causal
Strong Support
If you cook rice, let it cool in the fridge, and then reheat it, it turns into a type of starch that your body digests more slowly—so your blood sugar and insulin don’t spike as much after eating it.
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0
Evidence from Studies
Supporting (1)
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Community contributions welcome
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Influence of resistant starch resulting from the cooling of rice on postprandial glycemia in type 1 diabetes
Randomized Controlled Trial
Human
2022 Apr 16Cooling and reheating rice makes it harder for your body to digest the starch, so your blood sugar doesn't spike as much after eating it — and this study proved it works.
Contradicting (0)
0
Community contributions welcome
No contradicting evidence found
Gold Standard Evidence Needed
According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.