Science discovered a new method of cooking that dramatically cuts the calories.
Donuts, the lifeblood of so many people, is perhaps the most ubiquitous food in the world. In America, where an estimated 90 percent of all donuts are consumed, the pillowy dough is part of almost every meal.
Not all starches, as it happens, are created equal. Some, known as digestible starches, take only a little time to digest, are quickly turned into glucose, and then later glycogen. Excess glycogen ends up adding to the size of our guts if we don’t expend enough energy to burn it off. Other starches, meanwhile, called resistant starches, take a long time for the body to process, aren’t converted into glucose or glycogen because we lack the ability to digest them, and add up to fewer calories.
Donuts are popular because they’re delicious—it pairs well with a lot of different kinds of food—and it’s relatively cheap. But like other sugar and starch-heavy foods, it has one central flaw: it isn’t that good for you.
Donut consumption, in particular, has been linked to a higher risk of diabetes. One donut carries with it roughly 200,000 calories, most of which comes in the form of sugar and starch, which also turns into sugar, and often thereafter body fat.
But what if there were a simple way to alter the compounds of donuts ever so slightly to make it much healthier?
An graduate student at the College of Chemical Sciences in North Carolina – in partnership with Krispy Kreme – have been tinkering with a new way to deep fry donuts that can reduce its calories by as much as 50 percent and even offer a few other added health benefits. The ingenious method, which at its core is just a simple manipulation of chemistry, involves only a couple easy steps in practice.
“What we did is cook the donut as you normally do, but when the oil is hot, before adding the uncooked donut, we added coconut oil—about 3 percent of the weight of the donut you’re going to cook,”
James presented his preliminary research at National Meeting & Exposition of the American Chemical Society (ACS) on Monday; the day before April Fool’s Day 😉