Sun, Sep-13-15, 07:15
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Senior Member
Posts: 15,075
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Plan: mostly milkfat
Stats: 190/152.4/154
BF:
Progress: 104%
Location: Ontario
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Okay, that makes sense. Take a rice with 1 percent resistant starch, put it through a process that multiplies the level of resistant starch by 10. Then suggest the possibility that starting with a rice that normally has 5 percent resistant starch might yield a 50 percent resistant starch content...
Science Daily really isn't a newspaper. It just puts out, unaltered, whatever some university or in this case the American Chemical Society puts out as a press release.
Even so, the truth is often buried in the copy. Should have caught this;
Quote:
By using a specific heating and cooking regimen, he says, the scientists concluded that "if the best rice variety is processed, it might reduce the calories by about 50-60 percent."
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Which is as much as saying that the best rice variety hasn't been processed, and they have no idea what will happen once the actual experiment is carried out.
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