Reheated pasta GI difference
I've read a couple of things claiming that allowing your pasta to cool and then reheating it significantly changes its glycemic index resulting in a much lower blood sugar spike after eating.
This sounds too good to be true to me, I enjoy eating pasta and would choose to eat it on a more regular basis if it was less likely to result in that 'post-lunch tiredness' due to no sugar crash. Also, considering my day job is sitting at a desk all day, would this likely aid weight loss (or rather, reduce weight gain)? Is this a big deal?
Source article: www.sciencealert.com/heating-your-pasta-makes-it-significantly-better-for-you - also I've been reading the book 'The clever guts diet' by the same author.
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What happens during cooling and reaheating pasta (or other starchy foods, such as potatoes or rice) is that some starch is converted into resistant starch. "Resistant" means resistant to digestion, like fiber.
Resistant starch is less digestible, so it results in lower glucose spikes:
Replacing digestible starch with resistant starch induces a lower
blood glucose rise after a meal.
Because it's less digestible, it also contains less calories (~2 Cal/g).
Resistant starch is known for few decades, but I don't think it has became a popular way of controlling blood glucose levels or weight, at least not on medical diabetes sites...The preparation sounds complicated and there may be an issue with the taste...
One type of resistant starch is in cooled and reheated pasta; other types are in whole grain products, legumes, green bananas and in foods with added "modified starch."
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