Leftover pizza may actually be healthier than you think, according to recent research. Scientists have discovered that cooling starchy foods, such as pizza and rice, can create “resistant starch,” a type of carbohydrate that behaves like fiber and can alter your blood sugar response. This finding could have important implications for individuals with diabetes or those looking to improve their gut health.
When starchy foods like pizza are cooled to below 40 degrees Fahrenheit, the starches in the dough begin to form long chains known as resistant starches. These chains resist digestion, similar to fiber, even when the pizza is reheated. As a result, the body does not break down these chains into sugar, allowing them to pass through the digestive system largely intact.
This phenomenon isn’t limited to pizza; it applies to a variety of starchy foods, including rice, pasta, potatoes, beans, and lentils. By heating and cooling these foods, their properties can be changed, leading to the formation of resistant starch.
But how did scientists come to this conclusion? Research studies have used electron microscope photographs to observe the formation of long starchy fibers in cooled rice, as well as human trials to measure the impact of these changes on health. Participants in these studies were required to consume cooled rice in controlled settings to assess its effects on blood sugar response and digestion.
The attention to detail in these studies is crucial for understanding how cooling starchy foods can create resistant starch and its potential health benefits. While the idea of leftover pizza being healthier may seem like a simple fun fact, the science behind it is complex and fascinating.
These findings highlight the intricate relationship between food and the human body, showcasing how simple changes in food preparation can lead to significant health benefits. So, next time you have leftover pizza in the fridge, remember that it might actually be better for you than freshly made pizza.
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