Resistant starch forms in cooled pasta, said dietitian Samantha Peterson. This is reported by Real Simple.
This type of starch is digested poorly in the small intestine and enters the large intestine, where it acts as a prebiotic — nourishing beneficial bacteria. According to the expert, this property positively affects the functioning of the gastrointestinal tract and helps stabilize blood sugar levels.
The dietitian explained that the slow absorption of carbohydrates reduces the sharp spike in glucose after meals. Additionally, resistant starch supports insulin sensitivity and provides a longer-lasting feeling of fullness, which helps control appetite and maintain energy levels.
Peterson emphasized that cooled carbohydrate products do not become carbohydrate-free, but when combined with proteins, healthy fats, and fiber, they positively influence metabolism. She also noted that resistant starch is naturally found in green bananas, corn, and legumes.
