Giada De Laurentiis debunks spaghetti myth: Emmy award winning Chef explains why leftover pasta is healthier |

So, guess what? The fabulous Emmy-winning chef Giada DeLaurentiis just had us completely rethinking our pasta habits. Forget what you’ve heard, she’s here to drop a total spaghetti bombshell.First off, Giada let us in on a seriously cool kitchen hack via Instagram: pasta the next day? It’s actually better for your gut. She explains that when cooked pasta cools, its carbs turn into something called resistant starch. Fancy term, simple magic: this resistant starch is easier to digest and causes a lower blood sugar spike. A sweeter deal for your gut health, basically. So, leftovers aren’t just fine, they might be smarter. Healthy pasta points, anyone?Resistant starch is a special kind of carb that doesn’t get digested in the small intestine like regular starch, instead, it passes all the way to the colon, where it acts more like fiber. So what does that mean for blood sugar? Here’s the cool part: foods with lots of resistant starch cause a much smaller rise in blood sugar after eating (a lower “blood sugar spike”). That’s because it slows down how fast your body absorbs the sugars from your meal, releasing them more gradually into your blood.According to Harvard’s nutrition experts, when you eat carbs high in resistant starch, like lentils, beans, slightly green bananas, oats, or even rice and potatoes that have been cooked and then cooled, you’re helping keep your blood sugar steady. It’s not just about snacks though; cooling and reheating cooked carbs can turn some regular starch into resistant starch, making your favorite rice or pasta much friendlier to your blood sugar. So, if you make a big batch of rice, let it cool in the fridge, and then reheat it later, it’ll likely have more of this beneficial starch.Harvard also points out that resistant starch can help you feel full longer (because it digests slowly) and may even help your gut bacteria since it essentially acts as food for the good bugs in your colon. So, next time you worry about carbs making your blood sugar jump, remember: it’s not just about what carb you eat, but also how you prep it. Using tricks like cooling and reheating, or choosing naturally high-resistant starch foods, can seriously cut down those blood sugar spikes and keep things running smoother.