Cooked, starchy foods (e.g. potatoes, pasta, rice, bread) contain lots of this starch, which enters the bloodstream as glucose, i.e. sugar. So the blood sugar level rises and insulin is released to shoot glucose into the cells. This causes the nasty peaks.

Now the difference between starches and resistant starches. According to scientific studies, starch from cooked starchy products that have been cooled overnight cannot be broken down by the digestive enzymes in the small intestine.

It, i.e. the resistant starch, is only metabolised by the lactic acid bacteria in the large intestine. The good intestinal bacteria in the large intestine are happy. This means that the blood sugar level can rise less, the insulin release is lower and you are (perhaps) fuller for longer.

If you reheat the cooled food, the resistant starches are retained.

When the bacteria in the large intestine get going, the (short-chain) fatty acid butyrate, known as butyric acid, is produced. This is also good news.

Butyric acid is the most important source of energy for the intestinal mucosa, protects against inflammation and promotes healthy intestinal flora.

Short-chain fatty acids, i.e. butyric acid, can prevent diseases such as arthritis.

Butyric acid has an anti-carcinogenic effect.

The less good news: Unfortunately, not all starch is converted into resistant starch when starchy foods are cooled. For example, per 100g:

• Pulses: 10g
• Potatoes: 3g
• Rice: 3g
• Pasta: 1g

If you want to know more, search for resistant starches and be sure to check out Jessie Inchauspé on all channels and on Insta www.instagram.com/glucosegoddess/.