“Cook, cool and reheat common carbohydrates to cut the glycemic index by 50 per cent”. Yes, it is not a joke, You can now eat your carbs and lose weight easily. “This is not a fad, but nutrition hack backed by science,” says popular dietician Pooja Makhija – who says cooling cooked starchy foods like potatoes or pasta leads to an increase in resistant starch content.
Pooja says resistant starch helps in improving insulin sensitivity and reducing the glycemic response. “For example, rice – cooked, heat, and chilled and you can say bye to high GI (glycemic index). You can reduce GI from 78 to 64,” she said in a video posted on her Instagram account.
How does cooking and cooling carbs lead to weight loss? Experts say all kinds of carbs at different from each other - from sugars to starches to fibre, they have different effects on your health. However, a kind of carb that has unique benefits are resistant starch - also considered a type of fibre. According to Pooja, increasing your intake of resistant starch is beneficial for the bacteria in your intestines as well as for your cells.
“When you cool down hot starch, you cause cross linkages as well as restructuring a certain starch. This becomes resistance starch,” she said. Resistance starch slows down your digestion as well as helps improve insulin sensitivity.
Increasing your intake of resistant starch can also be beneficial for the bacteria in your intestines. “This resistance starch is the food for your .