I’ve heard a rumor that if one cooks pasta, refrigerate it overnight, then reheats it the next day, the chilling changes the pasta so the carbs are absorbed much more slowly. I don’t know if this is true. But, being newly diagnosed type-2 diabetic, I have been eying H&S as a potential meal replacement. They are fairly high in carbs so I wondered about the fridge trick and if it has any merit. I shout for under 40g per meal to keep blood sugar spikes down.
Hey Eric! I’ve not heard of this before. Would you be able to send along any research or links that you’ve seen chatting through this?
Let me know.
There is a FB diabetics group I am a member of and people swear by the technique. I have not tried it, but it is said to make the pasta break down slower, reducing a blood sugar spike. I have no data on my own.