Tag: Reheated pasta

According to a 2014 study by the BBC's 'Trust Me I'm A Doctor,' cooking, cooling, and then reheating pasta can lead to a 50% lower spike in blood glucose levels compared to freshly cooked pasta. This surprising finding is linked to the formation of a special kind of carbohydrate called resistant starch.

According to a study featured in the European Journal of Clinical Nutrition, pasta that has been cooked, chilled, and then reheated may result in a smaller blood sugar spike than freshly cooked pasta. This surprising finding has ignited interest in how the temperature of our food affects its nutritional profile. The answer lies in a fascinating process called retrogradation, where a portion of the starch in pasta changes to a more beneficial form.