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“Cooking the carbohydrate starch alters the chemical bonds in the food,” Arciero explains. Stick it in the fridge, and as the food cools, those bonds reform in a new design. “The ensuing ...

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The 3D food printer, developed by researchers from Hong Kong, builds and cooks food simultaneously while consuming just 14 ...

Why? Because just like cooking and cooling, freezing also turns starch into resistant starch. Amazingly, this means that your body gets far fewer calories from the bread. In effect, the resistant ...