I am about to embark on a radical new weight-loss diet. Want to hear the rules? Beans on toast, leftover pasta and potatoes, and reheated rice. I sense you raising an eyebrow, but let me assure you.

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

Often, when we have a lot of unwanted weight to lose, we can feel stuck by the seemingly impossible task at hand. It can feel like only a total lifestyle overhaul could ever cause the scale to budge.

Experts explain the resistant starch trend circulating on social media. By Alice Callahan It sounds like just another internet health hack: Cook some pasta or white rice and let it cool overnight in ...

Dr. Leena Hilakivi-Clarke is an expert on nutrition and the microbiome. She says that cooling carbs turns them into "microbiota-accessible carbohydrates," a gut superfood. Here is her favorite recipe ...

You’ve probably heard of the importance of insoluble and soluble fiber and prebiotics (another type of fiber) for gut health. But these fiber varieties have a less well-known cousin: resistant starch.

Freezing bread slightly increases its resistant starch, which may offer minor digestive and blood sugar benefits, while toasting can modestly lower its glycemic index. A freeze-then-toast combo may ...

Resistant starch is digested more slowly than simple starch, which can keep your blood sugar levels stable and have positive health effects. Resistant starch occurs naturally in whole grains, beans, ...

Naughty or nice? That's often how I think about foods packed with carbohydrates. Whole grains, like brown rice and whole wheat, fall squarely into the nice category, while white pasta and rice, well, ...

You’ve probably been told carbs are the enemy if you’re trying to lose weight. We’ve all heard it – cut carbs, drop pounds, simple as that. But what if I told you there’s a type of carb that might ...