“Prepare porridge from oats or barley and let it cool. You can also try fermenting the porridge to increase its resistant ...

Freezing food is a common practice that helps extend the shelf life of various food products. From fresh vegetables and ...

Freezing bread changes its starch, lowering blood sugar spikes and improving digestion. Toasting frozen bread enhances this ...

Resistant starch is being explored as a healthy food ... those bonds reform in a new design. “The ensuing structure of those bonds during the cooling process is what makes them resistant to ...

Freezing food is a common practice that allows for extending the shelf life of many food products. From fresh vegetables and fruits to ready-made meals, everything that we can't eat within the next ...

When starch is cooked in water and then cooled it changes shape. The new structure is resistant to enzymes in our body and so can’t be digested- it’s known as ‘resistant starch’.

It’s already in your kitchen. Resistant starch occurs naturally in some of our most every-day, unglamorous staples like beans, lentils and wholegrain bread and in some of our cheapest and ...

Reheating cooled starchy foods is not thought to change the molecular structure again, says Surampudi. The reformed resistant starch is more heat-resistant, “so reheating it does not usually ...

Prof Spector, who is the founder of the Zoe health app, said: "Even bread can benefit from freezing. Sliced and stored in the ...