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Did you know that cooked rice, once cooled, can have magical consequences for your health? When cooked rice has been cooled, it becomes resistant starch, the preferred food of the friendly bugs in your gut.   To have a healthy gut, we need our microbiome to be strong and healthy. But it needs food! So let’s feed them up with something they love. According to Johns Hopkins University, Resistant starch is a type of carbohydrate that resists digestion in the small intestine and that ferments once it reaches the large intestine. That’s wonderful for the bacteria living there. As the fibers ferment, they become a delicious food for the good bacteria there. Resistant starch supports a healthy gut microbiome. It improves insulin sensitivity & glycemic control, enhances your feelings of satiety, improves cholesterol levels, and may even reduce the risk of colon cancer.  It's a powerhouse for your overall well-being! Here's the REAL magic! When reheated, cooled rice actually contains MORE resistant starch content!   Here’s the UK research study that documented this happy finding!  Sonia S, Witjaksono F, Ridwan R. Effect of cooling of cooked white rice on resistant starch content and glycemic response. Asia Pac J Clin Nutr. 2015;24(4):620-5. doi: 10.6133/apjcn.2015.24.4.13. PMID: 26693746. So go ahead, we can use our cooled rice to whip up an outstanding stir fry and enjoy it guilt-free, knowing that we’re reaping all of the benefits. Want to incorporate more resistant starch into your diet? Opt for cooled and reheated rice, or enjoy legumes, green bananas, or potatoes.  Your gut will thank you! #resistantstarch #guthealth #goodcarbs #regenerativehealth #eatwellfeelwell #azokilifestyle #wellnessthatworks

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