Reheated carbs prevent blood sugar spikes as opposed to freshly cooked carbohydrates.
Starchy carbohydrates such as potatoes and pasta are notorious for spiking blood sugar levels in many people. After cooking, cooling, and reheating a pasta dish, researchers Dr Chris van Tulleken and Dr Denise Robertson of the University of Surrey found that blood sugar levels had a lower spike than if the food was eaten fresh. This was due to changes in composition in the pasta resulting in more resistant starch per serving.
Temperature changes cause starch to transform to resistant starch
The researchers explain that every time the temperature of these foods is changed, the chemical structure changes as well. Carbohydrates are usually digested easily by the gut and converted to glucose. However, the process of heating, cooling and reheating transforms the carbohydrates into resistant starches which are harder for the gut to digest. Resistant starches are a type of dietary fiber that “resist” digestion and conversion to circulating glucose (or to fat if unused as energy) which is the culprit of blood sugar spikes. Blood sugar levels do not spike as high in reheat pasta as compared to freshly cooked pasta because the reheated pasta now has a higher concentration of resistant starches. So therefore, reheated carbohydrates prevent blood sugar spikes.
Benefits of resistant starch