Can leftovers be healthier than freshly cooked food?

0:00Have you ever been eating a nice hot, delicious bowl of pasta or like a nice, warm, fresh slice of bread? And you thought, man, if only this were healthier? Yes. And I do think I know where this is going. You do? Kind of, but we'll see. Okay. Have you ever thought, like, maybe there is a way to make it healthier? I do. The only normally going to have the think of is be like, veggie pasta. You know, we're like, spiky squash or whatever. You know, yeah. They don't beat the only way. Okay. Well, I don't know if you know this, but my husband was diagnosed with prediabetes. I do think he maybe said that. Yes. And I have blood sugar problems too. It's like my blood sugar will spike and then crash. So I'll have to eat a certain way because I like, if I'm not eating well, it can be pretty bad. Like where it can drop dangerously low. So I've been on a journey

1:02to like add fiber and lower my blood sugar spikes. And one way that I have learned about to do that that I saw on the internet and was skeptical of was specifically around bread, pasta and rice. This idea that if you cook it and then cool it, it's healthier for you. Yes. This is the only reason I had was tipped off at all because before we started, most I didn't tell me what it was. She just said that my wife had sent this question. So then when she asked, I thought, I know. I know. I know why I've sped enough to. I know what kind of things she's reading and stuff like that. So I've heard this, but not, not any science, just the headline or whatever. Yeah. But it is legit. Whoa. And we're going to talk about the science about it today. Okay. All right. Let's do it. Let's do it.

2:06Hey, I'm Melissa. I'm Jam. And I'm a chemist. And I'm not. And welcome to chemistry for your life. The podcast subs you understand the chemistry of your everyday life. And I am getting over a little cold. So I'm sorry in advance for my sniffles and congestion. Just to warn you guys. But I am still here because that's how dedicated I am to the craft. Through the through the sniffles and tears and yons, we tried to do what tears. I mean, your husband's wife and mom and I go, oh, I thought you were like crying. No, no, no. Well, yeah, because I got diagnosed with you can learn all of it. Oculus rosacea. You can learn about my heated eye mask that I've not been good about wearing. Oh, Melissa. I know. I know. It's because I stayed up late working on podcast on our bonus episode. So check that out if you want to be a part of our community. You know, we should do for like a bonus, something like that at some point, is have you wear it for probably a episode? Oh, need to be like a Q and R. Something chill, you know?

3:10But yeah, so that you're just kind of getting to be get your time in. Well, also, yeah, okay. This is the matter. What's just focus? Okay. Okay. Okay. So first, I want to start by noticing that we're wearing Halloween. It's time. It's that time of the year. Get your Halloween merch now so that you can wear it all October. Spooky season is coming. Jeb, do your thing. Great. Now it's time for the chemistry. So I want to address the stigma here, first of all, is that a lot of times we think that bread and pasta are good for us. And I want to address why. And these foods, bread, pasta, rice, they have a lot of starches in them. And starches are polymers. Got it. Yes. And what's the polymer? Polymer is a large molecule made up of a bunch of

4:15repeating small molecules. And also, why would they be better? Say, taste good. Isn't taste good mean good for you? Yeah, good for your heart, soul and spirit. Yes. But these particular starches that make up those kinds of things you're thinking about right now, bread, pasta, that kind of stuff, rice, they are, their repeating unit is glucose, which is basically sugar. And in different plants, those can, you know, the crystal, sorry, let me say, let me start over. So that polymer, you know, it's this repeating unit of sugar over and over. And it, then the polymers will start to take on a shape themselves. And they can be in kind of different shapes like tubes and fee, spheres. And sometimes those shapes make it hard for us to be able to access the energy essentially in the form of glucose that's in those plants. But when we heat them up, and often add moisture,

5:19so boiling pasta, cooking beans, cooking rice, not bread as much, I guess, but you do add moisture, I guess so. And when you add that a lot of times and heat it up, it breaks down the structure, the larger structure of the polymer. And that makes it easy for us in our digestive track, essentially, to take the big polymer and break it down even smaller into our individual sugar molecules, which is actually good and important. Okay. So I think that sugar glucose gets a bad rap, a bad rap, is it, is it rap for like rap sheet? Yes, I think, yes, I think both things get said because rap is reputation, rap is rap sheet, but I believe that's correct. Okay, great. So yeah, so sugar, you know, is good for us because it fuels our bodies. So it gets this bad reputation,

6:23but glucose is, I think, the primary source of energy for our bodies and brains. Okay. So it's actually good for us that this happens. But that is what is occurring at the chemical level when you're cooking a starch, oftentimes you are breaking down this bigger structure that would make it hard to digest and by adding water and he, you're gonna kind of break that down into where it's just longer polymer chains, not in some kind of bigger structure that our bodies can access. They can digest it and that'll be great, right? Right. And the enzymes in our digestive track can break them down and then we can use it for fuel. Now, for most healthy people, when we get that fuel, it's totally, that's good. We've got our fuel. Sugar is gonna go into our cells. After the starch

7:24is broken down and it's component parts into its smaller molecules of glucose into your bloodstream. And once the sugar goes into your bloodstream, your pancreas can release insulin, which is a hormone. And I like to think of that hormone as being like an ambassador that goes to your cells and is like, hey, cells, let this glucose in. Okay. Okay. And then your cells do and then they can use it for energy and any leftover can be stored. Got it. Okay. But if you can't produce insulin, then the sugar just hangs out in your blood, which is bad. Or if you have too much sugar for too long, the cells start to ignore the insulin. Okay. They're like, we've got plenty like, yeah, stop, stop knocking on my door. Yes. Can't you see you have the no-soliciting sign? I was thinking it was like the, they're like the boy who cried wolf. They're the insulin who cried

8:26glucose. Yes. They're like, we have enough of this. And so your body starts to ignore it and then you could sometimes either not have the insulin work to take up the sugar at all or you can get something called insulin resistance where, and I think this is similar to what happens with me. It sends out the insulin to take on the sugar, but it doesn't get absorbed fast enough so then my body sends out more insulin. And then it takes up all the sugar very rapidly and then my blood sugar crashes. Got it. So our bodies can't keep up with the sugar essentially in our bloodstream. If your insulin is out of whack and somewhere another. And so too much sugar starts to be dangerous and our, at least in America, our standard American diets are tend to be heavily sugar. And so we often have more than we need. So that is sort of all the background for

9:28back to our delicious slice of bread. Right. So you have this delicious slice of bread or a bowl of rice or pasta and it's fresh out of the oven or fresh off the stove. Very tasty. And you're feeling guilty, which you shouldn't because it is good, important fuel for your body. But if you have too much of it or something, it could negatively impact your blood sugar. Right. So there is a theory floating around on the internet that says like, hey, you can significantly reduce the impact of those starches on your glucose levels by just cooling them down and then reheating them back up. Yes. What does that sound like to you? It sounds like that process. I mean, at the very least, it has a chance of causing some new

10:36changes because of putting energy into it again. But I don't know that's all I got. I thought you were going to say it sounds fake. But I guess I already warned you that it was real. Yes. And I've already heard it. So I've already wondered like, hmm, does that, but you know, like in terms of just experientially, rice is a little different. It cools down. It gets harder. Kind of changes. But obviously it's not getting all the way like, raw again. It's like not all the moisture that helped soften it that it absorbed is gone. Right. But I mean, I can see there being something about, we've also experienced this like, I mean, people who have fresh bread versus like, reheated bread later, it is just different. Something's clearly changing in it over the course of like it being, it cooling down, it being reheated. But what it is, I don't know. Okay. Well, when I first heard this, I thought this was probably a lie. It's like on social media, there's just few different creators I follow. And I was like, I just don't, I just don't know about

11:39that. Yeah. And I don't know, you know, I'm like about starches. That's not my thing that I spent all my time thinking about. You know, this is like, it's more biochemistry than just straight organics. I'm like, God, I don't know. It's food, whatever food science is not my thing. But Emily, your wife, sent me an article about it. And it was like, I don't know if she said, she's like, this is cool. You should look into it or something like that. And I was like, yeah, I'd heard about that. But it was from NPR and I was like, well, they're more legit. So then I started to look deeper into the chemistry of what actually could be happening. And if there was any really good evidence for this, and it turns out that there is. Okay. So when we, like I mentioned, heat up these starches in the presence often of a solvent, we are breaking up this bigger form of the, that the starch could some of them take, maybe it's in a sphere, maybe it's in a tube, whatever. But then when we, after we break it up, mix things up, change it up. As we cool down,

12:45some structure will naturally start to reform. And this is very similar to a process we've talked about before called crystallization. Yes. And you've seen this and many of our listeners will have seen this if you've ever made or had rock candy. So rock candy, you take sugar, which is already in a form. And you dissolve it and heat it up. You put energy in. So that sugar will be completely surrounded by water molecules. It's no longer in its current form. We like isolate the individual molecules. And then as we, it's very important to slowly cool it back down, the molecules will have time to arrange themselves in the most stable fashion because stability often wins in nature. Delerate themselves in a very stable pattern, which often is a very consistent repeating pattern that results in what we call crystal structures. And crystal structures,

13:50we've talked about before, but they are these nice repeating units that give in some ways like very beautiful forms. Snowflakes are as a result of a nice crystal structure forming. If you've like some really nice, those like geodes in nature, and they're like very geometric, those things naturally form, but they naturally form in the perfect conditions when this thing is dissolved. And then when it's allowed to slowly come back down to temperature, to a room temperature, or sometimes even cooler than that, and it gives the space for the, and the time for the molecules to rearrange themselves well. And there's a whole form of crystal investigation. There's like a whole field of chemistry called crystallography. Being able to grow crystals out of appear substances can be really difficult. But what it seems like here is happening with our starches is

14:58we disrupt the original structure, which seems to be sometimes a crystalline structure. We essentially allow the polymers then to be dissolved, soften, move around in this often moisture, you know, wet area. And as it cools back down, they are able to reform into new and stronger substances. And those substances, when they reform in their new structure, are strong enough to resist the quick digestion that occurs in our intestines. And they can make it past the initial small intestine to the colon, right? Small intestines first and then the colon. Okay. So that class of starch has a name and it's called resistance starch.

15:59Okay. And there is some naturally occurring resistance starch. There's actually five different types of resistance starch. This is resistance starch number three. It is made from non-resistant starches that are allowed to heat and then cool through a process called, oh, I didn't read it and I should have re-regretation, something like that. Wait, no, I found a textbook called nutritional role of resistance starch. And I actually really enjoyed reading about it. Yeah, interesting. Yeah, super interesting. And this is not some new internet fad thing. It's like it's been around, we just the internet just found out about it. But this textbook is from 1994. Whoa. Yeah, I think it's a textbook. It's nutritional role of resistance starch, chemical structure versus physiological function. So that was my bedtime reading last night. Nice. And the process is retrogradation and resistant starch formation. And actually

17:06the initial formation they called gelation. So like when it gets squishy, like if you think of rice, how it gets almost like a gelatine, this texture. Yes, yes. But then as it calms down and recrystallizes this retrogradation and forming resistant starch. That's so interesting. Isn't it so interesting? So the heating it back up doesn't, isn't enough to like reverse that process. Right. Wow. And they have, so the studies they've done are so interesting. There was studies on rice studies on pasta studies on bread that's like bread that's frozen and then toasted bread that's frozen and thawed bread that's frozen thawed and toasted or bread that's like fresh. And they compared all of them and there was a or frozen and then toasted or just plain thawed were a lower glycemic index spike. And there are ways of measuring the grams resistant starch in whatever it is. You know, and it would be different depending on

18:09which types of starch you started out with, the degree to which there was improvement. But almost always if you started out with like a starch that would have been able to be easily digested, if you heated it up, cooled it down, there would be an increase of varying amounts in resistance starch in the later product, even if you heat it back up. And they looked white bread or white bread that they added resistance starch from tapioca that they had this and lower glycemic index or when I say lower glycemic index, it'd be a lower glucose spike got it post after eating, which they call post-prangereal. That's the the thing that happens to me. They call that post-prangereal hypoglycemia, just means after you eat. And so post-prangereal, they would look at what is our glucose levels in our blood, how is it different fresh versus frozen

19:13same thing with potatoes actually, they have starch. So there's all kinds of different studies on this. It was really interesting. There was even one on chickpea pasta, which like you mentioned, it's like when I think of, okay, we have pasta quite a bit and I really love it, but once I started to have problems with my blood sugar, it was like, all right, we got to figure this out. And we switched to chickpea pasta, but a lot of times we'll make it with a nice sauce and then reheat it the next day. And if you don't have good sauce, the texture the next day is like, oh, I don't like this, we would make this lemon one with a really light sauce would be really good the night before. And then the next day we were like, so the texture is definitely changed. Yeah, yeah. But even that will increase the amount of resistance starch. Wow. And resistance starch can help feed. It's it acts like fiber, but I think technically it's not because fiber cannot be digested. And this can be digested. It just is not as effectively digested. Got it. Got it. But it can help feed your

20:17good gut bacteria. You know, it does all kinds of really cool stuff. So it's good for you to have increased amounts of resistance starch. Beans have a lot of resistance starch naturally. If you heat them up, cool them down, you get more. Uh-huh. Nice. Okay. So yeah, that's what's happening is at the molecular level when we heat them up, especially in the presence of moisture, we're sort of sorry. So today when I was lecturing, I had to like pause and get a cough drop. So I got I'm like, I swear I'm not contagious. I just am still a little gross. But you essentially break up the existing molecular structure to allow then as they're cooling down, this and one study looked at the speed at which it cools and in some starches, it really makes it impact by as they're cooling down, ideally slowly, they, um, yeah, they reform structures that are stronger than before. And so they're not as easy to break down. So you don't get as much glucose

21:22out of them. Okay. Interesting. And oh, I just had a thought. Oh, there is evidence that if you keep heating them and cooling them back down over and over, it actually will continue to increase. Whoa. But this study was like, uh, but we didn't do that because we wanted to ensure that they were healthy at a microbiall, like a micro level. So the more you heat and cold down food, the higher the chances of getting foodborne pathogens and ramp. So you have to be careful. Foodborne pathogens, I think would be the right language, but essentially it's like, there's a dangerous own of temperatures where bacteria thrive and so you have to be careful. Mason, I had to get our food handler's license to learn all about that. You and Mason did? My husband recently got his foodie at a license. Like a little bit ago. I had my foodie at a dollar's license at one point. I think actually need to do really mind pretty soon, but it was like all about the danger zone that goes like, you know, there's several things they talked about, but that was like the most important. Like, yeah.

22:23Please listen to this. Yeah. So you don't want to keep like reheating and cooling to try to optimize your resistant starch, but then like get terrible. So like you'd problem. So it's kind of weird because I was like, man, dude, I've been handling food without a license. My whole life. Oh my gosh. You know what I'm saying? I bet he makes I joke every time this comes up. Actually, this is never can't be. I never get to talk about it. There's no reason I've ever even thought to bring it up, but now I've got a reason. You know, now we've got a punchline. So anyway, that's the chemistry behind it is basically we're making rock candy, but instead of rock candy that forms nice new structures, we're forming resistant starch that forms nice new structures. That's crazy. I kind of stole your thunder where you usually do a teachback because I was trying to summarize it nicely, but do you want to do a teachback? Yes, I do. And I want to try to make an analogy. Okay. If I can, let's see if one starts to form. So what's happening with

23:25rice or pasta bread or whatever, there's starch in it or it starts to you or whatever, but what we're talking about is that there's glucose. Yeah, starch is made up of the repeating units of glucose. Shared sounds weird words that like, you know, we all have learned at some point. We kind of have a sense of like some foods are starchy, but like what do we mean or whatever? It's my favorite most of us like people are like, I don't know, I just know that they have that and I guess it's bad or something. You know, it's like the weird. It's actually not. Right. Like these like broad categories that we get told to put foods into, you know, I mean, so yeah, it's literally like just one big repeating unit of glucose, like glucose, glucose necklace. Got it. Okay. So oh, I got it. I think I got it now to here. It started to brew here. So it's kind of like when we cook these things, baking some bread, cooking some pasta, the starch, the glucose that will be available for our body to take in,

24:30it's sort of like a disparate, what you might call it, they're more not spread out, but like they are not joined in really strong ways with others. Right. So for our body to break it down, it'd be maybe akin to like if you had a lot of people, but they're not united in any way. Exactly. They're just a group, you know. Yeah. So say you are and you know, two factions so to speak, whatever. I usually don't think of current things, but we're like Lord of the Rings type of things, you know, there's no unity then sort of the like breaking a part of a group of people, whatever if there's not really united against you or something is quite easy for them to be broken apart. And in this case, you know, taking into our bodies in our bloodstream and then our body has figured what to do with it. And obviously, as most mentioned, not a bad thing, but when

25:33there's an excess of it, that's where we've got some problems, right? And we tend to in the United States. Right. And so what we do, if we cook the pasta rice, give a chance to cool down, the people, the glucose citizens, get a chance to organize together and form some committees or some teams or some little little militias, or whatever to call it, the hobbits and the ints get to join forces together. They have to get some time to find one another and form an army, form a coalition of sorts. And now let me touch on this too, because initially we're like, oh, there's a bunch of group, there's a group of people that are all separated, but I like that. It's initially we have a group, but it's hobbits. And we have a group and it's ints, but they're not interacting with one another. They're strong in their own group. And so we have to do something to

26:37bring them together. And that's the cooking. Right. The time and the like post that they get a chance to cool and organize, correct? Well, the heating is like when we're cooking is breaking up. Right. Yes. Breaking up the hobbits. Now they're not just in their group. Right. Right. Right. Yeah. They're they're broken up, which does happen to. Right. But then so if you're eating immediately after that, you're eating and they're in their weakest state. Right. As groups. Yes. Like they've not had a chance to find each other and figure out and organize. And yeah, the defenses are totally down. Right. That's funny to think of the food as like defending itself. But the so when we've given them time to cool down and we're waiting till tomorrow, again, they are getting time to find each other, organize into some, you know, battalions or whatever. The ins and the hobbits are getting to work together. And man, that is

27:40exactly what Saramond does not want to happen. And actually, actually he never expects it to. He's so surprised. Yeah, because he would never. Yes. He just wouldn't think much of hobbits orants. But so when they're not has no place in the analogy though. Yeah. No. It's like that guy who's in the stick ducts for this guy or shorts or reels or whatever. He is an airplane mechanic. And he always starts with talking about them like, you know, airplane, blah, blah. And he's like, it's actually just like, and he goes on a long, long, long tangent about lower rings. It's always a little bit of a to explain this somewhat simple thing about a certain type of bull to, you know, moving part on an airplane, whatever. So I could do that, but I won't. So we were then eating it later on. We maybe warmed it back up and we're eating it. But because it's had time to unite and and form a bit of resistance like that, crystallizing back to the chemistry terms. It's had to change the organ itself in this very ordered, very stable way that obviously we're

28:47not being able to see. It doesn't have the cool visual that we have with rock candy and geodes. But just some degree, that's what's happening way down in there at the molecular level. And so then when we are chewing, swallowing, digesting, throwing all kinds of, you know, chemicals at it that help break things down so everybody can use it. There is a resistance is able to have to that process so that not zero but less glucose is being taken out and put into our bloodstream. But I guess whatever isn't is just passing through. It's giving to the colon, where it's then helping to feed your gut bacteria. It's like a prebiotic. It does. It does good things in your next part of your intestine. Which it wouldn't make it to if it was being kind of stripped out. Yeah, because it would have all been broken down already.

29:49The colon once some pasta too, but right. But it doesn't usually get it. Yeah. And because we often have too much blood sugar, we don't really need to add more to it. So it's a way to minimize or maybe lessen the amount of glucose that's immediately getting broken down. And giving something for your colon too. Okay. So those good bacteria get some pasta. Yes. Okay. I'm tracking. I think I got it. I think you got it too. Okay. Sounds right to me. Okay. Sweet. So yes. And I will say, yeah, I think I already mentioned there are different types of sorts that are naturally resistant. But this will increase the amount of resistant starches. So that's it. That's your chemistry lesson. It's basically just recrystallization. Crazy. Would not have ever felt that. Well, I'm so glad that we could solve this. And that it's yet another internet hack with some truth behind it. But this one,

30:54unlike red light therapy, is free. There you go. And not only free cost effective. Because we buy, we go to our local bakery shop local. And we buy bread for our sometimes we have avocado toast or just even regular toast in the mornings. And we get it pre-sized. But we want it to last, but fresh bread molds faster. Right. So we take those slices and we freeze them. And then we toast it later. And to me, it's pretty close. I mean, nothing beats fresh baked bread, but it's still tasty bread. Right. But better frozen and just stale or moldy or whatever. Exactly. No food ways. And then we toast up. We use it for our breakfast. And it has less of an impact on my blood sugar and Mason's blood sugar than it would have otherwise. Wow. That's crazy. And they did do a study looking at freezing bread specifically. There's so many specific studies that I really like.

31:57And the duration of freezing didn't matter. It wasn't like the longer you froze the more you would. Because once it's cooled down, you know, they're in their order. So that made sense to me chemically, but it needs to get down to as cold as possible. And then once it's frozen, yeah. Okay. Interesting. It's crazy. We actually like almost always every loaf of bread that enters our house gets frozen. Right. Because it'd be like, oh, we've got some groceries. We still have a loaf of bread in the fridge that we're working through. So that we just got goes in the freezer. We cannot. So that means I never thought about it. But we're always doing this with our bread. It's really easy to I'm sure there are people who are like probably from France are like how dare you. And I was like, the bread in America is probably not as good anyway. So we're not really doing anything as bad as it sounds. There's so many. I mean, yes, how dare you for sure. And I'm totally with you, but there's so many things that we dare that are even worse. I know. So that's so true. I've all think we have to seek apologies for from Europeans. This is

33:00honestly not the high up there. I hate to say. Yeah, probably Nupresso machines. Nupresso? Are they Nespresso? Yeah. Yeah. Yeah. We probably did do that, didn't we? Yeah, probably so. Yeah. And also with rice, like if you I follow dietician who's like all about making high fiber high protein meals, but like easy, easy and still nourishing and like taking what you love and just adding stuff to it. And so she has like, oh, I like to take my rice and do this. And there's some like, I think there's some kind of inaccurate information about like, oh, I wish I could freeze rice and save it. But it is more likely to harbor pathogens for something, but that's not true. And she talks about that. And regularly will like freeze in like super cubes rice squares or will cool and meal proper rice. And so that technically makes it better for

34:00you. And you can do the same thing with pasta as well. Although I do think Rita pasta takes a hit texture, you know, like, especially if it's already it's already taken a hit by being chickpea pasta that definitely. Yeah, we have. Yeah. But all pasta I don't like as much the next day. I never minded it. But I think it is that we grew up honestly, so much reheated pasta. And lots of sauce on it really helps. Yeah, for sure. And that's another thing we have to apologize to your pianes for. The amount of sauce we put on our pasta, I guess. Yeah, that's true. And yeah, it's a good point. And the sugar we add to the pasta sauce I'm not sure. Oh, we don't do that. No, just generally the US I mean, yeah, yeah, yeah, it's very sugary. Oh, yep. Well, I was going to finish up with a category of what is like a go to if you could have like, yeah, oh, this would hit right now. Star chief food for him. I am a huge rice head.

35:04There's actually times where I'll be like, we should make some rice for this. And my wife is like, okay, I mean, you can. I'm fine with like, and I've realized over time, I'm like, I guess I just want a starch thing. But what they would be doing lately, that's been like one of our trying to have a quick and easy, healthy ish thing to make is on hand is to and this is going to be not people are like, well, you all should up your game, but I get it. Okay. I know we need to. But we all have some rice we've made this just in the fridge. Yeah, totally honest. And other people, whatever's working for you, just keep doing it. Don't change on my account. Okay. Because I'm not going to change dinner or so. But we'll have some rice we've made this in the fridge. And then we have we've been a big frozen vegetables family for a long time, which is super shameless about because it's like, you want to have veggies on hand? You don't want to just have like, oh, we ran out or other went bad or whatever. It's just if you don't waste them, having frozen ones,

36:07it's a great way to make sure you can like, always have them. Yeah. And them also always be at the right. Like, yeah, there are always fresh. Yes, fresh and not for whatever. Yeah. So we'll, I'm really like, I've got my roast like kind of cast iron roasting some broccoli. Got that down. We've been buying, we used to try to like, like, do a bunch of chicken breasts and then like, freeze it or whatever, but we started just doing, we've had a brand that we like of like, chicken breasts strips that are frozen. Yes. Which on one hand, I'm like, I could do this tonight. I could save a couple bucks, but on the other hand, I was like, but I will buy the chicken breasts and then not do it. And then yeah, it's more work and just all that kind of stuff. So basically make a little like Asian kind of just a little bit of soy sauce and a little bit of like, with some spicy taro sauce. Just a little bit of that kind of gives it a cuisine flavor that it leans to. But it's just so easy to do and you can do quite a bit of broccoli and then it's like, you're getting some protein from the chicken, fiber from the broccoli, the starch that's been cooled down

37:12from the rice. And I've just found that I don't really get tired of it. And I'll change up this sauce a little bit, maybe add a little more sriracha sometimes or whatever, but it's like, I just, I'm like, this is a spot and of some of the other things that hit the spot that are worse for me that I also crave. This is one of those like, if I'm tempted to I'm hungry and I don't want to put much work into and I'm kind of getting angry or something. Yeah. Or I'm like, I'm tempted to be like, ooh, it's so much easier just to run out and get something. Yeah. It's nice stuff like this that I can just do and I'm plenty satisfied by. Yeah. So that's my answer. A lot of times we will justify things. It's like, is this the most healthy option? No, but it's probably better than ordering pizza and you know, and I'm not talking like good sourdough, crisp pizza. I'm like, the pizza we would order in would be just like, yeah, same. Pizza, uh, Papa John, we don't really have Papa John's, Domino's like not good for us

38:17and probably not, you know. Nothing especially special. Right. Yeah. Yeah. There is a local place now. Stevegan. Yeah, I got it still. Nope. That was a recent birthday request. Okay. I think, so I do love just a fresh piece of bread with some butter and a little bit of salt on top. We get unsalted butter, so we like, sprinkle a little salt on that. Nice. That hits. But similar to what you did actually the other day, we got to increase our omega three fatty acids because somebody has ocular rosacea. That's what my dermatologist said. And I really don't talk about it this much. It just come out a lot of this. I'm so excited. I just want to ring it stuff, I guess. So we did something similar where we got some wild caught salmon and baked it. And then we had shell that a mame. And then we did have, we added fresh cucumbers and carrots to it and rice. And then like we did some sauces and whatever made it cuisine. But it's basically like our little

39:21deconstructed sushi bowl. Nice. It was really good. Nice. Very good. I really liked it. So that was a rice dish that we made recently that I was like, yeah, okay. I could get behind this. I'm not really a big rice person. I'm just going to like, I'd really have pasta or bread. So if I'm going to have a starch, I just want that. Yeah. I mean, I'm a huge pasta and a person. So I can tell you with you. Yeah. But first and reason, I guess we just didn't have a lot of rice going in up. But I felt like I could never make it well when we didn't have a rice cooker, you know. So I'm never like, yeah, and some rice here. But after that, I was like, I've been thinking about it. I'm like, it was just I can't wait to make it again. Yeah. I think what I like about rice is it just sort of feels like there's some ways to put it with other stuff and just change the flavor of it. Yeah. And I kind of always like it. But it's like, oh, yeah, you could have, you know, a great, like Mexican dish or like sort of a text messy thing with it or an Asian dish. And it's like sort of just like, but you can just have a bag of rice and go ahead and make it and just have it in

40:26the fridge with no other flavors you've added to it. And just ready to go for whatever cuisine. I'm there's something about that. And it's healthier for the utility is off the charts. It's healthier because it's in there. Yeah, you're not adding like pasta to a ton of other cuisine. Right. Right. You know, like this is my Mexican pasta. This is my Spanish pasta. This is my Italian pasta. It's like, this is my Spanish rice. You get it. Yeah. There's like, yeah. Yeah. Interesting. Okay. Well, I think that's it. Thanks for being excited about this and learning about the chemistry about resistance starches. Thanks for teaching us and for illuminating, evaluating a internet rumor that is case, you're not to be true. Happy to. I've been really into these internet rumors that are not true. Yeah. So and most of them are not, but if you've got one that you come across, you're curious about if it's chemistry or not, if it's legit or not, or any of the questions from your daily life, that you want to find out if it's chemistry or fall up to this or anything like that, send us

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43:36ears right now. We could not make, oh wait, did I say that if you'd like to learn more about the references we use on this show, you can check out our show notes or check out our website, our references or links there. You can read that book about resistance, starch, their physiology and their function. And we could not do this without our Patreon members who really make it possible and give us the ability to keep going. So we'd like to shout out Hunter R, Chris and Claire, Steven Timothy, Katrina, Scott, Vince, Bree, Brian, Latila, Rachel, Elizabeth, John, Jesse, Doreen, Heather, Ash, Sarah, Avishai, Chelsea, Christina, Jacob, Venus, Suzanne, Erica, Colin, autoclave, Julie, Amanda, Summer, and Dog Day Dan. Thank you so much for all that you do to make chemistry for your life happen.

44:39Yeah chemistry. Yeah. And yay starches. Yes.