MOSCOW, October 9 – Novosti. What way of storing bread and other products rich in starch will help make them more useful, Sergey Malozemov, author and host of the Live Food program , told in an interview with Sputnik radio.
The properties of starch, which is part of bakery products, change when frozen, he noted.
“When bread is frozen, so-called resistant starch is formed,” Malozemov explained.
Such starch is absorbed more slowly by the body and does not lead to a sharp increase in blood sugar levels, he continued.
“It breaks down to sugar more slowly, so it does less harm,” Malozemov said.
The expert advises freezing bread and refrigeration of other starchy foods to make the diet healthier. Rice and boiled potatoes, for example, are best refrigerated after cooking, he says.
“You can just boil the rice and put it in the refrigerator. The next day, when reheated, it will be more useful than freshly cooked rice. The same effect with boiled potatoes,” Malozemov said.
It is especially important not to neglect this way of processing starchy foods for people who have certain health conditions, he said.
“Switching to bread, rice and potatoes with resistant starch makes sense for those who are prone to rapid weight gain and have a predisposition to diabetes,” Malozemov said.
The fluctuations in blood sugar levels caused by eating regular starch are dangerous for people at high risk of developing diabetes, he added.
“Many of those who notice a rapid increase in body weight are actually in a state of prediabetes, when you need to be careful about foods that increase blood sugar levels, and starch is in the first place,” Sergey Malozemov concluded in an interview with Sputnik radio.
