A while back I read that starchy food is less calorific if cooled/frozen first. My daughter thought this was rubbish 'till she found the scientific study that showed this to be true. I now rinse pasta and rice in cold water and throw it back in the pan to reheat, freeze bread and cook extra potatoes to reheat. Good way to keep the inches off your waistline 
Cutting down carb calories: A while back I read... - Thyroid UK
Cutting down carb calories
Written by
undine2006
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29 Replies
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shawsAdministrator
Thanks for posting.
I think they call it Resistant Starch - or something similar !
Well I never knew that!! Why does that happen & how much lower do the carbs go. I found I have to avoid the high carb foods. Recently Ive been stressed & let myself of the hook....result 20lb weight increase!!! Argggghh! Stupid me!!
Can't remember the technicalities, should be able to Google it
I recently started supplementing with Barley Grass as well as Spirulina - great for weight control, curbs my appetite. Full of easily digested protein, vitamins, minerals and phytonutrients.
chriskresser.com/how-resist...
Found a good reference !
Interesting but not the same, as far as I can see. Cooling/freezing actually cuts the cal content.
undine2006 thank you so much. I bought a one-person lamb moussaka in the supermarket the other day, then froze it to have for my one-person Christmas Day dinner. I will be eating it without any guilt whatsoever now!
Good to know! I am looking forward to my one person Christmas dinner too, though I'm not sure that it will be yet. Shame there is no way of cutting down calories in wine 
You could trying freezing and defrosting the wine?
Does it work if you reheat after freezing or do you have to eat it cold? Sorry to be dozy...
Either. I reheat potatoes, pasta and rice. Living on my own its more economical (and less of a hassle) to cook extra spuds for subsequent meals, rice too. No reason why you can't eat them cold if you want to.
If you ever have an upset tum I would blame the re-heated rice !!
in reply to Marz
Apparently it's not the reheating that causes the problem, but the way the rice has been stored before it is reheated. Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning and which can survive when rice is cooked - tricky little devils! If cooked rice is left standing at room temperature, the spores can grow into multiplying bacteria, and may produce vomiting or diarrhoea-causing toxins. So it's the longer that cooked rice is left at room temperature, that makes it more likely to be unsafe when reheated, rather than the reheating itself.
undine2006 in reply to
Yes, you have to be careful with rice. If I save any, its rinsed in cold water and put in the fridge pronto.
I eat it cold for breakfast 😊
If you heat it, the resistant starch is gone converting back to its original form. Heat shouldn't be above 130 F. So, things like potato salad & rice pudding work best.
in reply to Maxxxx
Maxxxx Not high science I know, but Trust Me I'm a Doctor carried out some tests to answer your question:
"But then we found something that we really didn't expect - cooking, cooling and then reheating the pasta had an even more dramatic effect. Or, to be precise, an even smaller effect on blood glucose.
In fact, it reduced the rise in blood glucose by 50%.
This certainly suggests that reheating the pasta made it into an even more "resistant starch". It's an extraordinary result and one never measured before."
Maxxxx in reply to
Wow fascinating!!! and good to know. I am thinking about buying a monitoring kit to check my insulin or glucose? levels after eating different types of foods to see which ones give me an insulin spike as apparently every one is different!
There’s a lot of research available regarding resistant starch, which also acts as a prebiotic. Not all starches are equal, so check type, cooling time, & reheat temperature to ensure you get the benefits you want. 😀
Oooh gosh - more to read and learn 😊😊 x
Its hard work staying healthy, young and beautiful
I’m on my phone, so can’t access links I’ve posted on Healthy Eating. I’ll try to remember later. It’s really interesting, especially as it’s a way I can safely eat more starch 😀 x
This probably explains it best: nutrition.org.uk/nutritions...
badgut.org/information-cent... This was passed on by the GF whizz/expert on Healhy Eating.
eatthis.com/how-to-lose-wei...
Keto or just low carbs
Cutting Accord tablet
cutting tablets in half, 
Cutting Cytomel and Bioavailability 
