Chilling and Reheating Carbohydrates May Affect Digestion and Blood Sugar Levels

Chilling cooked carbohydrate-rich foods like rice, pasta, and potatoes triggers retrogradation, converting easily digested starch into resistant starch, which slows digestion and may reduce blood sugar spikes. While this process can modestly affect calorie absorption and blood sugar levels, especially for diabetics, the scientific evidence is limited and not definitive. Influencers promote cooking, chilling, then reheating these foods for weight loss benefits, but experts caution that the effects are complex and not a simple calorie reduction.