How to cut the glycemic index of carbs by 50 percent

Dr. Terry Shintani reveals a simple method to significantly lower the glycemic index of common carbohydrates like rice, bread, potatoes, and pasta. Cooling cooked carbs and then reheating them transforms starches into resistant starches, slowing digestion and reducing blood sugar spikes. This process can lower the GI by up to 50%, offering a practical way to manage blood sugar levels.