A recent study from Johns Hopkins School of Medicine suggests that cooling and reheating cooked carbohydrates, like rice, pasta, and bread, forms 'resistant starch.' This process prevents rapid spikes in blood sugar and supports gut health. Resistant starch is not digested in the small intestine; instead, it ferments in the large intestine, acting as a prebiotic. It aids in controlling glucose levels, enhances satiety, may reduce constipation, lowers cholesterol, and even decreases colon cancer risk. For best results, prepare carbs a day in advance, refrigerate them overnight, then reheat before eating. This technique can also enhance the benefits of naturally lower glycemic index foods such as brown rice, oats, and beans.
