Eating Leftover, Reheated Carbs Can Aid Weight Loss: Nutritionist

  • Eating carbohydrates that have been cooked, cooled, and then reheated can help people lose weight.
  • Registered dietitian Rhiannon Lambert explained that reheated potatoes, rice, and pasta contain more resistant starch.
  • Research shows that resistant starch helps prevent blood sugar spikes and is more satiating.

It may help to eat carbs as leftovers instead of eating them hot and fresh


Weight loss

Rhiannon Lambert, registered nutrition expert for Insider.

When we eat carbohydrates, they are broken down in the intestines and absorbed as sugar, which raises blood sugar levels.

However, when cooked carbohydrates such as pasta, potatoes, and rice are refrigerated, it is called a type of fiber


Create a resistance

Lambert said that increases in food.

“Resistant starch is the starch that resists digestion. It is not digested in the small intestine and then fermented,” she said.

She said that having a lot of resistant starch in the diet is a good thing because it doesn’t turn quickly into sugar.

Resistant starch remains on the rise even if leftovers are reheated before eating, meaning that the fiber content of carbohydrates is higher, which in turn lowers blood sugar.

Dr Chris Van Tolkien, a researcher who studies starch resistance, told the BBC earlier that the temperature of food could help make meals more fibre-friendly.

“We can convert a carbohydrate-laden meal into a healthy, high-fiber meal instead without changing one ingredient, just the temperature. In other words, our leftovers can be healthier for us than the original meal,” he said.

Eating leftovers, even when reheated, can help with weight loss

Stable blood sugar levels help control weight and reduce cravings caused by low energy, registered dietitian Alexandra Rolls writes for Healthline.

There is evidence to suggest that reheating carbohydrates can prevent hyperglycemia.

A small 2014 study, written by Dr. Dennis Robertson of the University of Surrey and Van Tolkien, found that eating cooked, refrigerated, and reheated pasta caused the least spikes in blood sugar, compared to freshly cooked or cooked and then eaten pasta. the cold.

Another small 2015 study conducted by the University of Indonesia on white rice came to the same conclusion.

Be careful when reheating rice—in her book Nutrition Science, Lambert recommends refrigerating and refrigerating within an hour of cooking, and reheating thoroughly, and eating within a day to prevent bacterial spores from forming.

Eating more resistant starch can increase feelings of fullness and satiety, according to a 2015 study.

To boost resistant starch in baking, Lambert recommends freezing and roasting slices straight from the freezer.

“If people are on a mission to lose body fat and are looking to normalize their blood sugar levels, or if they are looking to be productive and avoid afternoon slumps, it may be worth trying to eat more resistant starch.” He said.

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