When rice is cooked into rice and cooled in the refrigerator for a few hours or overnight, a portion of starch will turn into "resistant starch". This type of starch is more difficult to digest, helping to slow down sugar absorption and limit post-eating blood sugar spikes.
Nutrition expert Beth Czerwony at the Cleveland Clinic Clinic System (USA) said that resistant starch works similarly to fiber, helping to nourish beneficial gut bacteria, create a feeling of fullness for a long time and support weight control.
Some studies also show that cooked rice, cooled and then reheated still retains a higher amount of resistant starch than rice eaten immediately after cooking. This can help reduce the impact of starch on blood sugar and support reduced visceral fat accumulation when combined with a reasonable diet.
However, experts emphasize that this is not the "secret to rapid fat reduction". Visceral fat is still greatly affected by total calorie intake, exercise habits and sleep quality. Obesity and visceral fat can only be effectively controlled by maintaining a balanced diet, limiting sweets, processed foods and exercising regularly.
