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Cooling and Reheating Starches (technique)
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Last discussed Jun 23, 2026
A dietary technique of cooking starchy foods (rice, pasta, potatoes), allowing them to cool, and then optionally reheating before eating to increase resistant starch content and prebiotic fiber.
Recently discussed in
Microbiome Expert: Revealing the Biggest Myths About Your Gut, Diet, and Health
Giulia Enders · Jun 23, 2026
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Giulia Enders
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Used for: Increasing prebiotic fiber and resistant starch in everyday meals like rice, pasta, and potatoes to feed good gut microbes and stabilize blood sugar
Praised: Increases resistant starch and soluble fiber; slows blood sugar spikes; feeds...
vs: Compared to cooking rice in a rice cooker and keeping it warm, which was asso...
"If you cook them once, let them cool down, suddenly their content of resistant starch and with that soluble water-soluble fiber rises. So just having your carbs cooked, cool them down and then you can even reheat them, makes them more prebiotic. W..."
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