Its strange with us scientists…while on one hand we dream of changing the world with our glorious scientific break throughs, few of us pay any attention to the very substance that makes and changes us – our food. Taking a seriously huge amount of credits in Nutrition Science while doing my Bachelors in Biochemistry, and then doing my Masters dissertation on a topic in Food Nutrition as well, I hadn’t really imagined that what I was learning then was be so handy in my kitchen one day! Now, time and again, I find my self waiting a moment to think about the scientific logic behind cooking in a certain way, or adding a particular ingredient to the dish. Makes me smile…afterall, if you can’t use the glorious science in your daily life, what’s the point of it?
So here I share all my cooking and health tips…Hope you find them beneficial…
1. Washing rice before cooking it is a common practise. However, both vitamins thiamin and nicotinic acid are located in other husk parts of rice kernels.Rice polishing may take away a considerable proportion of these vitamins. Further, repeated rigorous washing for further remove up to 40% of these vitamins, make the rice essentially a source of just starch! Hence, try not to wash the rice for more than 2 times and even then, don’t do it every vigorously. The light washing is enough to remove all physical impurities and yet keep the vitamins intact. if you are worried about the whitening of water when you wash rice thinking that its impure, try switching to brown or unpolished rice.
2. Potatoes are a very basic in any kitchen and not only do I have an exclusive section on this site dedicated to their lot, but I have even extensively written about them. While you do contain many nutrients, they are mostly known for their starch and fibre content. Starch is nothing but complex glucose and all excess glucose is converted to fat as storage nutrition in the body. So potatoes are not the best diet food I would say. Also, since Starch is just another, more concentrated form of glucose, potatoes are often off limits to diabetics. An easy solution to this is peeling and boiling potatoes before use. Boiling removes 90% of the starch content from potatoes and peeling with just increase the surface area for starch extraction. The resulting boiled potatoes are a lot less calorific but still retain their fibre content…less sinful in totality