More evidence suggests letting a high-carb food like rice cool down before eating can increase a beneficial nutrient called resistant starch.

I am about to embark on a radical new weight-loss diet. Want to hear the rules? Beans on toast, leftover pasta and potatoes, and reheated rice. I sense you raising an eyebrow, but let me assure you.

Medically reviewed by Suzanne Fisher, RD Key Takeaways Cooling down cooked carbohydrates can increase the amount of resistant ...

The dietician elaborated, "When you are cooking and cooling rice for eight to 10 hours, the starch gets converted into ...

Doctors say rice alone doesn’t spike blood sugar; portions, pairings, cooking methods, and hidden sugars play a far bigger ...

Cooling cooked rice does more than just save it for tomorrow — it quietly changes the way your body digests it. From steadier ...

Resistant starch is digested more slowly than simple starch, which can keep your blood sugar levels stable and have positive health effects. Resistant starch occurs naturally in whole grains, beans, ...

Scientists have shown that the loss of function of two paralogous starch biosynthetic genes contributes to an increase in resistant starch (RS) content in cooked rice, providing insights into the ...

Rice is one of the most important staple crops and an excellent starch-provider. Resistant starch (RS) has shown beneficial effects on diabetes, weight management and inflammatory bowel disease.

Often, when we have a lot of unwanted weight to lose, we can feel stuck by the seemingly impossible task at hand. It can feel like only a total lifestyle overhaul could ever cause the scale to budge.

Warm rice aids easy digestion and quick energy, while cold rice supports gut health, weight control, and better blood sugar balance ...