I don’t buy this.
This is apparently true.
“magically” 😂
Is it bad my first thought was “Ancient Chinese secret, huh?” :D
This reminds me of the time I tried the “one easy life hack that pasta makers don’t want you to know” and I filed down the handle of a long-tined fork so it would fit in my cordless drill to make eating spaghetti easier.
I have heard this before regarding rice and potatoes, but never regarding bread or pasta.
Under Things I learned when I was this many days old:
Freezing rice does not directly “reduce carbs,” but it changes the way the body processes certain carbohydrates through a mechanism involving resistant starch. Here’s the science:
1. Starch Structure and Digestion:
Rice contains two types of starch:
• Amylose: A straight-chain starch that resists digestion.
• Amylopectin: A branched starch that is quickly digested into glucose, raising blood sugar levels.
When rice is freshly cooked, the starch molecules are in a gelatinized (soft, digestible) state. This makes them easy for the digestive enzymes to break down, leading to rapid glucose release.
2. Formation of Resistant Starch:
When cooked rice is cooled (and then frozen), some of the starch undergoes a process called retrogradation:
• The starch molecules reorganize into a more crystalline structure that is resistant to digestion.
• This “resistant starch” behaves like fiber and passes through the digestive tract without being broken down into glucose.
3. Impact on Carbs and Calories:
• While the total carbohydrates in the rice do not decrease, the amount of digestible carbs is reduced.
• Resistant starch provides fewer calories (about 2 calories per gram compared to 4 calories per gram for regular starch).
• This means you absorb fewer calories overall, and there is a slower rise in blood sugar.
4. Freezing and Reheating:
Freezing cooked rice and then reheating it may further increase the resistant starch content, making it even less digestible. This has been supported by some studies on rice and other starchy foods like potatoes and pasta.
Health Benefits:
• Lower Glycemic Impact: Resistant starch leads to a smaller blood sugar spike, which is beneficial for people with diabetes or insulin resistance.
• Improved Gut Health: Resistant starch acts as a prebiotic, feeding beneficial gut bacteria.
• Satiety: It can help you feel fuller for longer, aiding in weight management.
In summary, freezing rice does not remove carbs but transforms a portion into resistant starch, reducing calorie absorption and improving its glycemic response.
Regarding rice and some other carbs, this is called resistant starch.
More is explained here: https://www.healthline.com/nutrition/9-foods-high-in-resistant-starch#9-Other-cooked-and-cooled-starchy-carbs
This is not new info. It has long been known.
Closer to 10 to 20% from a study that I read. Better than the full dose, but still far more than zero.
Some things are never met to be frozen, and frozen is not as good as warm fresh food, You can loose weight by reheating food and then throwing most of it away, after you’ve said it is not worth it. ;-)
Maybe carbs can take multiple reheatings but proteins get denatured each time they are reheated.
My wife apparently knew this instantly! She said something called “resistant starch”
🤷♂️
So if I freeze a loaf of bread and toast slices
later there are less calories and benefits my gut?
Sounds like a miracle.
Quite a few youtubers say it doesn’t work on bread when they check their sugar levels. Here’s a very short video of one.
https://youtube.com/shorts/ktyPr80YOww?si=GHLCArxHSx2fo2ZE
Works better with rice.
https://youtube.com/shorts/MoYixIKbXoM?si=rSw9tUtbEmfekyzk
The headline sounds like all the stuff I delete from articles.
Bookmark for later
When starchy foods like rice, potatoes, pasta, and legumes are cooked, then cooled (refrigerated), and then reheated, some of the digestible starch is converted to resistant starch. Resistant starch specifically is a type of carbohydrate that “resists” digestion in the small intestine and instead ferments in the large intestine. This fermentation process provides food for beneficial gut bacteria, making it a classic example of a prebiotic.
Prebiotics are food sources that feed beneficial gut bacteria. They are non-digestible fibers that pass through the upper part of the gastrointestinal tract and stimulate the growth or activity of beneficial bacteria in the large intestine.
When resistant starch ferments in the colon, it produces short-chain fatty acids like butyrate, which can help improve gut health, support the immune system, and potentially reduce inflammation.
I prefer to convert the starch to sugar and ferment it before consumption.