Is re-heated pasta less fattening?

LeonCX

Supposedly, it's refrigerated resistant starch that is less absorbed by the body, but I doubt it. A few years ago 2 women wrote a resistant starch diet book. Naturally, they laughed all the way to the bank.

chivalryder

Does microwaving food really change it caloric content? I don't think so. Not a significant amount, at the very least. Does it change how your body digests it? Possibly. Does that make a difference as to how much weight you will lose? No.

raysputin

One study on its own is not enough but the results of this one are heartening. Thank you JenniDaisy for drawing it to our attention.
I wonder if the same happens to the starch in bread when it is made into toast seeing as how it has already been heated during baking.

NK1112

There were no loss in carbs in the reheated pasta, that I read in the linked article. What they found is that the pasta became a resitant starch and therefor didn't raise blood sugar as high .... like 50% less for the pasta that was cooled and then reheated.

Back about 55 years ago, I worked in a restaurant that served spaghetti as one of it's featured dishes ... We cooked the #9 pasta very al-dente and portioned it out onto a stainless steel try by weight. Then the tray would be covered with saran and refrigerated. When an order for spaghetti would come in later that day, a portion would be plunged back into a cooker of boiling water and brought to proper doneness and heat, sauced and served. Who knew, we were improving the nutritional value of spaghetti with our cook-cool-warm up method!

Mr_Knight

There's nothing in the article to justify the "less fattening" tag, all they're really describing is a lowering of the pasta's GI index.