BBC programme Trust Me, I’m a Doctor has discovered the process reduces the rise in blood glucose making the carbohydrate much healthier ROSE TROUP BUCHANAN Thursday 16 October 2014
The BBC show demonstrated that cooking, cooling and then reheating pasta, turning it into ‘resistant starch’, reduced the rise in volunteers’ blood glucose by 50 per cent.
Pasta is a form of carbohydrate, which is broken down in the body’s guts before being absorbed as simple sugars, which makes blood glucose soar. In response, the body releases a rush of the hormone insulin in order to get the blood glucose levels back down – as high levels are extremely unhealthy.
It is this chain reaction which can make pasta unhealthy, as the quick rise of blood glucose and its subsequent sharp fall following the insulin, can make you hungry soon after your meal.
Cooling and then reheating the pasta means it becomes resistant to the normal enzymes in the gut that break down carbohydrates and releases blood sugar inducing glucose.
The results were discovered after the BBC programme, under Dr Chris Van Tulleken, tested nine volunteers over several weeks. They were required to undergo three days of testing, eating differently cooked pasta.