Wife gets upset stomach if she eats rice with dinner, and has bene looking at probiotics and the like...just to have a little rice with a curry etc.
Always have we known the flora benefits of things like Jerusalem artichokes etc., and get them when we can find them, but came across the following about "retrograding" starches.
Some starchy foods, e.g. white rice, potatoes (and pasta) etc. when cooled after being cooked undergo a type of polymerisation that "retrogrades" the starches.
The polymerised starches become unavailable for absorption, but make a great fodder for the good bugs in the large intestine.
Calorific absorption, depending on the starch can be reduced from 10-50% over a fresh cooked state. And for some of my friends the insulin hit from mashed potatoes appears that it can be significantly reduced by cooling the potatoes and rewarming them tomorrow.
examples that appear (only 24 hours into learning on this one) to be better ways of using them...
* left over lasagna...probably less caloric intake from it reheating it tomorrow.
* fried rice, cook rice and refrigerate overnight before frying.
* boil potatoes and refrigerate...mash and reheat tomorrow.
* canned corn better than on the cob
Anyway, some links...
http://freetheanimal.com/2014/10/reheating-digestive-resistance.html
https://www.diabetesdaily.com/forum/food-diet/47475-mashed-potatoes/
http://www.sciencealert.com/scientists-discover-a-new-way-to-cook-rice-that-could-halve-the-calories
Always have we known the flora benefits of things like Jerusalem artichokes etc., and get them when we can find them, but came across the following about "retrograding" starches.
Some starchy foods, e.g. white rice, potatoes (and pasta) etc. when cooled after being cooked undergo a type of polymerisation that "retrogrades" the starches.
The polymerised starches become unavailable for absorption, but make a great fodder for the good bugs in the large intestine.
Calorific absorption, depending on the starch can be reduced from 10-50% over a fresh cooked state. And for some of my friends the insulin hit from mashed potatoes appears that it can be significantly reduced by cooling the potatoes and rewarming them tomorrow.
examples that appear (only 24 hours into learning on this one) to be better ways of using them...
* left over lasagna...probably less caloric intake from it reheating it tomorrow.
* fried rice, cook rice and refrigerate overnight before frying.
* boil potatoes and refrigerate...mash and reheat tomorrow.
* canned corn better than on the cob
Anyway, some links...
http://freetheanimal.com/2014/10/reheating-digestive-resistance.html
https://www.diabetesdaily.com/forum/food-diet/47475-mashed-potatoes/
http://www.sciencealert.com/scientists-discover-a-new-way-to-cook-rice-that-could-halve-the-calories