Is This the EASIEST Way to Cut Calories in HALF!? (The Science will BLOW your MIND)
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Hey everyone I’m Abbey Sharp welcome to Abbey’s Kitchen. In todays video, we will be talking about the claim that you can cut calories in rice and other carbs simply by cooling them in the fridge.
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How have you been able to try this service when you live in Canada and it’s only available in the US?
This service is only available in the US. Abbey, don’t you live in Toronto? How do you access their services?
Beware of homeaglow… been trying it after the last sponsorship on abbeys channel and it has been rough… very unreliable and inconsistent, and they allow cleaners to bring other people with them who haven’t been vetted by homeaglow. This is a huge red flag for me, trying to keep my house clean and safe. If I wanted to bring a random person to clean my house with no vetting process then I could just use Craigslist for free…. buyer beware
I am confused…you live in Canada?
Wanted to love homeaglow, but the service is very unreliable
What about frozen rice that you buy from the store? Does this same concept apply?
Oooo good question! And also, if so, I wonder if they take that into account when calculating the nutrition label?!
The science behind this is so interesting! Thank you!!
It’s so cool
So, fried rice is a good HCC plus the retrograded carbs? Sweet! Fried rice is best made with cold rice, and you can load it up with veg and eggs or edamame or chicken.
That sounds delicious! Fried rice can be a great HCC
YES,😊😊😊. This is my easy, inexpensive and yet still impressive go to brunch. Fried rice is one of my favorite meals ever 😊
What I hear you saying is freeze the wine…
I like your thinking! 🍷
🤣🤣🤣
So you can cook wine now?
🤣🤣🤣🍷🍷🍷
💀💀💀
I love learning about the changes food goes through without us knowing about it.
I’m not sure if you have done a video on it but, I would greatly appreciate it if you could do a video that covers eating with gastroparesis or recommend a nutritionist or dietitian content creator who covers it. Alot of people are given their diagnosis and they aren’t given any guidance and told to figure it themselves.
Second this!! My GES didn’t show full blown GS, but I definitely have been struggling with symptoms of it. My GI doctor: 🤷♂️
I have known about this for quite some time now but I don’t use it specifically. At my home we have allways stored bread in the freezer and only taken out what we needed right that moment. The single best thing I can do for my nutrition is preparation. The night before my long work days I cook some extra food so that I have a portion to come home to. This prevents me from snacking on random stuff in the kitchen and eventually spoiling my hunger for a nice dinner. I also need some fruit during the afternoon to carry me over when it is not quite time to start dinner but it is too late to have a bigger snack. Depending on the season I cut up fruit for future me to enjoy. I love fruit but sometimes grabing a packaged snack is easy and quicker than cutting up some watermelon. By precutting it I make fruit the easy choice.
I am totally here for all the science behind food and what our body does with it, it has been fascinating to me since I was 10 years old!
The freeze + toast method for breads is also really helpful if you don’t go through them fast enough before they get moldy! Burger buns, english muffins, sandwich bread, etc. I always put them in the freezer so that I don’t waste anything and can take my time eating them.
Yes!! so helpful
I just made a loaf of bread. I’m a single person household. My freezer is the only way I can eat the entire loaf. I pretty much freeze everything to prolong usage. Meal prep for lunches and sometimes dinners always gives me more than I need in a week, so the leftovers all get frozen for future consumption. I’ll always have a healthy, veg-forward meal ready to heat and eat.
I do that too. Freezer make big loaf of bread fresh for long. I also freeze rice, cause I like only fesh cooked, but it’s too time consuming to cook it. Soo I just make 2-3 portion of it, eat 1 and freeze 2.
And you can actually freeze rice too!
My fave way to eat more veggies rn is to roast broccoli in the oven with olive oil and spices instead of boiling it in water 😍 it’s just so much more flavourful and delicious 🤤
I agree
“It burns carbs. It just burns up all your carbs” 💅🏼
Underrated comment
I saw nutritional scientists at Zoe discussing that latest research says calories aren’t even accurate (the almond test) because it depends on how you chew the food and how it is broken down in your digestion so guidelines can be off by 30% or so
How does it change depending on how you chew? That sounds very interesting 😊
@@ashtonhernon5842well some people will break down their food more than others. The more you chew or the more it is digested the more calories and nutrients you get from a food. So one almond worth of almond butter (mechanically broken down to a paste) vs one almond chewed are wildly different in calories and nutrients between people and how it’s been prepared (ie a company can’t really tell you how how many calories or protein or fibre you’ll get from that food). If you look at Zoe on YouTube I think it’s the one that talks about nuts that discusses it.
I have always cooked up a bunch of starch for 2-3 days and kept it in the fridge, so I was accidentally doing something good. I have blood sugar issues, so this is important.
Please, continue to geek out about molecules! I’m a first year student going into nutrition and stumbled across your channel. Super excited to not only learn more but how it can be applied in day to day life.
Thank you so much!
I do this with potatoes to decrease the insulin response. I cook russet potatoes in my instant pot, refrigerate them over night, then heat them up the next day. They taste really good.
Love learning the science behind this–so interesting!
oh dear. I had an ano.rexic friend whose fear food was hot/cooked food. She believed warm food or food that has been cooked at high temp is more caloric due to the energy it took to heat it up. She ate cold soups, pizza, pasta, then raw everything…She is in recovery and I hope she doesn’t find that video.
recently some of Abbey’s videos have been triggering
Well, that was unexpected. I work as an analytical chemist and literally spent all day preparing samples of extruded corn starch so I can measure the degree of retrogradation of the amylose by X-ray diffraction. Didn’t expect to hear amylose, amylopectin, and retrogradation in a nutrition video. Good job with the chemistry. And bonus points for the Maillard reaction and using the term recrystallization. 👍 Also, favorite tip, refrigerate baked potatoes before cutting them up for baked home fries. The retrogradation makes for a firmer fry. ❤
Would that work for sweet potatoes too?
Thanks for covering this. As a scientist, my BS meter went off when I first heard this but after a little digging, I wasn’t able to debunk it so it’s nice to hear someone more educated in the field feels the same.
As an extra bonus, most food actually tastes better the next day after being refrigerated. This allows time for seasoning and sauces to permeate the ingredients, lending more flavor overall.
This is incredibly interesting! We always store a good amount of bread in the freezer so we don’t have to buy a new loaf every few days, and thawing it and toasting tastes even better imo. Other than that, this won’t be useful for my journey since I rarely have leftovers from rice, potatoes and pasta that I can reheat, but it’s definitely good to know.