Harvard-trained nutritionist shares a simple trick to cut the glycemic index of carbs by 50 percent |
Dr. Terry Shintani reveals a simple method to significantly lower the glycemic index of common carbohydrates like rice, bread, potatoes, and pasta. Cooling cooked carbs and then reheating them transforms starches into resistant starches, slowing digestion and reducing blood sugar spikes. This process can lower the GI by up to 50%, offering a practical way…