A new research has shown that resistant starch, which is formed from the cooling of warm starchy foods, has many benefits for human health.
Normal and resistant starch have different effects on the body. When the starch in pasta is digested, it quickly turns into sugar, but cooking and then cooling it can increase the resistant starch of this food.
According to researchers at the University of Surrey in Guildford, London, this is because ordinary starch is made up of tangled chains of sugar molecules that are easily broken down into individual sugar molecules in your gut, which are then quickly absorbed and, if not burned, turn into fat. But in resistant starch, those glucose chains are no longer broken down in your small intestine (where food is normally broken down and absorbed). What this means is that the flow of glucose into your blood is slow, insulin doesn’t spike, and you feel full for longer.
Eating resistant starch can reduce some of the harmful changes that eating red meat can have on the gut. This starch is naturally present in many foods such as bananas (if they are still green, of course), some grains, and raw barley. But cooking starchy foods and then cooling them can increase their resistant starch. Also, reheating food like pasta makes starch even more resistant. This means less insulin, less blood glucose, less hunger, and more fiber.
Many of us avoid weight gain and seek to lose it. Therefore, we need to make many small changes in our eating habits, and eating cold leftovers of heated foods is one of these ways. Of course, resistant starch does not mean the end of obesity, but it can act as a weapon in this way.
February 3, 2013 22:20
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