Benefits from cooling/freezing high carb foods?

[Pidgeonpost]

Hello all. I was recently sent a link to the BBC Sounds podcast below. In it there is mention of how freezing, or even just cooling foods such as bread, rice, pasta can have a beneficial effect when trying to control blood sugar levels. Apologies if this has already been discussed here, but I thought it was worth a listen. I'd be interested to find out more about this as bread, spuds, and pasta are easy "go to's" when hungry and in a hurry! 🙂

https://www.bbc.co.uk/sounds/play/m001rq3z?partner=uk.co.bbc&origin=share-mobile

 

[Martin.A]

This is about resistant starch, which occurs naturally but the amount can be increased by heating, cooling and reheating.

This is the best explanation I've come across, and it's from from a respected source:-

What is Resistant Starch? - The Johns Hopkins Patient Guide to Diabetes

hopkinsdiabetesinfo.org

 

[Drummer]

I tested and could see no benefit.
My easy go to's are the chicken in the fridge, eggs, cheese, tinned meat or fish and coleslaw or salad stuff.

 

[silentsquirrel]

I suspect like many things with D it works well for some people, less well for others and not at all for some. Some have reported it works for some types of starch but not others.

As always, you will only know what works for you by testing.

 

[rebrascora]

Like @Drummer I had no success with this technique. I think it may be that our digestive systems are similarly overly enthusiastic and efficient at breaking down difficult carbs like those in lentils and beans, where we are able to extract more than they are supposed to contain and likewise with these resistant starches. They just see it as a bit of a challenge to defy the odds! I am sure this will have enabled our ancestors to live through hard times, but really not helpful when you are diabetic!