Dr. Will Bulsiewicz

So it's true that when we cook our food and then we store our food, you are building histamines. It will be slower when you put it directly into the fridge as opposed to having it sitting on your counter, as an example. But the flip side of that, though, is actually... So let's assume that you're asymptomatic, that you can eat that rice with a cup and a half and feel perfectly fine.

So it's true that when we cook our food and then we store our food, you are building histamines. It will be slower when you put it directly into the fridge as opposed to having it sitting on your counter, as an example. But the flip side of that, though, is actually... So let's assume that you're asymptomatic, that you can eat that rice with a cup and a half and feel perfectly fine.

Zero concerns for histamine. Here's the flip side of what you just did, though. You took a starchy food and you cooked it, heated it up, and then you placed it into your fridge and you cooled it down. The way it tastes, I'm sure you would agree, I'm sure your listeners would agree too, is not exactly the same anymore.

Zero concerns for histamine. Here's the flip side of what you just did, though. You took a starchy food and you cooked it, heated it up, and then you placed it into your fridge and you cooled it down. The way it tastes, I'm sure you would agree, I'm sure your listeners would agree too, is not exactly the same anymore.

Zero concerns for histamine. Here's the flip side of what you just did, though. You took a starchy food and you cooked it, heated it up, and then you placed it into your fridge and you cooled it down. The way it tastes, I'm sure you would agree, I'm sure your listeners would agree too, is not exactly the same anymore.

Rice that you cooled down does not taste the same as rice that is fresh and piping hot. You created resistant starch. So the process of taking a starchy food and then actually cooling it down helps the starch molecules to recreate in themselves what we call retrograde starch. And this resistant starch, for people that haven't heard this terminology before, is prebiotic for the gut microbiome.

Rice that you cooled down does not taste the same as rice that is fresh and piping hot. You created resistant starch. So the process of taking a starchy food and then actually cooling it down helps the starch molecules to recreate in themselves what we call retrograde starch. And this resistant starch, for people that haven't heard this terminology before, is prebiotic for the gut microbiome.

Rice that you cooled down does not taste the same as rice that is fresh and piping hot. You created resistant starch. So the process of taking a starchy food and then actually cooling it down helps the starch molecules to recreate in themselves what we call retrograde starch. And this resistant starch, for people that haven't heard this terminology before, is prebiotic for the gut microbiome.

So you can think of it, it's starch, it's not fiber, it's starch, but it's starch that your body is not able to break down and digest. So as a result of that, it passes all the way through your intestines and gets to your gut microbiome, and then it feeds and fuels your gut microbiome and gets turned into short chain fatty acids.

So you can think of it, it's starch, it's not fiber, it's starch, but it's starch that your body is not able to break down and digest. So as a result of that, it passes all the way through your intestines and gets to your gut microbiome, and then it feeds and fuels your gut microbiome and gets turned into short chain fatty acids.

So you can think of it, it's starch, it's not fiber, it's starch, but it's starch that your body is not able to break down and digest. So as a result of that, it passes all the way through your intestines and gets to your gut microbiome, and then it feeds and fuels your gut microbiome and gets turned into short chain fatty acids.

So this concept of cooling off, whether it be potatoes or rice or even our bread, helps to actually create resistant starch in the process.

So this concept of cooling off, whether it be potatoes or rice or even our bread, helps to actually create resistant starch in the process.

So this concept of cooling off, whether it be potatoes or rice or even our bread, helps to actually create resistant starch in the process.

Green bananas are higher in resistant starch naturally, and that's a different type of starch. So there's different types of resistant starches. There's four main types. Green bananas have a different type of resistant starch than what we're talking about with the retrograde starch.

Green bananas are higher in resistant starch naturally, and that's a different type of starch. So there's different types of resistant starches. There's four main types. Green bananas have a different type of resistant starch than what we're talking about with the retrograde starch.

Green bananas are higher in resistant starch naturally, and that's a different type of starch. So there's different types of resistant starches. There's four main types. Green bananas have a different type of resistant starch than what we're talking about with the retrograde starch.

And so much like when we talk about variety of fiber in the same way, you know, variety of plants, I'm also saying here that these different types of resistant starches, you wouldn't lean into just one. You would want all of them if you can. do you still get the benefit from the resistant starch if you reheat the food or should you eat it cold?

And so much like when we talk about variety of fiber in the same way, you know, variety of plants, I'm also saying here that these different types of resistant starches, you wouldn't lean into just one. You would want all of them if you can. do you still get the benefit from the resistant starch if you reheat the food or should you eat it cold?

And so much like when we talk about variety of fiber in the same way, you know, variety of plants, I'm also saying here that these different types of resistant starches, you wouldn't lean into just one. You would want all of them if you can. do you still get the benefit from the resistant starch if you reheat the food or should you eat it cold?