Why is the sugar content of cooked hot starches like potato higher than when it is cooled off?
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here is your answer
Not all carbs are created equal. From sugars to starches to fiber, different carbs have different effects on your health.
Resistant starch is a carb that is also considered a type of fiber (1).
Increasing your intake of resistant starch can be beneficial for the bacteria in your intestines as well as for your cells (2, 3).
Interestingly, research has shown that the way you prepare common foods like potatoes, rice and pasta may change their resistant starch content.
This article will tell you how you can increase the amount of resistant starch in your diet without even changing what you eat.
hope you understand
Not all carbs are created equal. From sugars to starches to fiber, different carbs have different effects on your health.
Resistant starch is a carb that is also considered a type of fiber (1).
Increasing your intake of resistant starch can be beneficial for the bacteria in your intestines as well as for your cells (2, 3).
Interestingly, research has shown that the way you prepare common foods like potatoes, rice and pasta may change their resistant starch content.
This article will tell you how you can increase the amount of resistant starch in your diet without even changing what you eat.
hope you understand
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It's called "resistant starch" because once pasta, potatoes or any starchy food is cooked and cooled it becomes resistant to the normal enzymes in our gut that break carbohydratesdown and releases glucose that then causes the familiar blood sugar surge.
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