When foods like potatoes and rice are cooked and then cooled, their starch molecules undergo rearrangement to become less “starchy”. Listen in this week as Dee explains the concept of “retrograded resistant starch” and how cooling starchy foods lowers their impact on blood sugar levels.

Reference:
Harris K. F. (2019). An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis. Nutrition Reviews, 77(11), 748–764. https://doi.org/10.1093/nutrit/nuz040

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Diet Science
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Get the latest news and information on health with organic chemist and nutritonist Dee McCaffrey who lost 100 pounds by staying away from processed foods.
One Comment

  1. This is great formation. I had heard that you should eat rice the next day and you have articulated the reason very well.Thank you!

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