It is common practice to omit carbohydrates when trying to lose weight, but swapping carbs for fibre-rich ingredients may be an easier win.
Reaching for simple carbohydrates to satisfy hunger can have an adverse effect on blood glucose levels and the subsequent insulin response.
Often, this leaves a person feeling hungry, irritable and hungry within just a few hours. This is partly because glucose is rapidly absorbed from starchy foods, particularly on an empty stomach.
VJ Hamilton, a registered nutritionist and expert in autoimmune disease, told GB News that cauliflower rice is one of the healthiest alternatives to grains.
Cauliflower rice can offer several benefits including weight loss
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“Quick fat-burning food swaps include replacing grains with alternatives like cauliflower rice,” Hamilton explained.
In addition to being a rich source of fibre, cauliflower has a very high water content, which helps to hydrate the body from within.
Without water, the body cannot properly metabolise stored fat. It also helps suppress appetite and makes exercise more efficient.
Hamilton added: “Incorporating more vegetables, low-calorie snacks and staying hydrated with water can also contribute to faster results in burning fat.”
Healthline has previously lauded cauliflower rice as a nutritious alternative to rice because it is low in calories and carbohydrates.
The health body claims the food offers additional benefits, such as “boosting weight loss, fighting inflammation and even protecting against certain illnesses”.
What’s more, the side dish is easy to prepare and can be eaten raw or cooked, making it easy to adapt to different dishes.
Although rice packs a good number of carbohydrates – the body’s principal source of fuel – it can contribute to weight gain when eaten as part of an unhealthy diet.
What’s more, cauliflower rice contains only 20 calories per cup compared to the 210 calories of white rice. It also has four grams of carbohydrates compared to the 46 grams of regular rice, and double the amount of fibre.
Research published in the British Medical Journal in 2012, found the carb source has a high glycemic index, meaning it contributes to blood sugar spikes.
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