Foods that are better when cooled

A recent study published in Frontiers in Nutrition (Switzerland) suggests that cooling certain cooked foods may enhance their health benefits.

Starchy foods like rice, potatoes, and pasta, when cooled, form resistant starch, which aids digestion and helps control blood sugar.

This simple method can transform everyday meals into gut-friendly choices, promoting better overall health.

Unlike regular starch, which breaks down quickly, resistant starch acts like dietary fiber. It travels to the large intestine without being digested in the small intestine, where it nourishes beneficial bacteria, improves digestion, and helps control blood sugar.

The following are According to the Times of India , many common foods are healthier when they are cooled down.

When rice cools, the resistant starch content increases.

Photo: AI

White rice

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Freshly cooked rice contains a lot of rapidly digestible starch, which can easily raise blood sugar levels. When cooled, the resistant starch content in the rice increases, allowing for slower digestion and making it better for people who need to control their blood sugar.

Oats

Overnight soaked oats are not only convenient but also contain more resistant starch, making them a gut-friendly breakfast option that maintains stable energy throughout the morning. When combined with yogurt, fruit, or nuts, they become a balanced and nutritious meal.

Potato

Cooked potatoes, once cooled, develop more resistant starch, which helps regulate blood sugar and aids digestion. Potato salad made from cooled boiled potatoes is a simple way to take advantage of this benefit.

Macaroni

Both white and whole-wheat pasta become more nutritious after cooling, thanks to an increase in resistant starch, which helps reduce the glycemic response.

Beans

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Pinto beans, chickpeas, lentils… when cooled after cooking, will have more resistant starch. Bean salad or hummus made from cooked and cooled chickpeas are prime examples of dishes that are good for digestion.

How to cool food to maximize its benefits.

For best results, always cook food thoroughly, let it cool to room temperature for a while before refrigerating. Refrigerating for several hours or overnight will maximize the formation of resistant starch. Store in airtight containers to prevent contamination, and note that gentle reheating still retains some of the benefits.

Source: https://thanhnien.vn/nhung-thuc-pham-tot-hon-khi-de-nguoi-185250918205018504.htm