A
Yes, you're right — low-fat fried potato chips that are heated and then cooled can have a lower glycemic index (GI) compared to freshly cooked, hot chips.
Here's why:
🍠 1. Resistant starch formation
When starchy foods like potatoes are cooked and then cooled, some of the starches undergo a process called retrogradation, which transforms them into resistant starch. Resistant starch:
-
Acts more like fiber than digestible starch.
-
Isn't broken down and absorbed in the small intestine.
-
Thus, lowers the overall GI of the food.
🔥➡️❄️ 2. Heating then cooling
-
Cooking gelatinizes the starch, making it digestible (and increasing GI).
-
Cooling allows retrogradation to occur.
-
This cooling step is what converts digestible starch into resistant starch.
🧪 3. Frying and fat content
-
Frying slows gastric emptying due to fat, which can blunt the glucose response.
-
But high-fat content can lead to other health concerns.
-
Low-fat fried chips (like air-fried or oven-baked with minimal oil) strike a better balance — reducing GI without excessive fat.
Summary:
✅ Yes, low-fat fried potato chips that are heated then cooled (e.g., stored in the fridge and eaten later) may have a lower GI due to resistant starch formation.
Let me know if you’d like a quick infographic version of this for your group!
No comments:
Post a Comment