Long time since I've posted, but just by chance caught an episode of Trust Me I'm a Doctor on TV and thought it may be of interest. Basically they were discussing "Resistant starch" which I had never heard of. If starchy foods such as pasta and potatoes are boiled then allowed to cool then some of the starch converts to resistant starch. What they found is that with pasta if it is then re-heated even more of it becomes resistant starch.
Interestingly for us this means that resistant starch does not digest like normal starch and does not increase blood sugar as the starch is resistant to enzymes that break it down. In fact the resistant starch passes through the body undigested and becomes dietary fibre instead, which is good. The results on blood sugar test were pretty dramatic, much lower spike and a faster drop off. It basically half's the carbs.
I try and low carb but do like a spag bol now and again. I'll be prepping the pasta in advance next time, chilling it and then reheating it. I would be interested to see what happens if you boil, cool then roast potatoes.
http://en.wikipedia.org/wiki/Resistant_starch
Interestingly for us this means that resistant starch does not digest like normal starch and does not increase blood sugar as the starch is resistant to enzymes that break it down. In fact the resistant starch passes through the body undigested and becomes dietary fibre instead, which is good. The results on blood sugar test were pretty dramatic, much lower spike and a faster drop off. It basically half's the carbs.
I try and low carb but do like a spag bol now and again. I'll be prepping the pasta in advance next time, chilling it and then reheating it. I would be interested to see what happens if you boil, cool then roast potatoes.
http://en.wikipedia.org/wiki/Resistant_starch