London: Love pasta but hate to add those extra kilos around your waist? Cool it down and reheat it again.
By doing so, it will change the structure of the pasta into resistant starch which means less fat, says a new study.
"Once starchy foods such as pasta and potatoes are cooked and cooled, they become resistant to the normal enzymes in the gut that break carbohydrates down and release glucose," said Chris van Tulleken who conducted the experiment on the BBC show "Trust Me, I'm A Doctor".
Doctors fed freshly cooked and reheated pasta separately to volunteers.
They then took blood samples every 15 minutes for two hours to compare the effects.
The reheated pasta was found to be healthier.
"This was a brand new discovery and could simply and easily improve health," he was quoted as saying on the show.