麻豆社

Load up on those leftovers - because it鈥檚 surprisingly easy to make your bowl of pasta better for you! In this episode, Michael uncovers how reheating carb-heavy foods actually boosts the resistant starch in them. Resistant starch is a healthy carb that can benefit your gut, reduce blood sugar spikes and lower your cancer risk. Dr Darrell Cockburn, Assistant Professor of Food Science from Penn State University, reveals how these carbs can benefit your microbiome. They discuss why reheating leftovers can not only reduce food waste, but also make your food more nutritious than the original dish!

New episodes will be released on Wednesdays, but if you鈥檙e in the UK, listen to new episodes, a week early, first on 麻豆社 Sounds: bbc.in/3zqa6BB

Producer: Nija Dalal-Small
Science Producer: Catherine Wyler
Assistant Producer: Gulnar Mimaroglu
Trainee Assistant Producer: Toni Arenyeka
Executive Producer: Zoe Heron
A 麻豆社 Studios production for 麻豆社 Sounds / 麻豆社 Radio 4.