistant. Still can only do small amounts, but with less damage.
Looking at the charts, I don't see that the resistant starch results are much better than the results of the fresh rice. The spike looks slightly higher from the fresh rice, but the overall elevation averaged out looks at least as high from the resistant rice..
Insulin spiking is more harmful to overall health for diabetics than steady insulin levels. Insulin spikes are what trigger insulin resistance, in the same way that a dopamine spike triggers drug tolerance. Also if you check, his baseline insulin levels were slightly higher in the cooked rice chart.
Totally cool...I love your videos. Short gain rice is one of my favorites...try Japanese Fire kake toppings, a shredded omelette, sesame oil drops etc and green onion.,very good.
I adopted a method of cooking rice that would eliminate lots of starch. Step 1, wash and drain raw rice 1 or 2 times. Step 2, add lots of water in rice. Water to rice ratio doesn’t matter here. Just add lots of water in the pot. Step 3, bring rice to boil for about 2 minutes, when you see the grain of rice opens up and about to become clear white (instead of opaque white as raw rice). Carefully and completely drain all the water out of the pot. Turn the heat of the stove to minimum and place the pot back on with the lid to cover the pot. Step 4, let it sits on the minimum heat stove for between 5 to 10 minutes. The rice is ready to eat. I have to admit, the rice will be a bit dry and not as sweet. But with this method, I believe I have gotten rid of at least 30% of the starch. Please tell me what you think, thank you!
Remember Basmati rice by very nature has very low glycemic index as compared to other type of rice readily available. So yes it will have substantial difference. Even better wash Basmati rice 3-4 times until water is quite clear. Then keep the B rice soaked in water for around 2 hrs. Then take more water in utensil (i.e. if B Rice is 1 kg take at least 3 kg of water) than rice quantity. Bring the water to boil without rice, once water starts to boil, add oil, then add rice which was kept soaked in water (pls throw away the soaked water). Once you realized that rice has fully cooked then strain the rice by throwing out the water. This way maximum amount of starch is reduced. Further, then u can chill the rice out and eat.
The fermented rice (soaked in water overnight and unrefrigerated), along with raw small onions, salt and curd brings down the sugar levels and stabilizes, I believe. Its a practice which gives your gut strength and good feeling.
In India we don't refrigerate the left over rice instead we soak the rice with water overnight and in the morning we eat the soaked rice with yogurt and onion pieces. It's a proven nutritious food
The resistant starch thing is not dramatic enough that it's probably best just to eat smaller portions of fresh cooked rice with a lot of fibrous nonstarchy vegetables.
Cook the rice on a open pot with water 4-5 times in quantity as compared to quantity of rice. After the rice fully cooked, strain the excess water. This will remove starch. Try this rice to see the effect on blood sugar level. 👍👍
Hi, Another person has been doing these kinds of tests but was too proud WHEN I ASKED HIM TO TRY TARO. Its the TARO THAT ARE SMALL & ROUND HAIRY BROWN AND GRAY COLOR. THIS TARO IS CONSIDERED THE RESISTANT STARCH. You Don’t have to But It would Add another good item to your test list. Thanks for your time and thank you so much for what you do.
I reckon a nice mushrooms and ham risotto with plenty parmisan cheese which has been refrigerated over night, and warmed up slowly on the stove the day after, would make a delicious and diabetes friendly meal. PS any kind of italian risotto would do well.
While your recipe sounds absolutely delicious any rice that cooks longer increases the glycemic index. When the cooking time is lesser and the rice is paired with a protein and some fat it will be glycemic friendly. Also cooking with colored rice like red rice or black rice etc would be more diabetic friendly as opposed to cooking with white rice. 😊
When I was a kid, mom would take rice cooled in rhe fridge overnight, and serve it cold with milk, cinnamon and sugar, for breakfast cereal. Yum! Don't have a clue what it would do for my blood sugar now... 🤔😵💫
Rice have glycemic index more than 200.And recommended glycemic index is below 50. Pulses and veggies needed to take with rice in order to make its average glycemic index below 50.
I assume you ate the cool rice straight from the fridge. I'd love to see what would happen if you warmed the cooled rice and ate it. Thank you for the video.
It is ok to reheat the rice it still stays as a resistant starch. 😊
I’ve seen Thomas De laur talk about this with a potato and they did an experiment and unfortunately when you eat stuff back up it does raise starts back up Two about where it started at least that was the case with a potato in scientific study
@@honeybadger713 interesting
@@enigma___ I just stick with low-carb and that keeps it simple I’m definitely not eating cold rice or cold potatoes lol if I eat them it will be on a cheat day but I can make some pretty good stuff with cauliflower mac & cheese and cauliflower version of potato salad and keep it very low carb
@@MysticButterfly9thank goodness. Cold rice is no fun and I'm a big rice eater😅
I love that you test things that people use everyday very informative
Even better is to cook rice with a spoonful of coconut or olive oil. Plus cool it over night . Makes it even more complex.
what if we use mustard oil while cooking
I usually warm up the rice,
I love how you let us know what you need to add to help the end affect
Man, this experiment was brilliant!!! Hats Off!!!
i really like that he cut off the end of the video
This was a good one. I didn't realize that rice starch could change just by leaving it overnight in the refrigerator. Thank you!
You don't have to let it sit in refrigerator. Room temperature is fine
Potatoes too refrigerated has less complex starch
I love that you test all the things regular people eat every time.
In 2018 after I ate the white rice ( lunch time ) about an hour I felt sleepy. I didn’t understand why..? This never happened to me before. I went to sleep that day. Two days later it happened again and I said to myself why…? ( I usually exercise regularly three to four times a week ) then I got on the treadmill walking for 20 minutes and it’s gone…! ( then I realized it was my insulin spikes up ) if I ever get sleepy I started walking. Every now and then I feel my insulin spikes up I walk and it gone..! By the I am an Asian eating rice all my life…! Still eating rice but not as much though…! Thank you very much for doing your work testing, I’ve learned from you, you are amazing keep up with good work😊
Thank you for testing this, thank you thank you thank you 🙏
after washing the rice, you can pour 3 tablespoons of black sesame oil, olive oil, coconut oil, or palm oil into the rice, then cook. this is type 3 resistant starch where the starch is cooked with oil. to be better after you cook you can put the cooked rice in the refrigerator overnight👍🏻👍🏻👍🏻many of people had did it control their blood sugar including diebetic .
is it the same with adding those oil later after the rice is cooked instead?
@@danarizer not same
@@danarizerthe oil will absorb into the rice while it cooks 😊
Wow thk u
Wow thk u but must it be 3 types of oil together or any of them? N will this oxidizes the oil esp olive oil?
Short and to the point! Thank you!
Loving these videos. Taking notes! 😁
He is doing what we are too lazy to do so tq😊
After chilling the rice overnight you should try to fry it in a bit of butter. I’d love to see that result.
Finally. A useful video.
Cook rice and soak it over night in water. If you want you can add small bits on onion. Next day morning, add some yogurt and eat it. This method is followed for centuries in India. Please try this and let us know the result.
Thank you so much 😊
in tamil nadu country
@@deivampmohanrajunga Amma da
Yes
This isn't a cooking channel.
Wow, love the results! A great big THANK YOU !!!😊
Some numbers would have been helpful.
Yes indeed.
Thank you for doing this test!!
These videos are very helpful and fascinating! Thanks 😁 ❤❤
Eating basmati rice is way better and before cooking it wash it until the water is clear by doing that we remove the starch, less starch = less sugar.
You can also drink apple cider vinegar with water 30 minutes before the meal, to lower the glycemic
Rice is almost pure starch by composition. Washing the rice off is just to improve the texture by removing the powdery bits of rice, not to reduce starch content. That's like saying "let's skim off some oil from the oil and then use the same amount of oil because it's less calories"
I normally research the heck out of a subject that interest me. Found the following.
1. Ferment rice in filtered water for one to 3 days. Add either whey from milk kefir, vinegar or lemon juice to the water. This will nullify any oxalytes or thalytes and lower carb. Plus reduce cooking time.
2. Then you cook the rice, adding coconut oil (half Tbsp for one cup rice) and inulin (1tsp per cup). Cooking time wil vary accoridng to how long it was fermented.
3. Then cool rice overnight and reheat.
According to everything Ive read, this is the ultimate low carb rice. Apparantly up to 70 - 80% less spike in glucose, thus you absorb less carbs.
Please try this to test and let us know. Maybe with brown rice to test the more fibre is less carb absorbtion claim.
Thank you for your videos.
I read reheating rice can make you sick bc bacteria?
Interesting. Thank you for the follow up!
🥔 potatoes, try peeling, chopping then soaking them in cold water, in the fridge, for 24 hours. When you drain it you will find starch in the bottom of the bowl AND it is now more starch resistant. Still can only do small amounts, but with less damage.
SIX OUNCES!! Oh man I wish I could eat 6 oz of rice again -- I would be in a diabetic coma. But this is really good to know. Thank you!!!
Thank you for your advice take care.
Wowww very interesting results! Will make rice days in advance now lol
Very useful. Thanks!
Thank you so much
Great easy way to avoid a glucose spike, 😊
This is becoming a very useful reference for me. Thank you
OMG! I decided to try this out today! So glad you are test driving this starch resistant rice thing…..
Wow thank you for the very informative solutions for diabetes!
Looking at the charts, I don't see that the resistant starch results are much better than the results of the fresh rice. The spike looks slightly higher from the fresh rice, but the overall elevation averaged out looks at least as high from the resistant rice..
Overall neither looks that bad.
6oz of rice
Everything in moderation.
Insulin spiking is more harmful to overall health for diabetics than steady insulin levels. Insulin spikes are what trigger insulin resistance, in the same way that a dopamine spike triggers drug tolerance. Also if you check, his baseline insulin levels were slightly higher in the cooked rice chart.
Thank you! Keep your results of things coming!
Thank you for sharing ❤
Totally cool...I love your videos. Short gain rice is one of my favorites...try Japanese Fire kake toppings, a shredded omelette, sesame oil drops etc and green onion.,very good.
Thank you bro for making this video 😎👍
Wow....great information.
Amazing result
Thank you. I appreciated you for this information.
Thank you for the information ❤
I don't know if I should cry every time you do this. Flip! Can't we test things that won't spike anymore. We need you alive!
Thank you for all your posts
I heard that it’s best if it is frozen after cooking just like white bread is lower in glycemic index if frozen 1st then toasted .
Love this channel
Great!
Very informative. Thanks for sharing 👌
Nice to know
Perfect !Information!!! Thanks
Thank you!!!!
I love rice.Very, very much.Thank you .
Thank you so much for sharing since rice is a staple dish in my food
Thanks now I can eat more sushi
Great information keep up with your data information
Thank you ❤
I wonder if Would it work on fruits? Like riped banana?
Thank you!
Thankyou!!!
Thank you for sharing this video.
I adopted a method of cooking rice that would eliminate lots of starch.
Step 1, wash and drain raw rice 1 or 2 times.
Step 2, add lots of water in rice. Water to rice ratio doesn’t matter here. Just add lots of water in the pot.
Step 3, bring rice to boil for about 2 minutes, when you see the grain of rice opens up and about to become clear white (instead of opaque white as raw rice). Carefully and completely drain all the water out of the pot. Turn the heat of the stove to minimum and place the pot back on with the lid to cover the pot.
Step 4, let it sits on the minimum heat stove for between 5 to 10 minutes. The rice is ready to eat.
I have to admit, the rice will be a bit dry and not as sweet. But with this method, I believe I have gotten rid of at least 30% of the starch.
Please tell me what you think, thank you!
Thank you
Thank you I really enjoy this content. Have you ever tested the effects of psyllium husk before a high carb meal?
I read...a teaspoon of rice is equal to a teaspoon of sugar.....
Glycemic Mythbuster ❤ thank you!!!
Nice!
❤ really good idea.
Can you try basmati rice please?
There is no difference, the result would be the same , it’s starch
Remember Basmati rice by very nature has very low glycemic index as compared to other type of rice readily available. So yes it will have substantial difference. Even better wash Basmati rice 3-4 times until water is quite clear. Then keep the B rice soaked in water for around 2 hrs. Then take more water in utensil (i.e. if B Rice is 1 kg take at least 3 kg of water) than rice quantity. Bring the water to boil without rice, once water starts to boil, add oil, then add rice which was kept soaked in water (pls throw away the soaked water). Once you realized that rice has fully cooked then strain the rice by throwing out the water.
This way maximum amount of starch is reduced. Further, then u can chill the rice out and eat.
The fermented rice (soaked in water overnight and unrefrigerated), along with raw small onions, salt and curd brings down the sugar levels and stabilizes, I believe. Its a practice which gives your gut strength and good feeling.
Thank you for the vid
THANK YOU THANK YOU THANK YOU U DO GREAT WORK😮😮😊
In India we don't refrigerate the left over rice instead we soak the rice with water overnight and in the morning we eat the soaked rice with yogurt and onion pieces. It's a proven nutritious food
That sounds pretty interesting, does that dish have a name? I'd like to try.
@@meateater007 I am from South India.. Soaking the rice is not only helps for cooling the body.. It has nutritional value due to fermentation
Thanks
The resistant starch thing is not dramatic enough that it's probably best just to eat smaller portions of fresh cooked rice with a lot of fibrous nonstarchy vegetables.
Tôi rất thích những bài viết của bạn tôi muốn hỏi có lên ăn cơm nguội trong tu lạnh hay là đun nóng lại
Very interesting
My understanding is that if you soak the rice overnight it reduces the starch, would you mind considering the difference if done.
Very nice 👍 video sir❤❤❤
Did you reheat the overnight rice? Or you should eat it cold?
You can reheat it- it’s still got the resistant starches.
@@ZsuzsaKarolySmith Thank you. That is what I was wondering.
Uncle Roger approves of your day old rice.
Good job
Cooking ways impact too,, like boiling rice and drain out leftover water,
Hi , but did you warm it up? Or you ate it cold? Thank you in advance
I cook & eat my rice that way as a curry with prawns & veg. It's delicious
Did you eat it cold??
Yes i agree that overnight rice is much healthier
Cook the rice on a open pot with water 4-5 times in quantity as compared to quantity of rice.
After the rice fully cooked, strain the excess water.
This will remove starch.
Try this rice to see the effect on blood sugar level. 👍👍
In southern part of India we soak rice in water ..no fridge storage
Next morning we eat with little buttermilk mixed, shallots & pickle. Try this too
Hi, Another person has been doing these kinds of tests but was too proud WHEN I ASKED HIM TO TRY TARO. Its the TARO THAT ARE SMALL & ROUND HAIRY BROWN AND GRAY COLOR.
THIS TARO IS CONSIDERED THE RESISTANT STARCH.
You Don’t have to But It would Add another good item to your test list.
Thanks for your time and thank you so much for what you do.
I reckon a nice mushrooms and ham risotto with plenty parmisan cheese which has been refrigerated over night, and warmed up slowly on the stove the day after, would make a delicious and diabetes friendly meal.
PS any kind of italian risotto would do well.
While your recipe sounds absolutely delicious any rice that cooks longer increases the glycemic index. When the cooking time is lesser and the rice is paired with a protein and some fat it will be glycemic friendly. Also cooking with colored rice like red rice or black rice etc would be more diabetic friendly as opposed to cooking with white rice. 😊
Couldnt eat the cold rice though, but thanks for the info.
It is an old days technique .. successful..
That's good only if you want to avoid the spike, because it didn't have the spike but it was high for longer time.
I agree with @egnima
What would happen if you nuke the rice up in the microwave. I’m Asian and am suffering from “rice withdrawals “ . 😢😢😢
Me too I am African and suffering from rice withdrawal
When I was a kid, mom would take rice cooled in rhe fridge overnight, and serve it cold with milk, cinnamon and sugar, for breakfast cereal. Yum!
Don't have a clue what it would do for my blood sugar now... 🤔😵💫
Correlation isn't causation especially when it comes to non-controlled experiments but conceptually interesting for sure
Lol, I am from Hawaii and we never put left over rice in frig. Ate it next day or two and it was fine. I still do this and I'm nearly 69 😊
Even with though high-carb, low-protein, low-fat diet (ie that based on rice and potatoes) spike BG, long-term BG is lower as measured by HbA1c.
I Love the video
Thanks for testing the chilled rice. It helps me as an Asian. Would you mind to have a test on sushi rice (rice with vinegar)?
And add vinegar to lower the blood sugar.👍
Have you tried Parrish Rice yet? Supposedly a lower glycemic rice grown in Louisiana.
Rice have glycemic index more than 200.And recommended glycemic index is below 50. Pulses and veggies needed to take with rice in order to make its average glycemic index below 50.