Want to make your rice less glycemic to help those with diabetes? For improved glycemic management, prepare the rice, store it in the fridge, and eat it the following day. While at first this may seem impossible, numerous studies have shown that cooling high-starch meals like rice and potatoes can change the digestible starch into resistant starch, which is better for your body and regulates blood sugar levels. According to a study published in the Nutrition and Diabetes journal, eating rice that has been treated to cooling reduces the postprandial blood glucose spike in people with type 1 diabetes. According to the study, “the retrogradation of starch caused by cooling of rice after cooking results in a substance that is non-absorbable in the human digestive tract.”

In a recent post, nutritionist Pooja Makhija discussed the advantages of keeping rice in the refrigerator for a day before consuming it. In a video, Makhija deconstructed findings from numerous clinical studies and provided a thorough explanation of what happens to blood sugar levels when rice is chilled for 24 hours before being consumed.

According to Pooja Makhija, numerous clinical research have demonstrated that chilling cooked starch triggers a process known as starch retrogradation that turns it into resistant starch.

According to Makhija, when high starch meals like cooked rice or potatoes are consumed after being chilled for 24 hours, the digestible starch is changed into resistant starch.

“Our bodies break down digestible starch, which causes a spike in blood sugar levels. The type of starch your body cannot digest is called resistant starch. Resistance starch is now safe for consumption. Because it supports the bacteria in our stomach, it is actually what is referred to as a prebiotic. It’s excellent for us, then. Although it doesn’t cause a blood sugar surge, it supports a healthy gut microbiota “the dietitian continues.

With the use of glucose monitoring, Makhija claims she performed the procedure herself and discovered that rice that had been prepared, refrigerated for 24 hours, then reheated and consumed had a significantly lower glycaemic response than rice that had just been cooked and served sizzling hot.

Therefore, diabetics can use this straightforward technique to make rice more diabetes-friendly.

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