When certain starchy foods, including pasta, potatoes and rice, are cooked and then cooled, the digestible starches convert to resistant starches via a process called retrogradation.
Resistant starch is REALLY GOOD FOR YOU. Many studies in humans have demonstrated that consuming resistant starch improves insulin sensitivity, lowers blood sugar levels, reduces appetite, and has numerous benefits for digestion.
Previously, it was assumed that reheating would cause the resistant starches to revert to their digestible form. But recent research has shown that this is not the case.
In fact, REHEATING appears to actually make the resistant starch MORE RESISTANT.
A lot of people don’t like these foods cold, so being able to have the benefits of resistant starch while eating them hot is awesomely good news.
It’s also fabulous for kitchen convenience. I prefer to make big batches of rice in my rice cooker and keep the pot in the fridge. I also routinely make too much pasta so I can have the leftovers in the fridge for snacks or quick meals. I’m so excited to learn that doing what’s EASY is also doing what’s HEALTHIEST.
NOTE: Uncooked rice can contain spores that can survive cooking and turn into bacteria if the cooked rice stands at room temperature for too long. That in turn can cause food poisoning. Be sure to cool and refrigerate rice as quickly as possible once you’re done eating it, so that when you reheat it, you won’t make yourself sick.
Two articles on same study showing that reheating increases resistance.
Butyric Acid: An Ancient Controller of Metabolism, Inflammation and Stress Resistance?
Resistant Starch 101
The Definitive Guide to Resistant Starch
Reheat Leftover Rice Safely