Hot off The Presses: A Brand New Strategy That Let’s You Eat Your Favorite Pasta And Still Lose The Fat!
Many food-lovers worry about pasta making them fat. But could simply cooling and then reheating your meal make it better for you?
You may know that pasta is a carbohydrate, and like all carbohydrates it gets broken down in your guts and then absorbed as simple sugars, which in turn makes your blood glucose soar.
In response to this surge in blood glucose our bodies produce a rush of the hormone insulin to get your blood glucose back down to normal as swiftly as possible, because persistently high levels of glucose in the blood are extremely unhealthy.
A rapid rise in blood glucose, followed by a rapid fall, can often make you feel hungry again quite soon after a meal. It’s true of sugary sweets and cakes, but it’s also true for things like pasta, potatoes, white rice and white bread. That’s why usually we emphasize the importance of eating foods that are rich in fiber, as these foods produce a much more gradual rise and fall in your blood sugars.
But what if you could change pasta or potatoes into a food that, to the body, acts much more like fiber? Well, it seems you can. Cooking pasta and then cooling it down changes the structure of the pasta, turning it into something that is called “resistant starch”.
It’s called “resistant starch” because once pasta, potatoes or any starchy food is cooked and cooled it becomes resistant to the normal enzymes in our gut that break carbohydrates down and releases glucose that then causes the familiar blood sugar surge.
So, according to scientist Dr Denise Robertson, from the University of Surrey, if you cook and cool pasta down then your body will treat it much more like fiber, creating a smaller glucose peak and helping feed the good bacteria that reside down in your gut. You will also absorb fewer calories, making this a win-win situation.
One obvious problem is that many people don’t really like cold pasta. So what would happen if you took the cold pasta and warmed it up?
Testing was done and so what did happen?
Amazingly it was found that cooking, cooling and then reheating the pasta had an even more dramatic effect. Or, to be precise, an even smaller effect on blood glucose.
In fact, it reduced the rise in blood glucose by 50%!!!
This means that reheating the pasta made it into an even more “resistant starch”. It’s an extraordinary result and one never measured before.
So now you can turn your favorite decadent pasta into a more healthy fiber-loaded meal without changing a single ingredient, just the temperature. In other words your leftovers can now be healthier for you than the original meal. Eat your pasta and still lose fat, awesome!
See you at your next adjustment!