You Can Love Your Pasta EVEN More…

That’s right! When you eat pasta after it’s been refrigerated, some of the starch becomes resistant starch. And here’s the really cool part: you can reheat it without completely losing those resistant-starch properties.

Why does this make it even better?

Resistant starch is a unique type of carbohydrate that isn’t fully broken down and absorbed in your small intestine like ordinary starch. Instead, some of it makes its way to your large intestine, where it can be fermented by your gut bacteria and help feed the friendly microbes living there.

This may not be helpful for everyone, especially people with sensitive digestive systems. But if you already tolerate macaroni salad or reheated pasta well, you may be getting a little nutritional bonus you didn’t even realize!

After years of being estranged from pasta because of all the “white carbs are bad” press, this was one of the most amazing food insights of the decade for me.

We are officially reunited—and more in love than ever. ❤️

Bon appétit!