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

But let's start with ordinary starch first. When we eat foods with a lot of starch, it breaks down extremely quickly into sugar, or glucose, in our body. And the problem with starch is precisely this easy and quick degradability, which has the same effect as if you ate sugar with a spoon.

Resistant starch is somewhat more demanding in this regard, as the body needs up to 10 times more time to break it down. Otherwise, the final result is the same as with ordinary starch, but precisely because of the slower reactions, the body has more time to react to the increased amount of sugar. Therefore, the increase in insulin in the blood is significantly lower, less sugar turns into fat deposits, the body uses a lot of energy for its own functioning, and the feeling of satiety lasts longer as a result.

The key question is where do we find resistant starch?

It is most abundant in bananas, cheeses and also in starchy pasta and potatoes. Potato salad is significantly less harmful than fresh mashed potatoes. Pasta that is left to stand for more than half an hour and quickly reheated before the meal has 3 times more resistant starch and just as much less normal starch.

And another advantage of refrigerated food with a lot of starch: resistant starch has a beneficial effect on heart disease and lowers blood pressure.