Carbs in H&S & chilling

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.

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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. :slight_smile:

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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.