The BBC News recently ran an article on the effects of cooking, cooling and reheating on how our bodies digest potatoes and pasta. According to the article, cooking and cooling makes these carbohydrates healthier.
Carbohydrates like potatoes and pasta are broken down in the gut and absorbed as simple sugars. This results in a spike in blood glucose, followed by a spike in insulin to bring the glucose level back to normal. This rise and fall in blood glucose can make you feel hungry right after a big meal. However, cooking and cooling makes them resistant to the enzymes that normally break the carbohydrates down…the result is a slower release of glucose into the body. It turns out that reheating makes them even more resistant to enzymatic breakdown so that the spike in glucose is even slower.
For the full article go to: http://www.bbc.com/news/magazine-29629761