Tag: Cold carbs

Studies have shown that cooling cooked rice for 24 hours can increase its resistant starch content by 2.5 times. This process, called retrogradation, is why many nutrition experts say you should eat resistant starch cold for maximum health benefits.

According to a 2014 BBC experiment, eating cooked, cooled, and reheated pasta can reduce the rise in blood sugar by 50% compared to eating it fresh. This phenomenon is at the heart of the question: are cold carbs better for you? The answer lies in resistant starch, a type of fiber that forms when starchy foods like pasta, rice, and potatoes are cooked and then cooled.