Saregama
February 22, 2024, 6:42pm
15
Yes, everyone has their own variables and goals.
Right now, I’m trying to remember to cook carbs (rice, noodles, potatoes) in advance and refrigerate them before eating based on reading about resistant starch.
There’s some previous discussion.
This is what I was referring to wrt fat addition:
And the bit about cooling:
Though I didn’t know until recently that parboiled rice (which has been available for a long time) also has a lower glycemic index (though you can’t choose the variety you like best in that case).
I remembered reading in an article ages ago that the method of cooking potatoes has an impact on their glycemic index – steaming better than boiling better than baking, iirc (microwaving might have been the best of the lot).
Just took a quick look for the impact of cooking, cooling, and reheating carbs on resistant starch, and it looks like the rice result extends to wheat and potatoes too.
(Might explain the prevalence of par-boiled starches in various ancient cultures – rice of various sorts…
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