A good read by Angela A. Stanton, PhD.
You did not know? Me neither! That probably makes over 6 billion of us–minus the few people who specialized in the science of understanding what happens to starchy foods when they get chilled off after cooking and reheated. I did not know this was a science but apparently it is and it is a super one because now we know how to convert simple starchy carbohydrates into fiber rich low carbohydrate resistant starch, which is a fiber.
A friend of mine from the UK told me about this and I searched on the Internet and lo and behold found the BBC Two program “Trust me I am a doctor” with the episode online that examines what happens to starchy foods in our bodies when we eat them freshly prepared hot, chilled, or reheated. Here they tested pasta in an Italian restaurant on 10 volunteers who then had to take blood…
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