robin47
Active Member
I watched "Trust me I'm a Doctor, series 1 episode 2. About 7mins and 40 secs from the start of the youtube video they did an experiment whereby they cooked pasta,cooled it then reheated it and gave it to 6 volunteers to eat. They then measured the volunteers blood sugar every 15 mins for 2hrs and amazingly in every case the BS level was 50% lower than if they had just eaten the original pasta when it was freshly cooked. Apparently they are doing further research with a bigger sample of candidates. Does anyone in the forum know anything about this phenomenon known as resistant starch. Apparently the process of cooling then reheating also gives the pasta the qualities of fibre which is good for your digestion etc. I think the original programme was only 3 weeks ago.
