吃米飯會發胖？那怎樣防止呢？
Rice might be a staple in many cuisines around the world, but let's face it - all the starch isn't exactly great for you. In fact, just 1 cup of cooked rice contains around 240 calories, which will be easily converted into fat if they're not burnt off.
世界上很多地方都把米飯當作主食，然而澱粉並非對人百益無害。一個杯子那麼多的米飯就含有240卡路里，如果這些主食沒被消化，就將轉化爲脂肪。
But researchers have figured out a simple way to manipulate all that starch and make it more resistant to being broken down into glucose (calorie-laden sugars).
但是研究人員已經找到了解決這類澱粉的好方法，能讓澱粉不易分解爲葡萄糖（葡萄糖是一種含大量卡路里的糖類）。
You'll first need to add a dollop of coconut oil to your boiling water - about 3 percent of the weight of the rice you're about to add, which is roughly a teaspoon for half a cup of rice. Next, pour your rice in, turn the heat down to a simmer, and cook for 8-10 minutes.
首先，在開水中加入少許椰子油，再加入一匙大米（相當於半杯的量），椰子油的用量控制在大米用量的百分之三。然後小火慢煨8-10分鐘。
When your rice is cooked, you need to put it in the fridge for 12 hours. Once that's done, you can just reheat it in the microwave to serve, and you'll be eating something with a potential 50 to 60 percent reduction in calories.
隨後將煮好的飯放入冰箱12小時。取出後即可用微波爐重新加熱，這樣就能吃到卡路里有可能減少了50%到60%的米飯了。
How does this work? Starches in rice come in digestible and indigestible varieties - digestible starches are quickly turned into glucose and stored as fat if we don't burn them up, whereas indigestible starches aren't.
這樣做的原理是什麼呢？米飯中的澱粉分爲可消化和不可消化兩種，可消化的澱粉會很快轉化爲葡萄糖，如果不加以消耗，將以脂肪的形式儲存在體內；不可消化的澱粉則不然。
The coconut oil works by interacting with the starch molecules and changing their architecture. Cooling for 12 hours then leads to the formation of hydrogen bonds between a starch component called amylose outside the rice grains, which converts them to an indigestible starch.
椰子油能作用於澱粉分子，改變其分子結構。12小時的製冷將在位於米粒外的澱粉多糖間形成氫鍵，使其轉化爲不可消化的澱粉。
