They Say ‘Rice Makes You Fat’, But This One Simple Trick Can Fix That

For a lot of us in Asia, we can’t imagine a full blown meal without our daily satisfying staple of white, fluffy, aromatic rice. And it’s not just Asia where rice is an important part of our daily grub. In the Caribbean, the grains are often mixed with beans and enjoyed. In other parts of the world too, like the United States and Middle East, rice is consumed though in moderate quantities.

The bad news is that the white refined rice that you’re enjoying at lunch is probably not best for you.

Source: bigapplecurry

It comes with higher chances of diabetes because a cup of cooked rice is almost 200 calories as starch and turns into sugar and then the consequent love handles.

Since giving up rice isn’t a very pleasing option for most of us, luckily enough an undergraduate student at the College of Chemical Sciences in Sri Lanka and his mentor have been looking at how to cut down calories. The Independent came out with the story of the scientists who came up with a way to cut down calories in rice by 50 percent and even add a couple of other health benefits. It’s easy to use and way healthier for our bodies.

Sudhair James explains how they got around to making the grain healthier.

“What we did is cook the rice as you normally do, but when the water is boiling, before adding the raw rice, we added coconut oil—about 3 percent of the weight of the rice you’re going to cook.

After it was ready, we let it cool in the refrigerator for about 12 hours. That’s it.” 


Knowing your starches – the one with calories and the one without.

It’s just a little to do with tweaking its chemistry. Thanks to science, research suggests that starches can be modified according to the methods of preparation of the food.

Source: Shutterstock/Food Network

Adding Oil Before Cooking Rice And Cooling It Afterwards Resulted In 10-12% Calorie Reduction.

Dr. Pushparajah Thavarajah, a professor who is supervising the research explains,

“If you can reduce the digestible starch in something like steamed rice, you can reduce the calories.The impact could be huge.”

So James and Thavarajah tested eight kinds of recipes on 38 varieties of rice found in Sri Lanka. They found that by adding a lipid, like coconut oil which is commonly used in Sri Lanka, before cooking the rice and then cooling it immediately afterwards there was up to a 10-12% reduction in calories.

Source: Chemistry2011

James says,

“The oil interacts with the starch in rice and changes its architecture. Chilling the rice then helps foster the conversion of starches. The result is a healthier serving, even when you heat it back up.”

We all know how obsessed people are with calories nowadays and with good cause; in this age obesity is a very real concern, even in kids. Keeping with this scenario, a 10 percent reduction in calorie levels is a big deal. In developing nations, where people rely heavily on this cheap staple as food, obesity due to rice is a new worry.


Thavarajah says,

“Obesity has been a problem in the United States for some time. But it’s becoming a problem in Asia, too. People are eating larger and larger portions of rice, which isn’t good.”

They are also experimenting to see if other oils could be used as alternatives to coconut oil such as sunflower oil.

Source: ScoopWhoop

8 Everyday Food Items That Could Kill You If Eaten Raw

Yes, mom once told you not to have too many peanuts in one go, or drink water right after dry fruits, in case you didn’t want an upset stomach. But, we are talking about regular, everyday foods that can actually put you to sleep forever. Have them the wrong way, or the wrong amount, and you’d be asking for a serious amount of trouble.

So, here are 8 everyday food items that could be lethal if you have them wrong.

1. Raw rajma contains traces of cyanide.

Rajma? I know, a ridiculous prospect that one of our most common and staple gravy base of beans are poisonous. None of us are dead. Well, that’s only because we cook them. Raw red kidney beans have a fair amount of cyanide, which if the beans are crushed will react to create hydrogen cyanide – something that is fatal even in the smallest amounts. So, don’t swallow any raw kidney beans, especially if you were planning on chewing them.


2. Apple seeds contain small traces of cyanide.

There goes the ‘an apple a day’ phrase right out the window. Apples seeds, much like the red kidney beans, contain traces of cyanide. Although, in extremely small amounts, the seeds in one apple aren’t enough to kill. Get you feeling nauseated and sick, but not proving to be fatal. But, have enough of them and it is perfectly possible to kill yourself.


3. Potatoes may produce glycoalkaloid.

Although, it is uncommon for someone to fall ill or die from eating potatoes, such cases are not unheard of. Potato leaves and stems – and, potatoes that have been left long enough to turn green – contain a fair amount of a toxic chemical called glycoalkaloid. Cases of poisoning are rare, so you can enjoy your mash. Although, you’d want to leave anything that’s green.


4. Nutmeg has myristicin, which may cause serious problems.

Ingesting small amounts of this holiday spice is known to cause hallucinogenic symptoms (not the fun kind). Not that nutmeg poisoning is very common, but just about 5 grams of it can cause convulsions. 8 grams and you’d be in the middle of some serious seizures. Clearly, this is not a spice to be messed around with.


5. Castor seeds have ricin, which is highly toxic.

Ah, the spoons of this supposedly super healthy oil that you were probably forced to consume on a daily basis as a kid, actually comes from a pretty scary source. While castor oil is fairly common in households, the beans it is extracted from are extremely poisonous. In fact, one bean is enough to kill a human being, and four to kill a horse. All this, because of a chemical called ricin.


6. Cassava contains high amounts of cyanide.

The famous woody shrub, native to South America and a staple part of the diet in Africa, has the edible starchy root from which you get Tapioca. In fact, cassava is popularly steamed or boiled and served as a street snack across Africa. But, the leaves and even the cassava root are surprisingly rich in cyanide. You know what cyanide does to you right?


7. Raw cashews have urushiol, the poison ivy chemical.

Here’s a ‘the more you know’ moment. The raw cashews that we chew down aren’t exactly raw. To be precise, cashew nuts go through a process which cleans them of a chemical called urushiol – something that is also commonly found in poison ivy plants or poison oak. Having raw cashews would then have the equivalent effect that poisoning from the ivy would. And, for those who are allergic, it could prove fatal.


8. Bitter almonds contain high traces of cyanide.

So, there are the sweet almonds that we use commonly, and then there are bitter almonds. Bitter almonds are used to extract oil and in certain recipes where it is cooked. But eat about a handful of them raw, and you’d be in serious trouble. Raw bitter almonds contain extremely high amounts of cyanide, which by now you know is bad news.


Source: ScoopWhoop

16 Eating Disorders That You Might Not Be Aware That You Are Suffering From

Eating disorders. I want to tell you three things about them. Anorexia and Bulimia aren’t the only ones, they’re everywhere and we don’t know nearly enough about them.

Read on for some of the most obscure eating disorders that exist and you might discover you know someone who has ’em!

1. Anthropophagy

Anthropophagy is another term for cannibalism

Now, this is a pretty solid no-no in ‘civilised’ society, but there are remote tribes around the world that practise it. There is also a small percentage of people who live in modern societies who identify as cannibals and occasionally will seek out willing participants who will let them eat small fatty parts of their bodies.

Source: Megaboom Radio

2. Orthorexia

Orthorexics have an unhealthy obsession with eating only and very healthy foods

I know, it sounds like a pretty great condition, but it makes one cautious about organic and what they see as pure foods to such an extent that it can overtake their lives and impede on their eating habits.

Source: Tsk

3. Chewing And Spitting

A person suffering from this chews their food and spits it out to cut back on calories and fat intake

Another avatar of anorexia, this is for people who like food and don’t necessarily want to cut it out all together, but who also don’t want to feel the guilt of eating.

Source: Serious Eats

4. Pica

People who live with pica have an obsessive compulsive feeling to eat non-food items such as dirt, chalk, paint, soap, or even cigarette butts

Not only is pica an eating disorder, it is also a mental health issue.

Source: Huffington Post

5. Bigorexia or Muscle Dysmorphia

People suffering from it often do as much as they can to create abnormal muscle gain.

Sometimes called reverse anerexia nervosa, muscle dymorphia is the obsession that one isn’t muscular enough to meet their own or someone else’s standard of fitness, believing his or herself to be too skinny. Their diets are extremely limited and unhealthy for their sizes and workout routines.

Source: Bro Science

6. Xylophagia

Imagine suffering from a compulsion to eat wood. That’s what xylophagics suffer from

Kids do often ingest such items, however an adult known to commonly ingest pencils, paper, or bark off trees can be diagnosed with Xylophagia.

Source: Dempsey’s Resolution Fitness

7. Night Eating Syndrome

Night eating syndrome sufferers delay their food intake until the late evening, or have a habit of waking up in the middle of the night to eat

These people aren’t necessarily binge eaters, but at times believe that before they’re able to sleep, or get back to sleep, they have to eat something.

Source: Huffington Post

8. Trichophagia

People with trichophagia eat hair

In a severe case of the disorder, one has to undergo surgery to remove large hair ball blockages that get stuck in the intestines, causing major health issues while making it impossible for food to be digested.

Source: Kidspot

9. Urophagia

The drinking of urine is diagnosed as urophagia

This doesn’t mean that a person drinks their own pee – they may drink others as well.

Source: Above The Law

10. Geophagy

Geophagy sufferers have a preference for the taste of earth

They eat dirt, clay, chalk, and mud. The condition could cause serious infections because at times animal feces can be in any of those substances and people can become sick from parasites and bugs.

Source: Treasured Canine

11. Coprophagia

Coprophagia describes people who eat feces

Yep, poop. This disorder is extremely rare in humans, but not impossible.

Source: Live Science

12. Dermatillomania

This is the eating of skin picked off from one’s body

A control disorder, Dermatillomania is a condition where a person repeatedly and almost continuously picks at their skin. Some people with dermatillomania go a step further and eat what they pick off, including dead skin and scabs.

Source: BFRB

13. Body Dysmorphic Disorder

Body dysmorphic disorder gives one a distorted view of the reality of themselves

While this disorder isn’t relegated specifically to diet, the effect can have an impact on someone’s eating habits. A morphed body image would lead one to take on diets and exercises that their body cannot handle.

Source: Doctor Oz

14. Anorexia Athletica

A person with anorexia athletica is obsessed with compulsive exercising

These people may look as if they love all things fitness, but the underlying theme between them and a person who likes to hit the gym frequently is that it has a negative impact on their day to day activities, work, and relationships.

Source: Dr. Maria Luque

15. Selective Eating Disorder

This can sometimes lead people to thinking that it’s just a case of someone being a ‘picky eater’

However, many suffering with SED believe that there is only a finite amount of foods that they can eat. “People who are picky aren’t doing this just to be stubborn,” said eating researcher Nancy Zucker of Duke University, to Live Science. “Extremely picky eaters experience food differently than the rest of us.”

Source: Little Rock

16. Binge-Eating Disorder

This is an eating disorder characterised by recurrent episodes of eating large quantities of food (often very quickly and to the point of discomfort)

Binges are usually accompanied by a feeling of a loss of control, shame, distress or guilt afterwards.

Source: Medscape

Credits: ScoopWhoop

26 Gorgeous Desserts That Are So Picture Perfect, You’ll Almost Feel Guilty Eating Them

Science says that food tastes better when it looks good. Yeah, undoubtedly. Food is art. However, there are times when it’s all sunshine on the plate and it gets hard to even think about eating it.

Here’s a list of desserts which are too beautiful to eat:


Source: Gunosy



Source: Not Quite Nigella



Source: Instagram




Source: She Knows






Source: The Huffington Post


Source: Instagram


Source: Food and Wine


Source: Conde Nast Traveller



Source: Food and Wine


Source: Bon Appetit














‘There is no love sincerer than the love of food’ – George Bernard Shaw


Source: ScoopWhoop

Whoever Said Don’t Eat Carbs Can Eat Their Words Because Science Says Carbs Are Healthy

We know we are risking it by going against your gym instructor, diet expert with an experience of X years and your personal nutritionist who helped you get shed X kilos – basically all those people who conditioned you into loathing carbs, but it is true and it is backed by science that carbs are good for your health.

Remember your grandmom serving nice homemade food with generous dollops of ghee? Maybe she wasn’t all that wrong.

Source: Giphy

Let’s turn to Japan. Japan boasts the world’s second highest life expectancy and an obesity rate of just 3.5 percent – compared to America’s 35 percent. 

What do you think is the reason behind Japan’s super duper good health rate? You might not feel like believing it but it is their grain-heavy and carb-rich diet.

Eating ‘real food’ is never a bad idea! *does the foodie high-five*

Source: YouTube

For those who did not know, Japan has a nutritional guideline and it reflects the country’s traditional diet, which is high in grains, fish and soybean products, but low in fat.

And a new study by researchers at the National Center for Global Health and Medicine in Tokyo, reveals that “people who strongly adhere to Japan’s recommended dietary guidelines are 15 percent less likely to die of any cause – such as cardiovascular disease and stroke – compared to those who don’t adhere well.”

Good news for people who love food – you do not have to choose between your health and your beloved carbs.

Source: Giphy

James DiNicolantonio, a cardiovascular research scientist at St. Luke’s Mid America Heart Institute, whovehemently defends to death the theory that sugar and carbs cause obesity and other metabolic diseases, also encourages people to eat more high-fat, high-calorie foods to make them feel more full and help them lose weight. 

*faith in human attitude towards food restored*

Source: obeictive

“Combining a high intake of carbohydrates and fat is the perfect storm for obesity,” he told the HuffPost.

“The Japanese tend to eat high carb (both rice and vegetables) but a low intake of fat.”

Source: Giphy

The trick that works for the Japanese might be the fact that the average Japanese person walks over 7,000 steps a day. *remembers her sports shoes*

“We can learn a lot about how to be healthy from the Japanese, and it really comes down to eating real food and exercising,” he told the HuffPost.

Source: Giphy

*Runs to office cafeteria to place an order for food (truck)loaded with carbs*

Source: ScoopWhoop

This 5-Day Diet That Apparently Helps You Lose Weight Real Quick Is Breaking The Internet

If there is one word that stands testimony to my weak will power, horrible determination and bad decision making, it is well-hidden in the word ‘dieting’. Anyone who tried to follow a diet routine or went off sugar at some point in their life would know that food haunts and how.

But we cannot overlook the risk of diseases old age and extra weight brings with it. While most diet-regimes require an extremely military level of commitment, researchers have come up with a diet-regime which allows you to eat whatever you want to, cuts down risks of weight-related diseases and keeps you healthy. Welcome to the world of Fast Mimicking Diet. 

Source: Giphy

The main researcher behind the fast mimicking diet, Valter Longo, owns a patent on the FMD (published January 2015) and a company which has designed a comprehensive packaged FMD dietary product ProLon.

The Fast Mimicking Diet involves five days of limited caloric intake each month.

 That’s it. Five days, and things are sorted for you!

Source: Telegraph

Let us break it down for the nutrition geeks and diet enthusiasts.

The regime requires 100% adherence. I mean, obviously.

“The best preparation is to gradually ease into the five-day plan. It is far easier to eat smaller meals in the run-up and cut out snacking and caffeinated drinks (which also come with high calories) altogether, over a period of days before the regime begins, than to suddenly and extremely change your food intake.

On paper, the first day should be the easiest, with meals containing 1,090 calories (10% protein, 56% fat, 34% carbohydrates. That’s more than the four remaining days, which only have 725 calories (9% protein, 44% fat, 47% carb),” a report in Quartz wrote.

Here’s your chart:

Source: Pinterest

After four days of successful fasting, I mean who wouldn’t want to make up for all the treats that went uneaten – by splurging on fatty foods or going bonkers overeating.

But make sure to go back to eating gradually and steadily after your four days of dieting.

It not only helps you reduce extra weight but promotes multi-system regeneration, enhanced cognitive performance and health span, reduces cancer-related and diabetes-related risk and most importantly, lets you live a happy life!

Boost some good cholesterol and lead a healthy life while slaying some fat, frying and burning them calories, and brushing bad calories off your system with this regime.

Credits: ScoopWhoop

Forget Mirchi & Pyaaz, You Need To Try Out These 10 Unusual Pakodas Right Now

On a breezy, cold day, what can please you better than a glass of chai and a plate full of piping hot sumptuous pakodas?

Even if we have tried and drooled over India’s famous pakodas, be it Hyderabad’s famous mirchi bajji or Delhi’s Ram laddus and Rajasthan’s Mirchi Ke Pakode, there are some that are waiting to be explored, popularised and devoured!

1. Chocolate Pakoda

What can be better than pakodas and chocolates? Chocolate pakodas, du-uh!

Now all of us have heard of fritters made with vegetables in batters of besan but who would have thought chocolate pakodas were a thing! Mix these ingredients and just deep fry it! *Excuse me while I make myself some and return from a trip to heaven*


Source: dishmaps


2. Bhabra Pakoda

It is made by mixing green chickpeas in a thick besan batter.

Grab some green chickpeas and mix them in a thick besan batter. Graduate to fry them devour, mere mortals! You got to taste them! How is it different from vadas, you ask? Well, chickpeas work their magic on them.


Source: YouTube


3. Patta Pakoda

These pakodas are made using spinach, kankaua (commelina benghalensis), sweet potato leaves, tender pumpkin leaves, or tender chickpea shoots.

This is easily my favourite. A whole leaf is coated in a thin besan batter and fried till it’s crispy and sharp in flavours. You can use spinach, kankaua (Commelina benghalensis), sweet potato leaves, tender pumpkin leaves, or tender chickpea shoots. Chomp on these light, crunchy goo(oooh)dness.

Source: Pinterest

4. Bhen ke Pakode

It is made by deep-frying lotus roots. The name is legendary, we know.

Chop some lotus roots up, and mix them in a batter of besan. You can add any seasoning you want to, because why not? Add some spices, fry them, serve it with chutney(s) to cheer yourself up. What can be a better pakoda than a pakoda that lets you cuss!

Source: YouTube

5. Flower Pakodas

It is made of pumpkin/agasti/jute/drumstick/kachnar flowers.

Go for pumpkin flowers, agasti flowers, jute flowers, drumstick flowers or kachnar (Bauhinia) flowers, whip up a batter of besan and cook yourself a plate of delicacies that feel, smell and taste like love!

Source: foodandstyle

6. Rikwachh Pakoda

It is made of Colocassia leaf and a spicy besan paste.

Take a large leaf of Colocasia, smother some spiced besan paste on it, roll it up, cut it into pieces and fry them up deep in oil. Gorge on these soft-on-the-inside, crisp-on-the-outside delights. *oh the feels*

Source: Foodiefun

7. Bada

A flat urad dal fritter, with peppercorns, ginger and asafoetida.

This is basically a flat urad dal fritter drizzled with grounded/whole peppercorns, pounded fresh ginger and a dash of asafoetida (heeng).

Source: verygoodrecipe

8. Kalmi Bade

These fritters are made of chana and urad dal, poached in boiled water and fried.

Soak chana and urad dal, turn it into a thick paste, add spices and shape them into a large ball. Either poach the large balls in boiling water or fry it. Cut the large ball in cubes and deep-fry it again. Cripsy, crunchy, and all kinds of yum, these badas are often served with a watery tamarind chutney for them to soak up and add a tamarindy zest to it.

Source: verygoodrecipes

9. Fulouri

These light pakodas are made with besan, or soaked chana dal paste and whipped vigorously to aerate it. 

Something that started off traditionally, the batter of fulouri pakoda, made with besan, or soaked chana dal paste, is whipped vigorously to aerate it, as a result of which, these fritters are lightweight, crispy AND soft. You don’t need an excuse for cheating anymore.

Source: diabetes

10. Mungodi

These healthy pakodas are made of mung dal, and with a generous amount of cumin, ginger and asafoetida.

Made of soaked and ground mung dal, and with a generous amount of cumin, ginger and asafoetida (heeng) going into it, these pakodas are light, digestible, and healthy. In case you wanted a healthy pakoda option, here’s your yummy pick.

Source: erecipe


Source: ScoopWhoop

If You’re A Fitness Freak, Science Says Have More Chocolate. WHAT!

Are you the kind of person who feels guilty after eating a tiny bar of chocolate? Do you die a little every day because your determination towards your fitness goals shadows your urge to eat chocolates? Well, not anymore. Science brings good news to you – the kind of news that might make you want to marry science.


Source: Giphy

 A new study published in the Journal of the International Society of Sports Medicine reveals that epicatechin, a plant nutrient found in cocoa, is responsible for increased stamina and endurance during fitness.


Source: Giphy


“Adding a little dark chocolate to a training diet may effortlessly improve endurance performance, according to a new study of sports nutrition.”

The findings point towards improvement both for athletes looking for an edge and those hoping for (any) excuse to indulge.

Researchers from England’s Kingston University tested eight male cyclists before and after swapping regular snacks for about one and a half squares of either dark or white chocolate every day for two weeks. Just to make things clear here, white chocolate is totally cocoa free.

Source: Giphy

Results, you ask? “The riders who had eaten the dark chocolate performed far better in physical tests after two weeks than their white-chocolate counterparts. They used less oxygen, rode longer before tiring, and covered a larger sprinting distance than previously.”

“The upshot of these findings would seem to be that recreational athletes who would like to improve their performance might consider swapping a daily cookie or soda for a square or two of dark chocolate”, said Rishikesh Kankesh Patel, a graduate student at Kingston University who led the study.

But he cautioned that “scientists do not yet know the ideal dosage of dark chocolate for athletes.” 

Maybe, more than 40 grams is not going to help your waistline but, like they say, everything in moderation…including moderation.

This Ingredient Is The Secret Behind Making The World’s Best Chocolate Cake

For all you confection connoisseurs out there, this is the moment of your reckoning; the moment you’ve been so dearly waiting for. Now, if you’re any good at baking, you’ve probably already realised that it’s difficult to absolutely nail the perfect chocolate cake. Well, we have an answer to this that you’ve been looking for so desperately. Put your faith in us now; this one’s as awesome as it is confusing.

One of the first recipes including this secret ingredient is as old as World War II.

Considering the fact that most staples like oil, eggs and butter were scarce around WWII. In turn cooks turned toward this ingredient to rectify simpler and common problems with chocolate cakes, like them being too dry.


In more recent times, an American chef made the ingredient more popular in a Cosmopolitan article.

A Kansas city chef, Jasper J Mirabile Jr revealed that he discovered the secret ingredient from an older recipe written by his mother. And, it is definitely not along the lines of what you might expect it to be.


Drum rolls. So, what’s the secret ingredient, you ask? It’s mayonnaise.

According to Mirabile, mayo is an excellent substitute for oil, it balances out the sweetness of sugar and prevents the cake from drying out. Now, this works in favour of vegans and dairy lovers alike, considering the number of different kinds of mayonnaise you can find in markets nowadays. In fact, not just chocolate cakes, this ingredient can be used for any cake with a particularly strong flavour base. Like a spice cake also.

Credits: ScoopWhoop