Scientists have come to some interesting results in the study of useful properties of pasta. When you re warming up in the pasta normal starch turns into resistant and sugar level drops by half. About the changes in the taste of food scientists are not reported.
After re-heating the structure becomes more posts similar to cellulose, but not ready carbohydrates.
Volunteers in the experiment were asked to eat one of the pieces of pasta - fresh, cooled and reheated. The composition of the dishes are the same. The researchers measured the blood sugar level before a meal, and every 15 minutes for two hours after a meal.
Read also: High blood sugar speeds up the aging process
Cold pasta did not cause such a high sugar spike as hot. The best indicators of sugar was observed in volunteers who received reheated pasta.