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Tuesday, February 23, 2016

RICE

Cooking rice with coconut oil and refrigerating for 12 hours could reduce calories by 50-60 percent

Scientists found that by cooking rice in water with coconut oil added, then refrigerating it for 12 hours, increased resistant starch in the rice and reduced absorbable calories by 50-60 percent.

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Posted by Larry Hobbs on Tue, Feb 23, 2016 9:49 am | [0] comments
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