吃凉米饭减少卡路里摄入

　　Scientists say they have found a way to make rice less calorific - boil it with coconut oil and then refrigerate for half a day before eating。

　　科学家称他们找到了一个减少米饭卡路里的方法——蒸的时候放些椰子油，然后再放到冰箱里冷冻半天。

　　According to the Sri Lankan researchers, treating rice in this way reduces its calories by up to 60%. They told the American Chemical Society how the method made the starch in the rice less digestible so the body took on less fuel than it otherwise would。

　　斯里兰卡的研究人员表示，用这种方法做米饭最多可以减少60%的卡路里。他们向美国化学学会报告称，这种方法可以让米饭中的淀粉不易消化，这样身体就吸收了较少的能量。

　　UK nutrition experts cautioned there was no quick fix to losing weight。

　　不过英国营养专家则提醒大家，减肥没有捷径。

　　Starchy foods such as rice, which are known as carbohydrates, are a good source of energy. When we eat them, our body breaks them down into simple sugars。

　　淀粉类食品，比如米饭，是一种碳水化合物，同时能为身体提供能量。当我们在吃淀粉类食物的时候，身体会自动把他们化解成简单的糖分。

　　Any that is leftover will be stored by the body and quickly converted to glucose as needed. But too much glucose circulating in the blood can ultimately end up being stored as fat。

　　一旦有剩余，他们就会储存在身体中并根据需要迅速转化为葡萄糖。但是血液中循环太多葡萄糖，就会转化为脂肪。

　　UK researchers have already shown that cooking and then cooling pasta will create a smaller glucose peak - even if you then reheat the cold pasta. And investigators from Sri Lanka say the same is true for rice。

　　英国的研究人员已经证明，烹饪好的意大利面晾一会儿，就会有较小的葡萄糖峰值——即便你再重新加热也不会影响。斯里兰卡的研究人员表示米饭也是如此。

　　Reheating cooked rice can be risky because some food poisoning bugs can survive cooking. If cooked rice is left standing at room temperature, the bacteria can multiply, which is why rice should be served either hot or cooled and then stored in a fridge。

　　不过重新加热米饭会有一些风险，因为食物中会残留一些有毒的小虫。如果已做好的米饭放在室温中保存，细菌就会繁衍，这也是为什么米饭要么热的时候吃要么等到放凉后放在冰箱里储存。

　　British Dietetic Association spokesperson, Priya Tew, said: "This sounds like it has great potential, however there are no human studies on it yet. I would recommend people stick to cooking rice using their normal method until there is more information available. It is fantastic that research is being done into different cooking methods."

　　英国饮食协会发言人普里亚·图称：“虽然这项研究显示了巨大的潜力，但是现在还没有这方面的研究。在更多可用的信息出现前，我建议大家还是用以前的方法蒸米，不过用不同的烹饪方法进行实验确实不错。”

　　Dr Denise Robertson, a nutrition expert at the University of Surrey, said: "Seeing the results of the volunteer tests on blood glucose that are currently underway will be vital in understanding the true potential of this research and whether this can be extrapolated to carbohydrates in the Western Diet."

　　萨里大学的营养学专家丹尼斯·罗伯森博士称：“目前有实验在检测志愿者的血液中的葡萄糖含量，这对于理解这个研究的潜力很重要，也能决定这是否可以应用到西方人的饮食中”