The Reason Why Leftovers are Healthier

In Eating Well For Good Skin by Cheryl WooodmanLeave a Comment

Some of you may have already heard about this study, it hit the news a couple of months ago. It was actually widely reported on, also being part of the BBC 2 series, ‘Trust me, I’m a doctor’.
The Study
Led by Chris van Tulleken and the University college of London, several participants were roped in for exploratory research into ‘simple carbohydrates’ and their effects on blood sugar levels after eating. This sounds like my kind of research study, getting paid to eat food!

Each participant ate a meal of spaghetti in a tomato & garlic sauce for 3 consecutive days. The difference between each day was the amount of times it had been cooked, each participant ate the following meals.

1)    Cooked and served HOT

2)    Cooked and served COLD

3)    Cooked, cooled, REHEATED and served HOT

After eating the meals, blood samples were taken every 20 minutes to record the effect on blood-sugar levels.


The Results
Option 3, cooking, reheating and eating hot showed a reduction in blood-sugar level of 50%, which is a huge effect! The even better effect is that in turn it reduces our chances of putting on weight! Blood-sugar spikes are what make us feel hungry and reach for a quick fix energy release to maintain that blood sugar spike, without these spikes we feel hungry less often.


Why are carbohydrates seen as ‘the badies’?
There are lots of different types of carbohydrates, the ones we are talking about here are ‘simple carbohydrates’, this includes foods like white bread, white pastas and potatoes. When our body digests simple carbohydrates they are turned into sugar which is quickly released into our blood, this causes our blood-sugar level to spike really quickly. When our blood sugar level drops again, we will feel hungry and these are those moments your body wants you to reach for those quick fix cakes, chocolates and a seasonal theme, EASTER EGGS!


By cooking simple carbohydrates we end up changing their chemical structure. In the case of this study the simple carbohydrates are turned into ‘resistant starch’. Resistant Starch is better for our bodies as it is broken down into sugars much more slowly than simple carbohydrates. This means a controlled blood-sugar level with no spikes. When our blood sugar level is consistent we do not have those well-known sugar cravings.

This is a nifty trick if you are trying to eat healthier, and reduce hunger pangs, I wonder if this works on chocolate? I think this calls for an Easter chocolate fondue! HAPPY EASTER EVERYONE!