Chilled Pasta Builds More Resistant Starch After 24 Hours, Aiding Gut Health and Blood Sugar
Updated
Updated · The Economic Times · Jul 17
Chilled Pasta Builds More Resistant Starch After 24 Hours, Aiding Gut Health and Blood Sugar
3 articles · Updated · The Economic Times · Jul 17
Summary
Cooked pasta gains more resistant starch after about 24 hours of refrigeration, making leftovers potentially better for gut health and blood sugar control than freshly cooked pasta.
That starch behaves like dietary fiber: gut bacteria ferment it into short-chain fatty acids that support colon health, improve insulin sensitivity and trigger hormones tied to fullness.
Glucose also enters the bloodstream more slowly, helping blunt blood sugar spikes — a benefit highlighted as especially useful for people with type 2 diabetes.
Reheating does not remove the resistant starch formed during chilling, though cooked pasta and rice should still be refrigerated promptly to limit bacterial growth.