The Weird Science of Cold Pasta

Hey, hi!!! Happy New Year - we made it to February!

I haven't written in a long time, but it's high time I start delivering some proper good news. I think we all can use it.

So. You know how your Italian grandmother (or someone's you surely know) would absolutely lose her mind if she caught you eating leftover pasta straight from the fridge? Well, it turns out she might be nutritionally wrong (OMG, don't tell her I said that).

Here's the deal: when you cook pasta, then let it cool down, something magical happens. The starch molecules get together and basically decide to rebel. They form tight little crystals that your digestive system can't break down as easily. Scientists call this "resistant starch," which is just a fancy way of saying the starch resists being digested.

Think of it like this: hot pasta is overly friendly, eager to be absorbed into your bloodstream and spike your blood sugar. Cold pasta? Slightly more stand-offish. It moves through your system at its own slower pace.

The benefits are notable:

• It doesn't spike your blood sugar as much

• It feeds the good bacteria in your gut

• You absorb fewer calories from it (less glucose)

• It keeps you fuller longer (because it's taking the scenic route through your intestines)

  
  

If you reheat that cold pasta, it STAYS resistant. So there's your scientifically validated pasta news.

Does this mean you should eat pasta daily? No. Don't get crazy. But life is short. I'm giving you a gift here.

Happiest of days to you, my healthy friend and let's have a fun year together, eh?

Much Love,

Kristi

p.s. this also works for white rice and potatoes. WHAT??!!