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Reheating chilled pasta (&rice), anyone tried it?

It works with mashed potato for me, funnily enough just testing wholemeal pasta tonight, just finished it was 5.2 before dinner will let you know how I get on - I had a full portion 50g- a lot more carbs than I usually have but really wanted to try it as I miss pasta, even if I can tolerate it won't be having it regularly - think I prefer the spiralized courgette, but wanted to try it cause I'm curious!
 
I tried it the other day and it had little affect on my BS so I will probably have another go!
 
Can I ask how long does it need to be left to cool for and how do you reheat pasta? Maybe in a pan in a little oil?
 
The article and most of the other stuff I've read suggests overnight refrigeration.
 
Read the thread above on resistant starches
I do this all the time and it works for me. It is important that pasta/rice is cooked and cooled quickly before refrigeration, and doubley important it is only reheated once, preferably on the same day....after cooking, run it under cold water, drain cover and put in the fridge
 
Charisma_1630 said:
Can I ask how long does it need to be left to cool for and how do you reheat pasta? Maybe in a pan in a little oil?
Click to expand...
I freeze my mash, I cooled the pasta overnight.

Well mixed feelings about the pasta, 1hr - 8.00 (bit too high for me) 2hr - 6.5 - Okish - but I stayed in the 6's for 3 and 4 hour test when usually after 3hrs back in high 4s.

May not have it again, rather have courgette noodles and a slice of garlic bread instead, this is a well tested meal for me that keeps me in the range I am happy with.
 
Just a quick update. Tried it with two identical chilli n rice meals on two consecutive days. 4.8 to 6.6 on day one, 4.7 to 6.0 on day two after chilling. Need to repeat I think. Meter accuracy could be a factor with such narrow margins.
 
You can reheat carbs and it does make them resistant to digestion. Of course, the unpleasant side effect of that is the resulting flatulence.......
 
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