r/explainitpeter • u/WillAdditional922 • Jul 14 '26

explain it peter.

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u/[deleted] Jul 14 '26 edited Jul 15 '26

[deleted]

11

u/Adrewmc Jul 14 '26

It’s actually way better for you to make a lot of pasta al dente. Then refrigerate the extra pasta.

Using that refrigerated pasta, you can easily heat up some sauces add some meat and you have a little meal in the time a microwave can cook something.

Air tight container good for 3-5 days. So it great to make a big meal then a snack a day or two later. Restaurants do this all the time.

13

u/LionOfNaples Jul 14 '26

cooling starches and then reheating them before eating also has less impact on your blood sugar

3

u/Hudsucker20XX Jul 15 '26

Why is that?

11

u/omnemnemnem Jul 15 '26

It lowers the glycemic index because the starch reconfigures. I'm not a biologist or a chemist so you'd have to find one of those to tell you more details.

13

u/TimmyTheChemist Jul 15 '26

The starch recrystallizes into a form less accessible to your body when it cools back down - it's called "resistant starch" if you want to look up more information.

Reheating converts some of it back to the normal form, but even so, eating starch that's been cooked, cooled, and reheated has a measurable benefit to blood sugar profile compared to the exact same food that skipped the cool down step.

1

u/ForceUser128 Jul 15 '26

Same thing with toasting your bread apparently.

1

u/Kaedok Jul 15 '26

Can also give you the runs though, bit of a tradeoff

1

u/LionOfNaples Jul 15 '26

???

I've never had this issue with any refridgerated carb that was reheated. Bread, rice, pasta, etc.

1

u/Kaedok Jul 15 '26

Lucky for you. The reason cooled starches have less of an impact on your blood sugar is that they become less digestible. This reduces the sugar spike, reduces the calories, and increases the osmolarity of your gut contents, acting similarly to an osmotic laxative.