Here’s why: Changing the temperature of starchy foods causes starch retrogradation where the carbohydrate chains realign themselves. This increases the proportion of resistant starch within that food. . Resistant starch is a carbohydrate that resists digestion in the small intestine, instead fermenting in the large intestine. Eventually, it reaches your colon where it feeds ‘good’ gut bacteria. . Pretty cool, huh?! 🥶 . . . #sourdough #sourdoughbreads #sourdoughbread #freezingbread #guthealth #r
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Here’s why: Changing the temperature of starchy foods caus…
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FacebookReal Food RN
When cooked rice is cooled before eating, some of its starch changes into resistant starch. ❄️ Resistant starch isn’t fully digested — it feeds gut bacteria instead 📉 This slows glucose absorption and reduces blood sugar spikes 🍽️ Reheating cooled rice keeps much of the resistant starch intact 💡 Works with other starchy foods like potatoes and pasta too ----- 👇👇👇👇👇 Want the FREE Gut Scrub parasite guide? Comment ‘deworm’ and we’ll send it to you! Parasites are the cause of many health is
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When cooked rice is cooled before eating, some of its starch change…
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FacebookGut Scrub
Why is Cooked-Cooled-Refrigerated-Reheated Rice healthy?? RS3 (Resistant Starch Type 3) forms when cooked starch-rich foods (like potatoes or grains) are cooled. During cooling, starch restructures into a form that resists digestion, reaches the colon, and feeds good gut bacteria. ●Cook till rice is just soft, and grains are intact. ●Avoid pressure overcooking or excess starch damage. ●Proper gelatinization of starch is required before RS3 can form. ●After cooking, spread rice in a thin layer an
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