In a previous post I showed you how to make your own pasta with a food processor.
This post will explain how with the aid of resistant starch you can have your pasta and eat it in moderation of course.
Pasta, white bread and white rice, contain ample amounts of carbs and as we all know too many carbohydrates are bad for the waistline.
Now what if you could have your carbs and eat them almost guilt free?
A partial answer is resistant starch.
The trick is to cook your pasta or rice and then cool it and reheat it making very sure that rice in particular is piping hot all the way through.
This process alters the structure of the rice or pasta and turns it into resistant starch, which is much harder for your body to break down and so making your body treat the food more like a fiber food. Keeping you feeling fuller for longer. This process also works for baked potatoes.
The trick with sliced white bread is to freeze it first and toast it from frozen this will also alter the structure of the bread and make it more like a fiber food.
If you found this post about Resistant Starch and carbohydrates useful then please leave a comment below.