Here’s how to slash sugar spikes from pasta — and make it healthier.

Here’s how to slash sugar spikes from pasta — and make it healthier.

Scientists discover that cooling cooked pasta for 24 hours transforms its starch into a gut-friendly fiber that slashes blood sugar spikes.

When you cook pasta and then cool it for at least 24 hours, the starch molecules undergo a process called retrogradation. This molecular reorganization transforms digestible starch into “resistant starch,” which functions more like fiber than a simple carbohydrate. Instead of being rapidly absorbed in the small intestine and causing a sharp rise in glucose, it travels to the large intestine where it feeds beneficial gut bacteria as a powerful prebiotic. This simple kitchen hack not only supports a healthy microbiome but also encourages the production of short-chain fatty acids that help reduce internal inflammation.