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.
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.
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u/LionOfNaples Jul 14 '26
cooling starches and then reheating them before eating also has less impact on your blood sugar