隔夜菜不能丟,它更有助于你的健康
Don't bin leftover food - it's better for you second time around!
From congealed curry to cold pasta, you may think there's nothing more dispiriting than a fridge full of leftovers.
凝固的咖喱、冰涼的意大利面,你會發現沒有什么比打開冰箱后發現滿是剩菜更令人沮喪啦.
But scientists are saying these dishes could have surprising health benefits, thanks to the chemical reactions that take place when food is left overnight.
但是科學家們卻發現這些隔夜菜對健康有著驚人的益處,這主要得益于它們在過夜時所發生的化學反應.
From glowing skin to trimmer waists, we reveal why yesterday's supper could be so good for you.
從光滑的皮膚到纖細的腰部,我們就可以知道隔夜飯為什么會對你的身體有好處.
COLD RICE TO STAY SLIM
冷飯保持身體苗條
Rice, when chilled overnight can contain up to 60 per cent fewer calories than when freshly cooked — potentially dropping from 130 calories per 100g to just 52. But you need to cook it in the right way, according to research presented to the American Chemical Society.
提交給美國化學學會的一項研究顯示,大米被冷藏一夜后,它的熱量比新鮮烹制時減少達六成,從130卡路里/100克直降到52卡路里/100克.不過,這需要你以正確的方法去烹調.
When the water is boiling, before the rice is added, pour a little coconut oil into the pan — about 3 percent of the weight of the rice you're using. When cooked, leave in the fridge for 12 hours to hugely reduce the calories.
當水沸騰后,先向鍋里倒入約為大米總重3%的椰子油,然后再倒入大米.煮熟后的大米再放入冰箱12小時會大大減少其所含熱量.
This exciting phenomenon is down to the way starch in the rice changes when it is heated then cooled.
之所以會出現這種令人興奮的現象,是由于大米中所含淀粉的形態在加熱并冷藏后改變了.
When cooked rice is eaten, its starch is turned into the sugar — glucose — by the body and converted into fat if not burned off.
煮熟的大米被吃下去時,它所含的淀粉會轉化為糖,確切的說是葡萄糖,如果它們沒有被消耗,就會轉化成脂肪.
However, when rice is chilled, its starch becomes what is called 'resistant starch', which the body cannot digest. This means it is not included in the calorie count.
然而,把米飯放入冰箱后,淀粉會轉化成"抗酶解淀粉",它無法被人體消化吸收,因此也就不會增加人體內的卡路里了.
