Reheating Your Pasta Could Have Health Benefits
Cooling hot pasta turns it into what's called a "resistant starch": a starchy food that will cause a smaller rise in glucose than the same food when it's hot. Resistant starches are therefore a bit better for you than their freshly cooked form. In 2014, Dr. Chris van Tulleken conducted an experiment in which he reheated cooled pasta and fed it to volunteers to see if it kept its resistant starch status. To his surprise, the reheated pasta caused an even smaller glucose spike than the cooled pasta, making it the healthiest option out of the hot, cooled, and reheated meals.
The Surprising Benefit Of Reheating Pasta
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Key Facts In This Video
When you eat a carbohydrate, your body breaks it down into simple sugars and your blood glucose spikes. (0:47)
Cooling down cooked pasta seems to make it resistant to the enzymes that break down carbs. (1:24)
In one experiment, reheated pasta caused an even smaller glucose spike than cooled pasta. (2:27)
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from BI Science