Cutting down carb calories

[undine2006]

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

[shaws Administrator]

Thanks for posting.

[Marz]

I think they call it Resistant Starch - or something similar !

[Kipsy in reply to Marz]

Exactly right Marz . I believe it’s extremely good for you and possibly acts as a prebiotic or something along those lines. I have bought green banana resistant starch to put into smoothies or cook with on the instructions of my nutritionist.

[waveylines]

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!!

[undine2006 in reply to waveylines]

Can't remember the technicalities, should be able to Google it

[undine2006 in reply to waveylines]

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.

[Marz]

chriskresser.com/how-resist...

Found a good reference !

[undine2006 in reply to Marz]

Interesting but not the same, as far as I can see. Cooling/freezing actually cuts the cal content.

[BootsOn]

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!

[undine2006]

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

[BootsOn in reply to undine2006]

You could trying freezing and defrosting the wine?

[Maxxxx]

Does it work if you reheat after freezing or do you have to eat it cold? Sorry to be dozy...

[undine2006 in reply to Maxxxx]

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.

[Marz in reply to undine2006]

If you ever have an upset tum I would blame the re-heated rice !!

[Hidden 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 Hidden]

Yes, you have to be careful with rice. If I save any, its rinsed in cold water and put in the fridge pronto.

[Marz in reply to undine2006]

I eat it cold for breakfast 😊

[G2G2 in reply to Maxxxx]

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.

[undine2006 in reply to G2G2]

MMMMmm, rice pudding

[G2G2 in reply to undine2006]

My thoughts as well

[Hidden 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 Hidden]

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!

[BadHare in reply to Maxxxx]

Cooling alters the starch, which makes it less digestible. It’s important not to reheat it too high.

[Maxxxx in reply to BadHare]

Thanks!

[BadHare]

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. 😀

[Marz in reply to BadHare]

Oooh gosh - more to read and learn 😊😊 x

[undine2006 in reply to Marz]

Its hard work staying healthy, young and beautiful

[BadHare in reply to Marz]

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

[BadHare in reply to Marz]

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...

paleoleap.com/resistant-sta...

healthunlocked.com/healthye......