Wow!

This is pretty mind blowing.

So far the the results are very convincing.

Basically as we know, eating processed starches convert quickly into sugar in the body, promoting diseases like diabetes and weight gain.

This evidence shows that by cooling down and reheating pasta, much less sugar is produced from the pasta. The reheated pasta even less than the cooled pasta, which is still much better than the originally cooked warm pasta.

For video about this see "Trust Me I'm A Doctor" Season 2, Episode 1.

Now I'm wondering if the same type of thing happens with reheated rice and reheated cooked rice noodles?

Of course to get benefit from this you need to cook as you're not generally going to get reheated pasta in restaurants. Also there is the extra work of cooking your pasta in advance.

"We've made a brand new discovery on Trust Me I'm A Doctor", he says, "and it's something that could simply and easily improve health. We can convert a carb-loaded meal into a more healthy fibre-loaded one instead without changing a single ingredient, just the temperature. In other words our leftovers could be healthier for us than the original meal."

http://www.bbc.com/news/magazine-29629761

Maybe a reason why next day lasagna tastes better. To me anyway

ummm must work on Ramen noodles since they are also made from wheat ........

so now I will think of my reheated noodles as "health food"

Gives me an idea for a restaurant called Leftovers, for serious dieters

these resistant starches are used in food production. They can be declared as fiber (or at least in some countries).

The point is also: as longer as you reheat it as less of the resistant starch will go back to its old form.

I doubt that the effect is as strong as they tell. Resistant starch will be processed in the guts and if you put some bigger amount there you'll get some terrible diarrhea.

Of course to get benefit from this you need to cook as you're not generally going to get reheated pasta in restaurants. Also there is the extra work of cooking your pasta in advance.

Or

Of course to get benefit from this you need to cook as you're not generally going to get reheated pasta in restaurants. Also there is the extra work of cooking your pasta in advance.

Or

Interesting point. But "meals" like that are scary in other ways.

Really don't find meals to be very scary - but there is choice of less fat filled combinations.

I was actually thinking more about the highly processed part of it, the chemicals, the processed red meats particularly. Commercial products labelled low fat usually just means they throw in a lot more sugar ... so that's a trap. In general you're much better off buying ACTUAL food.

these resistant starches are used in food production. They can be declared as fiber (or at least in some countries).

The point is also: as longer as you reheat it as less of the resistant starch will go back to its old form.

I doubt that the effect is as strong as they tell. Resistant starch will be processed in the guts and if you put some bigger amount there you'll get some terrible diarrhea.

I would welcome a lot more study on all the details, but I still find this information so far quite useful.

Of course, some people will take this as a free pass to just eat a lot MORE pasta ...

I was actually thinking more about the highly processed part of it, the chemicals, the processed red meats particularly. Commercial products labelled low fat usually just means they throw in a lot more sugar ... so that's a trap. In general you're much better off buying ACTUAL food.

But prepared meals are not all equal to our tasty fast food outlet:

these resistant starches are used in food production. They can be declared as fiber (or at least in some countries).

The point is also: as longer as you reheat it as less of the resistant starch will go back to its old form.

I doubt that the effect is as strong as they tell. Resistant starch will be processed in the guts and if you put some bigger amount there you'll get some terrible diarrhea.

I would welcome a lot more study on all the details, but I still find this information so far quite useful.

Of course, some people will take this as a free pass to just eat a lot MORE pasta ...

I wouldn't overrate it. I think of just a minor effect. No such thing like low carb (or at least slow carb) noodles, if they should also taste good.

these resistant starches are used in food production. They can be declared as fiber (or at least in some countries).

The point is also: as longer as you reheat it as less of the resistant starch will go back to its old form.

I doubt that the effect is as strong as they tell. Resistant starch will be processed in the guts and if you put some bigger amount there you'll get some terrible diarrhea.

I would welcome a lot more study on all the details, but I still find this information so far quite useful.

Of course, some people will take this as a free pass to just eat a lot MORE pasta ...

I wouldn't overrate it. I think of just a minor effect. No such thing like low carb (or at least slow carb) noodles, if they should also taste good.

The results show a major change. Sorry but I think you are revealing a bias not open to new evidence.

Sent from my Lenovo S820_ROW using Thaivisa Connect Thailand mobile app

Cooling down and reheating pasta will sure give you a watery overcooked pasta that is so bad so you eat less of it so less sugar lolll

these resistant starches are used in food production. They can be declared as fiber (or at least in some countries).

The point is also: as longer as you reheat it as less of the resistant starch will go back to its old form.

I doubt that the effect is as strong as they tell. Resistant starch will be processed in the guts and if you put some bigger amount there you'll get some terrible diarrhea.

I would welcome a lot more study on all the details, but I still find this information so far quite useful.

Of course, some people will take this as a free pass to just eat a lot MORE pasta ...

I wouldn't overrate it. I think of just a minor effect. No such thing like low carb (or at least slow carb) noodles, if they should also taste good.

The results show a major change. Sorry but I think you are revealing a bias not open to new evidence.

Sent from my Lenovo S820_ROW using Thaivisa Connect Thailand mobile app

Where did you see results? I see only a newspaper article.....You find 100s of such articles every day. And the contradict each other. So automatic I am being very skeptic and try to avoid to believe things that I just like to hear.

And with reheating they (slowly) loose their state again. So it must depend on how much you reheat.

We made wafers from it with 10 % resistant starch. The very short time backing a wafer wasn't enough to destroy them, but I got really terrible diarrhea from them.

Come one, take your common sense: Do you really believe that you won't get fat from cold pasta in compare to fresh one? I think that is extreme improbable.

Just eat rice noodles instead.

I found the ones with pumpkin look and taste as nice as pastas. They are yellow and creamy tasting.

I buy 6 packs of organic pumpkin rice noodles for 85B at my local temple.

When you are sick of it they have 6 different other flavors.

Then you have corn noodles which are also pretty yummy.

Just eat rice noodles instead.

I found the ones with pumpkin look and taste as nice as pastas. They are yellow and creamy tasting.

I buy 6 packs of organic pumpkin rice noodles for 85B at my local temple.

When you are sick of it they have 6 different other flavors.

Then you have corn noodles which are also pretty yummy.

There are whole wheat noodles and rarely whole wheat organic noodles as well in the better supermarkets. Some people don't like them because they taste like bread. But I love them. (But still don't eat them much).

I don't think the super white rice noodles are any good.

As discussed before: You can make a pizza out of whole wheat and whole rye powder and put only good things on it. Still too much carbs for me but it tastes almost like a real pizza and isn't too bad. Not the 100 % perfect thing but 90 % better than Pizza Company/Pizza Hut, etc etc.

Just eat rice noodles instead.

I found the ones with pumpkin look and taste as nice as pastas. They are yellow and creamy tasting.

I buy 6 packs of organic pumpkin rice noodles for 85B at my local temple.

When you are sick of it they have 6 different other flavors.

Then you have corn noodles which are also pretty yummy.

There are whole wheat noodles and rarely whole wheat organic noodles as well in the better supermarkets. Some people don't like them because they taste like bread. But I love them. (But still don't eat them much).

I don't think the super white rice noodles are any good.

As discussed before: You can make a pizza out of whole wheat and whole rye powder and put only good things on it. Still too much carbs for me but it tastes almost like a real pizza and isn't too bad. Not the 100 % perfect thing but 90 % better than Pizza Company/Pizza Hut, etc etc.

Whole wheat is still wheat ie gluten

Just eat rice noodles instead.

I found the ones with pumpkin look and taste as nice as pastas. They are yellow and creamy tasting.

I buy 6 packs of organic pumpkin rice noodles for 85B at my local temple.

When you are sick of it they have 6 different other flavors.

Then you have corn noodles which are also pretty yummy.

There are whole wheat noodles and rarely whole wheat organic noodles as well in the better supermarkets. Some people don't like them because they taste like bread. But I love them. (But still don't eat them much).

I don't think the super white rice noodles are any good.

As discussed before: You can make a pizza out of whole wheat and whole rye powder and put only good things on it. Still too much carbs for me but it tastes almost like a real pizza and isn't too bad. Not the 100 % perfect thing but 90 % better than Pizza Company/Pizza Hut, etc etc.

Whole wheat is still wheat ie gluten

I have no problem with gluten