But within bread, rice, potatoes, and pasta is a hidden nutrient that could help mitigate those unwanted effects of the carbs we love so much: resistant starch.
Some foods naturally contain resistant starch, like plantains, green bananas, beans, peas, lentils, and whole grains like oats and barley. However, you can still access this superfood in white rice, pasta, and bread, too—just cool your carbs.
Resistant starch develops when certain carbohydrates are cooked, cooled, and reheated—namely rice, pasta, potatoes, and bread.
The cooling trick can also work for carbs already with a lower glycemic load—such as brown rice, oats, barley, beans, lentils, and whole wheat pasta.
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