Want to maximize the benefits of your favorite carbohydrates? First cooling. It is all about creating resistant starch. As processed carbohydrates, found in white bread, biscuits and cake, are easily absorbed by the body, allowing their calories to be easily stored as fat, resistant starch (hereinafter called digestive resistance) turns into fatty acids with a chain short, that burn much more easily as energy.
Whole grains, legumes, cashews, raw oats and raw bananas are full of resistant starch, but so are potatoes, white pasta and rice when cooked and chilled. Surprisingly, leaving the potatoes, rice or cooked pasta to cool in the freezer creates resistant starch due to changes in the molecular chain of foods. Once cooled, they can be eaten cold or reheated. Potato starch is also a great source of resistant starch, try using corn starch instead of thickening starches in pots or soups.
If you combine a resistant starch source with a protein source, it has been found to speed up fat burning if you compare it to resistant starch alone or protein only, so toss a boiled egg or two into the potato salad and cover the remaining plate of potatoes. rice with some pieces of chicken or tofu. This combination will boost metabolism but also help to stay longer satiated.
And it's not just that. It has also been found that resistant starch acts as a powerful prebiotic, strengthening intestinal health. It appears to reduce inflammation, increase absorption of certain minerals, and decrease insulin resistance. The wonderful molecule can also help prevent type 2 diabetes and bowel cancer. "Some populations and cultures have long benefited from resistant starch," researcher Paul Arciero told Time magazine. "In my opinion, this has protected them against the damages of a modern-day carbohydrate-rich diet."
So, cool the carbohydrates once and then you can enjoy them without worry.