Pasta, potatoes, and bread contain a lot of starch, which is not the best for health, and even less so for a slim figure. British scientists have proven that there is a big difference between regular starch and resistant starch, which led them to an unusual discovery.

Let's first start with regular starch. When we eat foods high in starch, this starch breaks down into sugar, or glucose, extremely quickly in our bodies. And the problem with starch is precisely in this simple and fast breakdown, which has the same effect as eating sugar by the spoonful.

Resistant starch is somewhat more demanding in this regard, as the body needs up to 10 times more time to break it down. Although the end result is the same as with regular starch, the slower reactions give the body more time to respond to increased sugar levels. As a result, insulin spikes in the blood are significantly lower, less sugar is converted into fat deposits, more energy is used for the body's own functioning, and the feeling of satiety also lasts longer.

The key question is, where can we find resistant starch?

The most can be found in bananas, cheese, and also in leftover pasta and potatoes. Potato salad is much less harmful than fresh mashed potatoes. Pasta that you leave to stand for more than half an hour, and then quickly reheat before a meal, contains three times more resistant starch and just as much less regular starch.

And one more advantage of cooled food with lots of starch: resistant starch has a beneficial effect on heart disease and lowers blood pressure.