Foods that are better when cold

A recent study published in Frontiers in Nutrition (Switzerland) found that cooling some cooked foods may help increase health benefits.

Starchy foods like rice, potatoes, and pasta form resistant starch when cooled, which helps aid digestion and blood sugar control.

This simple approach can turn everyday meals into gut-friendly choices, promoting better overall health.

Unlike regular starch, which is broken down quickly, resistant starch acts like fiber. It passes undigested into the large intestine, where it feeds beneficial bacteria, improves digestion, and helps control blood sugar.

Here are the Familiar foods are healthier when cold, according to the Times of India (India).

When cooled, the resistant starch content in rice will increase.

Photo: AI

White rice

Freshly cooked rice contains a lot of quickly digested starch, which can easily increase blood sugar. When cooled, the resistant starch content in rice increases, helping to digest more slowly and is better for people who need to control blood sugar.

Oatmeal

Overnight oats are not only convenient, but also contain more resistant starch, making them a gut-friendly breakfast that will keep your energy steady all morning. When combined with yogurt, fruit, or nuts, they make a balanced, nutritious meal.

Potato

Cooked, cooled potatoes form more resistant starch, which helps regulate blood sugar and aids digestion. Potato salad made with cooled boiled potatoes is an easy way to take advantage of this benefit.

Macaroni

Both white and whole-wheat pasta become more nutritious after cooling, thanks to increased levels of resistant starch, which helps reduce blood sugar response.

Beans

Pinto beans, chickpeas, lentils… cooled after cooking will have more resistant starch. Bean salad or hummus made from cooked and cooled chickpeas are good examples of digestive-friendly foods.

How to cool food to maximize benefits

For best results, always cook food, let it cool at room temperature for a while, and then refrigerate it. Refrigerating for several hours or overnight will maximize the formation of resistant starch. Store in an airtight container to avoid contamination, and note that gentle reheating still retains some of the benefits.

Source: https://thanhnien.vn/nhung-thuc-pham-tot-hon-khi-de-nguoi-185250918205018504.htm