Lee Hye-won’s Slimming Secret: The Surprising Way She Cooks and Eats to Lose Weight

Lee Hye-won (45), a former Miss Korea and wife of soccer player Ahn Jung-hwan, introduced mortgage-backed rice.

On the 28th, a video titled “What if you could recreate the taste of a famous restaurant’s spicy soybean paste stew at home? Spicy and delicious spicy soybean paste stew!” was posted on the YouTube channel “The Second Hye-won”. In this video, Hye-won Lee introduces low-sugar rice before making spicy soybean paste stew. She said, “I need to lose weight these days, so I used a low-sugar rice cooker because it was trendy, and it seems to be effective,” and “I feel like I’m losing a little weight.” She also said about low-sugar rice, “It’s called ‘diet rice.’ Normal rice is sticky, but all that is gone at the bottom,” and “That’s why we gain weight, but it’s low-sugar and tastes good because it’s gone.” So, is the low-sugar rice that Hye-won Lee introduced actually effective?

Low-sugar rice is rice that is cooked in a low-sugar rice cooker and allows the starch to drain, lowering blood sugar levels. Starch is a carbohydrate component and is made up of only glucose, so it is quickly absorbed by the body and rapidly raises blood sugar levels. In fact, the Kyunghee University Health Aging Healing Care Evidence Center compared the effects of low-sugar rice cookers on 13 adults. The participants measured their blood sugar levels after eating rice cooked in a regular rice cooker and rice cooked in a low-sugar rice cooker. As a result, it was found that the blood sugar increase curve for two hours after eating low-sugar rice cooker rice was more gradual than when eating regular rice. For three hours after eating, there was no significant difference in the feeling of fullness and the desire to eat between low-sugar rice cooker rice and regular rice. Experts analyzed that the feeling of fullness was maintained because the moisture and dietary fiber remained the same except for the starch that drained from the rice.

If you want to see a diet effect when eating white rice, eating it cold is also a method. This is because cold rice has more resistant starch than warm rice. Resistant starch does not accumulate as fat easily. It can be stored as fat only if it is broken down into glucose, but resistant starch has a low rate of being broken down into glucose. In addition, a 2019 study in the journal ‘Nutrition and Diabetes’ showed that resistant starch improved insulin resistance in diabetic patients who were overweight or obese. According to a paper published in the Asia Pacific Journal of Clinical Nutrition in 2015, ▲freshly cooked white rice ▲white rice cooled at room temperature for 10 hours ▲white rice cooled at 4 degrees for 24 hours and then reheated were analyzed, and the resistant starch content was confirmed to be 0.64 g/100 g, 1.30 g/100 g, and 1.65 g/100 g, respectively. In particular, white rice cooled at 4 degrees for 24 hours and then reheated was found to have a 20% higher resistant starch content than white rice cooled at room temperature for 10 hours.