Watch: Why Leftover Pizza Is Actually Healthier: The Science of “Resistant Starch”

Leftover pizza may have just earned a surprising nutritional upgrade. Researchers studying how starchy foods behave when cooled found that pizza crust—along with rice, pasta, and potatoes—develops what’s called “resistant starch.” Once cooled below about 40 degrees, those starches link into chains that act more like fiber than carbohydrates, changing how your body processes them. Even reheating doesn’t break that structure down. Early studies suggest this could soften blood-sugar spikes and boost gut health, offering a quirky upside to food that sits overnight in the fridge.

Watch and Learn below from Scientific American.

Tom Lum

Scientific American

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