Many people are skeptical about yesterday's food.
Scientists from King's College London disagree: as a result of their research, they came to the conclusion that resistant starch, which is formed when rice, potato and pasta dishes are cooled, serves as an excellent preventative for genetically determined types of gastrointestinal cancer.
During the experiment, the participants were divided into two groups.
The first group took supplements containing resistant starch every day for four years, while the second group was given a placebo.
Ten years later, scientists analyzed the incidence of cancer and found that in the second group it was four times higher.
According to John S. Mathers, professor at Newcastle University, resistant starch reduces the risk of cancer by more than 60%.
It “works” most effectively in the upper gastrointestinal tract.
What is noteworthy is that these types of cancer are almost impossible to diagnose in the early stages.
The main thing is not to reheat food, as this reduces the level of resistant starch by about 20%.
Earlier we told you how often you can indulge in a feast while on a diet.
