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 ...

Cooking pasta seems simple, but food experts say you’ve probably been doing it wrong. The secret? It’s all in the salt, the ...

“Even though the package instructions will usually just tell you to strain the pasta after cooking, that might not be the wisest move,” the expert explained. “The starch in pasta almost acts like glue ...

A new review in Frontiers in Nutrition suggests resistant starch may help support blood sugar control and reduce inflammation ...

Enjoy starchy Indian vegetables like potatoes and arbi without health worries by cooking them smartly. Soaking and boiling reduces starch content, aiding digestion and blood sugar control. Skip deep ...

And a simple pasta recipe that's perfect for the summer A PROFESSIONAL chef shared the mistake most people make when cooking pasta. The expert explained why the error ...