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

Let's start with regular starch. When we eat foods high in starch, it quickly breaks down in our bodies into sugar, or glucose. The problem with starch lies precisely in this simple and quick degradability, which has the same effect as eating sugar with a spoon.

Resistant starch, on the other hand, is somewhat more demanding, as the body needs up to 10 times more time to break it down. The end result is the same as with regular starch, but due to the slower reactions, the body has more time to react to the increased sugar levels. Therefore, the increase in insulin in the blood is much lower, less sugar is converted into fat deposits, the body expends a lot of energy for its own functioning, and the feeling of fullness lasts longer.

The key question is where do we find resistant starch?

It is most found in bananas, cheeses, and also in fully cooked pasta and potatoes. Potato salad is far less harmful than fresh mashed potatoes. Pasta left standing for more than half an hour before the meal and quickly reheated has three times more resistant starch and just as much less regular starch.

And another advantage of cooled food high in starch: resistant starch has a beneficial effect on heart disease and lowers blood pressure.