Eat ALL the Rice You Want…With Way Fewer Calories! Dr. Mandell
Resistant starch in rice forms when it is cooked, cooled, and refrigerated for at least 12-24 hours, transforming the structure of the starch to act more like fiber. This process makes a portion of the rice less digestible, meaning fewer calories are absorbed. It also slows glucose absorption, helping control blood sugar and improving insulin sensitivity, while feeding beneficial gut bacteria, promoting digestion, and reducing bloating. Resistant starch enhances feelings of fullness, curbing appetite and supporting weight loss efforts, and can even boost metabolism by increasing fat oxidation. To enjoy these benefits, simply cook your rice, refrigerate it for at least 12 hours, and either reheat or enjoy it cold—your body will love it!
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