resistant starch in pasta -- BBC tests it out

camtosh

Small test, but worth looking into.... cooled, then reheated pasta had 50% less rise in blood sugars, they report.

http://www.bbc.com/news/magazine-29629761

Dragonwolf

That seems to be a common thing in starchy foods. Rice and potatoes do the same thing. I think I saw one reference that potatoes that were cooked, cooled, then cooked and cooled again had like half again as much resistant starch as potatoes that were only cooked and cooled once.

Sabine_Stroehm

It's like the caffeine in a tea bag! Interesting study!