If you love warm, cozy meals but want steadier blood sugar, the cook‑and‑cool method is one of the easiest shifts you can make. I use it all the time, and it works with everyday foods you already enjoy.
Here’s how it works:
When you cook a starch (like pasta) and then cool it until it’s cold to the touch, some of the starch changes into something called resistant starch. That simply means your body digests it more slowly — which helps your blood sugar stay steadier.
When you cook a starch (like pasta) and then cool it until it’s cold to the touch, some of the starch changes into something called resistant starch. That simply means your body digests it more slowly — which helps your blood sugar stay steadier.
And the best part?
You can reheat it, and the benefit stays.
This works for more than pasta. The cook‑and‑cool method also helps with:
- oatmeal
- rice
- bread (like toast)
- potatoes
- and most grains
How to use the cook‑and‑cool method
- Cook your starch.
- Cool it completely — a few hours or overnight.
- Reheat it or enjoy it cold.
- That’s it.
A few easy ways to use it
- Make pasta at lunch and enjoy it warm at dinner.
- Cook oatmeal the night before and reheat it in the morning.
- Cool toasted bread instead of eating it right from the toaster.
- Make a batch of rice, store it in the fridge, and use it for stir‑fries or bowls during the week.
- Reheat leftovers (yes — this counts!).
It’s such a small shift, but it helps your numbers behave better without giving up the foods you love.
----------------------------------------------------------------------------------------------
Tired of being overweight & taking medication?
Start fixing what's wrong... so you can toss the meds.
Overweight. Obesity. Type 2 diabetes. Atherosclerosis. High blood pressure. High cholesterol. GERD. MORE.
Start losing weight TODAY!
Use these 5 simple yet powerful diet tips to speed you on your way.
0 Comments