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1/2 calories on carbs / less sugar.........??

T

trader89118

Newbie
Messages
4
Type of diabetes
Type 2
Hello, I recently read an article (in fact this is the second one on the subject) saying that a recent study show that, for at least rice and pastas, if you cook it ....... then put them in the fridge, the cold +/- overnight, changes the starch structure of the cooked item, thus making it more digestible, easier to process, thus resulting is less fat storing, sugar acting, etc......... The cold item can be re-heated and prepared to taste.
Anyone knows, or experienced, about this??? .............. it can be of huge interest for all of us ...........
 
catherinecherub said:
There is a thread where resistant starches are discussed.
http://www.diabetes.co.uk/forum/threads/resistant-starches.65680/
Click to expand...
If this is true, and I did read about this s few years back, then why does a chinese fried rice takeaway spike me to blazes? Also this week I bought and tried a frozen pre-cooked rice /veg mix, which also spiked me. But plain old basmatti rice seems ok?

My mum was born and raised in Bombay many moons ago, and she always put cooked rice in a sieve, then ran cold water over it, finishing with boiling water from the kettle. I always thought it was just washing the starch gloopy stuff out, but maybe it was a trick taught to her by her mother. My mum was T1D, so may be this is an old trick.
 
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