Our expert says:
Cooking, cooling and reheating starchy foods like potatoes and porridges make the starch more difficult to digest and absorb, thus slowing down the increase in blood sugar from those foods considerably and also slowing and lowering the insulin peak you will experience. Thus cooked, cooled and reheated potatoes and porridge have a lower GI than potatoes or porridge that are just cooked and eaten hot which are easy to absorb and make your blood sugar and insulin shoot up. So cooked and cooked maize meal porridge has a low-GI, but if you heat it up, you may make it more easily absorbable again and increase its GI.
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