Once pasta, potatoes or any starchy food is cooked and cooled it becomes resistant to the normal enzymes in our gut that break carbohydrates down and releases glucose that then causes the familiar blood sugar surge. According to scientist Dr Denise Robertson, from the University of Surrey, if you cook and cool pasta down then your body will treat it much more like fibre, creating a smaller glucose peak and helping feed the good bacteria that reside down in your gut. marksdailyapple/the-definitive-guide-to-resistant-starch/#axzz3GSPTDP5l
Posted on: Sat, 18 Oct 2014 02:00:00 +0000
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