db89
Well-Known Member
Sorry late on parade today, so can anyone else vouch for reheated pasta not having the same carb profile to 'normal' pasta? as last nights reheated pasta dish didn't and with having a beer or two last night resulted in a hypo at 4am, although I'm pleased to report I didn't over react and woke at the usual time with a resounding 5.6!
I don't know if you caught that program last month 'The Truth About Carbs' on BBC? One bit that stuck in my head is that freezing and reheating some carbs can change their profile a bit. The below quote from this article is all I could find that references it in text but they went into a touch more detail in the program.
And one other tip - reheating can also turn bad carbs into good - if you reheat starches like pasta or toasted bread from the freezer, the molecules reconfigure themselves and become more resistant, allowing them to travel further in your gut and feed your microbiome.
The reheating may have had some effect even if you didn't freeze it?