Did you know that the way you prepare your food can change how it affects your blood sugar? Regular starches—like those in potatoes and pasta—are quickly digested, leading to a spike in insulin. But resistant starch works differently. It changes its structure, making it harder to digest, which means a much lower impact on blood sugar.
So, how do you turn regular starch into resistant starch? It’s simple—cook your potatoes or pasta, then cool them overnight in the fridge. This process rearranges the starch molecules, making them more resistant to digestion. The result? A meal that won’t send your insulin levels soaring.
Want to enjoy your favorite carbs without the blood sugar rollercoaster? Watch now to learn how!
4 comments
There are many warnings about seed oil. For baking, which oil is best?
For baking olive oil, and high-oleic sunflower or safflower oil would be the best. They contain 70-85 percent oleic acid. The danger of oils rich in omega-6 fatty acids is their likelihood of being metabolized into arachidonic acid that is building block of pro-inflammatory hormones known as eicosanoids.
Please help me! I want to use millet in my aone diet. How many grams of millet is one block of carbs?
Millet has a mid-level glycemic index that wheat or rice, but still about 70 percent carbohydrates. About 12 grams of millet would provide one Zone Block (9 grams of carbohydrate)