New Year's Blood Sugar Management Diet Refreshing...How to stretch resistant starch
Jan 02, 2025
Many people are newly taking care of their health in the new year.
From exercise plans to diet 'Body Project' is in full swing. In particular, an increasing number of people are taking on new challenges from ingredients to cooking methods to improve their eating habits.
At the center of it is 'Bob', which means to eat three meals a day. As the largest proportion of carbohydrates in Koreans' diets, a significant number of people are 'engagement' to reduce their absolute amount. According to the Korea Centers for Disease Control and Prevention, the percentage of carbohydrate intake out of total energy decreased from 63.7% in 2014 to 57.8% in 2023.
In this regard, in conjunction with the 'low-carbon high-fat diet' that has been popular for many years, 'the blood sugar diet'·'the low-speed aging diet' craze, the keyword that has recently attracted the most attention is 'Resistant starch'.
Resistant starch is starch that is not easily broken down by digestive enzymes in the body. Dietary fiber reaches up to 90%, clearly different from regular starch, which is mostly glucose. The calorie content is about 2 kcal per gram, which is half that of regular starch. Although the remaining glucose consumed as an energy source accumulates as fat, resistant starch does not accumulate well as fat due to its low rate of decomposition into glucose. In addition, dietary fiber is not digested in the stomach and descends to the intestine, where it is fermented by microorganisms and led to excretion, and because of the long process, it can maintain a sense of fullness for a long time. Above all, it is known to be effective in making the intestine healthy and preventing obesity, diabetes, and colon cancer.
Therefore, increasing the proportion of resistant starch in carbohydrates consumed seems to be becoming a major axis of diet. The MZ generation is particularly interested.
The most widely known method is 'Chanbap'. It has been shown that if white rice is cooled in the refrigerator and eaten as cold rice, the content of resistant starch increases. It is recommended to store it at about 4 degrees Celsius for more than 5 hours because the starch structure does not change well when frozen. However, even if the rice stored in the refrigerator is reheated, it is pointed out that it is difficult to maintain the diet due to the lower texture and the possibility of deterioration during storage.
For this reason, new varieties of rice reinforced with resistant starch, camut, and paro, which are rich in resistant starch, are attracting attention.
'Dodam rice', a variety developed by the National Institute of Food Sciences, has a resistant starch content of more than 10 times higher than that of ordinary rice. A study also found that brown rice seedlings, which applied heat processing technology to Dodam rice to increase the content of resistant starch, are effective in preventing diabetes. Various foods such as Dodam rice, noodles using it, and rice snacks are on the market.
Also known as 'Ancient Grain', 'Kamut (Khorasan Mill)' and 'Farro' are also known to be rich in resistant starch.
In addition to resistant starch, kamut, which has a similar shape to oats, is also rich in selenium, polyphenols, and essential amino acids, which can help reduce body fat and lower blood sugar index. Paro, which is known as a blood sugar management food for celebrities such as Han Ga-in, has a sugar level of about a third of that of Kamut. It is a type of wheat first grown in Mesopotamia about 12,000 years ago, which is lower in sugar and carbohydrates than white rice and higher in nutrients such as protein and dietary fiber. Products such as such ancient grains and enzymes processed by them are being introduced on the market.
CJ Cheil Jedang recently released 'rentil bean brown rice+' and 'paro whole grain rice+' instant rice containing recipes from Professor Jeong Hee-won of the Department of Geriatrics at Asan Medical Center in Seoul, famous for 'low aging' and is receiving good responses. CJ Cheil Jedang's 'Hotban Grain Rice' product sales reached 100 million as of 2023.
The rice cooker 'Jongsan Rice Cooker' for controlling the sugar content of rice is also popular.
When cooking rice in a microwave oven, not only products that lower sugar content through high-temperature steam, but also electric rice cookers with sugar reduction technology are attracting attention. Most of them are dual structures that separate 'an' and 'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'
However, you should refrain from increasing your intake just because you have less sugar. In addition, excessive intake of resistant starch can cause side effects such as abdominal distention and diarrhea, so the intake should be controlled.
An industry official predicted that `Recently, there is a high interest in health, such as blood sugar and diet management of young people as well as middle-aged people.' `The related industry will continue to introduce products that meet these health trends and customer needs.'
From exercise plans to diet 'Body Project' is in full swing. In particular, an increasing number of people are taking on new challenges from ingredients to cooking methods to improve their eating habits.
At the center of it is 'Bob', which means to eat three meals a day. As the largest proportion of carbohydrates in Koreans' diets, a significant number of people are 'engagement' to reduce their absolute amount. According to the Korea Centers for Disease Control and Prevention, the percentage of carbohydrate intake out of total energy decreased from 63.7% in 2014 to 57.8% in 2023.
In this regard, in conjunction with the 'low-carbon high-fat diet' that has been popular for many years, 'the blood sugar diet'·'the low-speed aging diet' craze, the keyword that has recently attracted the most attention is 'Resistant starch'.
Resistant starch is starch that is not easily broken down by digestive enzymes in the body. Dietary fiber reaches up to 90%, clearly different from regular starch, which is mostly glucose. The calorie content is about 2 kcal per gram, which is half that of regular starch. Although the remaining glucose consumed as an energy source accumulates as fat, resistant starch does not accumulate well as fat due to its low rate of decomposition into glucose. In addition, dietary fiber is not digested in the stomach and descends to the intestine, where it is fermented by microorganisms and led to excretion, and because of the long process, it can maintain a sense of fullness for a long time. Above all, it is known to be effective in making the intestine healthy and preventing obesity, diabetes, and colon cancer.
Therefore, increasing the proportion of resistant starch in carbohydrates consumed seems to be becoming a major axis of diet. The MZ generation is particularly interested.
The most widely known method is 'Chanbap'. It has been shown that if white rice is cooled in the refrigerator and eaten as cold rice, the content of resistant starch increases. It is recommended to store it at about 4 degrees Celsius for more than 5 hours because the starch structure does not change well when frozen. However, even if the rice stored in the refrigerator is reheated, it is pointed out that it is difficult to maintain the diet due to the lower texture and the possibility of deterioration during storage.
For this reason, new varieties of rice reinforced with resistant starch, camut, and paro, which are rich in resistant starch, are attracting attention.
'Dodam rice', a variety developed by the National Institute of Food Sciences, has a resistant starch content of more than 10 times higher than that of ordinary rice. A study also found that brown rice seedlings, which applied heat processing technology to Dodam rice to increase the content of resistant starch, are effective in preventing diabetes. Various foods such as Dodam rice, noodles using it, and rice snacks are on the market.
Also known as 'Ancient Grain', 'Kamut (Khorasan Mill)' and 'Farro' are also known to be rich in resistant starch.
In addition to resistant starch, kamut, which has a similar shape to oats, is also rich in selenium, polyphenols, and essential amino acids, which can help reduce body fat and lower blood sugar index. Paro, which is known as a blood sugar management food for celebrities such as Han Ga-in, has a sugar level of about a third of that of Kamut. It is a type of wheat first grown in Mesopotamia about 12,000 years ago, which is lower in sugar and carbohydrates than white rice and higher in nutrients such as protein and dietary fiber. Products such as such ancient grains and enzymes processed by them are being introduced on the market.
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When cooking rice in a microwave oven, not only products that lower sugar content through high-temperature steam, but also electric rice cookers with sugar reduction technology are attracting attention. Most of them are dual structures that separate 'an' and 'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'an'
However, you should refrain from increasing your intake just because you have less sugar. In addition, excessive intake of resistant starch can cause side effects such as abdominal distention and diarrhea, so the intake should be controlled.
An industry official predicted that `Recently, there is a high interest in health, such as blood sugar and diet management of young people as well as middle-aged people.' `The related industry will continue to introduce products that meet these health trends and customer needs.'
This article was translated by Naver AI translator.
