That is why you should not eat pasta and potatoes immediately after cooking

Created: 2022-08-02 15:18

By: Anne Tessin

You can conjure up many dishes from boiled potatoes and you will do so once you learn the advantages of cold potatoes.

© Gottfried Czepluch/Imago

Fresh pasta is your favorite dish?

In the future, it is better to leave the steaming plate of pasta for a while.

It is healthier and can make you slim.

Nothing beats a freshly cooked meal.

Warmed up food has its justification – especially goulash and stews taste even better after steeping – but otherwise everything should be fresh on the table.

Or maybe not?

There are actually foods that you should not eat immediately after cooking, but rather wait a day and these include potatoes and pasta, of all things.

That's why you shouldn't eat potatoes and pasta right after cooking

Noodles don't exactly have the reputation of being "slimming".

Tasty pasta contains a lot of carbohydrates that come from starch.

This also applies to potatoes and rice.

However, if you want to save a few carbohydrates, you should know this tip: If pasta, potatoes and rice cool down after cooking, the starch is converted into resistant starch.

, the proportion of this starch accounts for ten percent

after about 12 to 24 hours and this remains the case even after the food has been heated up.

The highlight: Resistant starch is indigestible, so it ends up unchanged in the large intestine and is therefore not reflected in the calorie balance.

Ten percent doesn't sound like much and you're right: in order to save significant calories with this trick, you would only have to consistently eat warmed up pasta and potatoes.

But not only the calorie saving speaks for the resistant starch.

Caution: It is better not to reheat these foods

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Eating cold potatoes and pasta: Resistant starch is so healthy for your gut

According to

, the resistant starch is good for your intestinal flora because it is a particularly healthy dietary fiber and supports the beneficial bacteria in the intestine.

In addition, resistant starch is said to have a positive and stabilizing effect on blood sugar levels, which makes cold pasta and the like interesting for people with diabetes.

Resistant Starch Recipes: Use up yesterday's potatoes and pasta

Since the resistant starch is preserved after reheating potatoes, rice and pasta, you don't have to eat these foods cold to ensure the starch's beneficial effects.

There are many recipes for which you need, for example, boiled potatoes from the day before.

Potato salad works better with cold potatoes from the day before, just like fried potatoes or quark balls.

If you are in the mood for rice, you can fry yesterday's rice with vegetables, soy sauce and sesame oil, mix in scrambled eggs and the delicious fried rice is ready.

Fried noodles with egg, ham and co. also taste great from cold noodles from the day before.

Consume leftover pasta and potatoes: danger is imminent

Looking to reap the benefits of resistant starch and use up yesterday's pasta, potatoes and rice?

It's always good when you don't have to throw away food, but you have to remember one important rule: refrigerate leftovers immediately and consume pasta and potatoes within three days at the latest, and rice within two days.

The starch it contains is a paradise for bacteria, some of which can cause severe health problems.

So don't waste too much time with the noble food "from yesterday".