Health advice has a habit of changing over time as new information is discovered. So yesterday’s good advice, or even yesterday’s ways of dividing up concepts and categories, may quickly change.
For the precious generation we have been educated about the glycaemic index of food, how fast the food raises the sugar in our system. This is a concept that has always suffered at least come controversy, because we often don’t eat foods in isolation or on an empty stomach. So a food that would give us a sudden rush of sugar (according to the glycaemic index) would affect us differently if we ate it after or with a portion of fibre. Still, being aware of the sugar potential of foods should make us eat a little more cautiously.
Dietary fibre is largely uncontroversial. We know it fills us up without adding calories, and that is lowers the risk of cancer. So getting more fibre into our food is a good thing, and something we are unlikely to overdo.
The concepts of glycaemic index and fibre overlap with foods like rice and potatoes. Over the past few years researchers have noticed that potatoes and rice will form a healthy dietary fibre when left to cool for several hours. This particular fibre is called ‘resistant starch’.
The resistant starches that form when potatoes and rice are left to cool (we recommend overnight in the fridge) will have the benefits of other fibres, making us feel full and preventing a sugar spike. And like other fibres they help get rid of a lot of rubbish in our digestive system. But resistant starches also have the advantage of reducing DNA damage in the colon, meaning they reduce the risk of colon cancer.
People who eat red meat will benefit from cold potatoes and rice. The resistive starches in cold potatoes and rice counteract the strain that meat puts on out colon. Potatoes salad at a BBQ makes a lot of sense.
As an added bonus the cold potatoes and rice seemed to help get a fair amount of healthy minerals into our bodily system.
Organic foods are as close to nature as possible, almost like growing the food yourself.
Cooking and cooling foods like potatoes and rice the right way will increase their health benefits. And the results are very palatable.
Tea is common in many cultures, from China to England. It has solid health benefits, making it worth incorporating into everybody’s diet. Organic tea is free from additives and pesticides. Find a tea you like and drink it daily.