Naked Science Forum
Life Sciences => Physiology & Medicine => Topic started by: MeganM on 30/01/2020 12:34:26
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Someone asked on twitter:
Is it true that reheated pasta is less fattening?
The original finding was mentioned in this BBC article: https://www.bbc.co.uk/news/magazine-29629761 (https://www.bbc.co.uk/news/magazine-29629761)
Does anyone know any more?
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You are thinking of resistant starch. Much of the original work on this was done on rice, where it was noted that in India variations of cooking and storage had an effect on starch/carbohydrate levels - these levels also vary by rice type.
In cooked starchy foods, resistant starch is created during cooling. Cooking triggers the starch to absorb water and swell, and as it cools, part of the starch become crystallized into a form that resists digestion, behaving like fibre. Cooling either at room temperature or in the refrigerator will raise resistant starch levels.
The resistant starch is bulky, so it takes up space in your digestive system. Because you can't digest or absorb it, the starch never enters your bloodstream. That means it doesn’t get stored away as body fat when you eat more than you can burn.
Unlike some types of fibre, resistant starch gets fermented when it reaches the large intestine. This process creates beneficial fatty acids, including one called butyrate, which may block the body's ability to burn carbohydrates. This can prevent the liver from using carbs as fuel and, instead, stored body fat and recently consumed fat are burned.
All this is quite good for slimming, but not so good in 3rd world countries where food is scarce and where eating fresh rice has greater benefit. Here in the west we can afford to waste food, although we do have the option to eat less.
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To a good approximation, the calorie count doesn't get changed. (In the rich world or the poor)
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https://www.bbc.co.uk/sounds/play/m001rq3z
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Lol @bigshell
Cheeky fella!
: )~