Keeping It Real: Conversations with Jillian Michaels
KIR With Jillian Michaels Hot Takes: The Hack To Lower Glycemic Index Of Starchy Carbs?!
Sep 12, 2024
Jillian Michaels, a renowned health and fitness expert, is joined by Dr. Joey Munoz, who returns to unpack the latest internet health trends. They dissect the myth about using coconut oil to lower the glycemic index of rice, emphasizing the need for credible research over influencer claims. The duo explores how cooking and cooling starchy carbs can actually alter their digestion and glycemic response. They also dive into the essential roles of fiber and the distinction between types of fats, ultimately reshaping our understanding of healthy eating.
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Quick takeaways
- Cooking and cooling starchy foods like rice alters their molecular structure, increasing fiber content and reducing calorie absorption.
- The reliability of health claims is significantly enhanced through rigorous peer-reviewed research compared to mere conference presentations.
Deep dives
Understanding the Coconut Oil and Rice Myth
The claim that cooking white rice with coconut oil can reduce its calorie count by 70% is examined. This assertion is based on a study that suggests the addition of coconut oil alters rice's structure, making more of it pass through the digestive system without absorption. However, the process actually involves cooking the rice, then cooling it, which changes the starch into a form that is less digestible, not necessarily the coconut oil itself. The primary takeaway is that the purported benefit stems more from cooling cooked rice rather than the addition of coconut oil, making the original claim misleading.
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