Ever wondered if the temperature of your food could change how your body handles it? With potatoes, the answer is yes! When you cook and then cool potatoes (think: potato salad, or yesterday’s roasted spuds straight from the fridge), something cool happens—literally. The digestible starches in the potato reorganize and become 'resistant starch.'
Resistant starch acts a lot like fiber in your gut—it bypasses digestion in the small intestine and heads straight to the colon, where it feeds your beneficial gut bacteria. Because your body absorbs less of the starch as glucose, blood sugar rises more slowly compared to eating hot, freshly cooked potatoes. Researchers have found that this simple trick—cooling after cooking—can reduce the glycemic response of potatoes (see: Sajilata et al., Comprehensive Reviews in Food Science and Food Safety, 2006).
It's not about eating cold potatoes at every meal, but mixing it up can support your energy levels and a happy gut. Next time you meal prep, try refrigerating cooked potatoes and using them in salads or bowls. It’s a tasty way to enjoy a starchy side—without the typical energy spikes!
