You're listening to Bulletproof Radio with Dave Asprey.

Today's cool fact of the day is that there's an interesting way to cook rice to dramatically

cut the amount of calories and carbohydrates in it.

A guy named Southerr James, an undergrad student at the College of Chemical Sciences

in Sri Lanka and his mentor, discovered that you could cut the number of calories by

50% by cooking rice this way.

What you do is you take rice the way you'd normally cook it, but you add coconut oil about

3% of the weight of the rice before you boil the rice, then you refrigerate it for 12 hours

afterwards.

What this does is this makes a resistant starch that feeds your gut bacteria better and

doesn't raise your blood sugar levels.

What I do is I do that with brain octane because I don't like coconut flavor in my rice

and I get a similar effect from it.

Even if you don't cool the rice right away, you're probably still getting some benefit,

but the idea of eating cooked and cooled rice is actually a great way to make branched

chain carbs that feed gut bacteria but that don't feed you.

When you cut bacteria to eat these branched chain prebiotic types of fiber, they actually

make short chain fatty acids which really does put your body into fat burning mode, which

is kind of cool.

Things like butyric acid that you read about in headstrong and in the bulletproof diet.

As we're getting into the show, I'm going to interview someone who has been a guest

on the show before and as a result of that is featured in the book Game Changers, which

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