Its been known that letting starchy foods like potatoes and pasta cool after cooking turns it into ‘resistant starch’ which is much better for you.
But when the team in the BBC series ‘Trust Me I’m a Doctor’ tested this, what they found nobody expected.
Not only is it true that cooling down cooked starches turns some of it into a more beneficial resistant form, but if you then re-heat it, it does not revert to the original form as you might expect but progresses even further into the more resistant form.
The benefits of this are two fold. First, because it is harder to digest, its Glycemic Index is lower and so does not produce as strong an insulin response. Secondly, it can reach the large intestine where it acts more like a fibre feeding the good bacteria which has significant beneficial effects.
Presenter Dr Chris van Tulleken said “We’ve made a brand new discovery on Trust Me I’m A Doctor and it’s something that could simply and easily improve health. We can convert a carb-loaded meal into a more healthy fibre-loaded one instead without changing a single ingredient, just the temperature. In other words our leftovers could be healthier for us than the original meal.”