Amazing research carried out by Dr Denise Robertson on blood glucose levels when eating white pasta at different temperatures!!!It's fairly common knowledge these days that eating simple carbohydrates like white pasta, can cause a surge in blood glucose and a resultant surge in insulin levels... this is not good for the waisteline or the poor old pancreas that needs to pump out all that extra insulin!But did you know that by cooking pasta and allowing it to cool, you convert the carbohydrates in the pasta to a "Resistant Starch" which makes it more difficult for the enzymes in our body to break it down and, in effect, convert it to a more complex form of carbohydrate or "slower sugar?"But event more amazing is the effect when you cook, chill and then reheat the pasta!!! This process makes the carbohydrates even more resistant to the enzymes we produce and even boosts our dietary fibre!!!See attached slide and watch the episode by clicking this link:http://www.bbc.co.uk/iplayer/episode/b04m0bt4/trust-me-im-a-doctor-series-2-episode-1