Pre cooking foods

[Flakie]

I seem to remember reading somewhere that pre cooking pasta and then reheating it cuts out some of the carbs, not sure where though! Just curious whether that also works with potatoes. I had a lovely dinner last night of cod in parsley sauce, peas and a tin of new potatoes. My levels hardly moved at all after two hours even though it was potato. Tying something out tonight as making a cottage pie with 5% fat mince and i use the mash you can buy frozen in Iceland to top it. Will check levels before and after to see what happens.

 

[everydayupsanddowns]

I don't think so @Flakie - I think the pasta thing is about changes in the nature of the starch when the pasta cools and is reheated.

There are some potatoes that have fewer accessible carbs though - new potatoes are much gentler on the BGs than floury boiled potatoes. Also bear in mind where the cooking style has reduced water content (e.g. Jacket spuds) the carbs end up much more 'concentrated' and apparently small potatoes can be very carby indeed.

 

[Flakie]

Fair enough. All,trial and error isn’t it? Had my cottage pie and ate about half the mash in top. Before it was 6.9 and after it was 7.5 so quite pleased with that. As I said I use the Iceland frozen mash for my pie as it’s easier than boiling spuds! I’m learning!

 

[Mark Parrott]

Good result, Flakie. Mash sends my BG skywards, so I tend to replace it with other mashed veg such as cauli or turnip. Add butter & cheese & it's hard to tell the difference.

 

[Sally W]

I seem to remember reading somewhere that pre cooking pasta and then reheating it cuts out some of the carbs, not sure where though! Just curious whether that also works with potatoes. I had a lovely dinner last night of cod in parsley sauce, peas and a tin of new potatoes. My levels hardly moved at all after two hours even though it was potato. Tying something out tonight as making a cottage pie with 5% fat mince and i use the mash you can buy frozen in Iceland to top it. Will check levels before and after to see what happens.

Check out 'resistant starch' - rice, potatoes and pasta fall into this category
and appear to have an increase in fibre if cooked cooked, left overnight and reheated.