3 Crazy Cool Carb Facts I Was Wrong About and It Blew My Mind

Here are three food facts that recently blew my mind—and might just change how you look at your meals!

1. Heating and Cooling White Rice Reduces the Carbohydrates

This one by far made me question so much. In fact, when I heard it from my husband who saw this “fact” online… I was immediately dismissive and wanted to prove he’d been duped.

Well, I’m here to say, he found a gem of a hidden truth.

So, you’re a fan of rice but worried about its carb content, here’s some amazing news: the way you prepare white rice can actually lower its carbohydrate load!

By cooking white rice, allowing it to cool, and then reheating it, you create something called resistant starch.

What is resistant starch?

Resistant starch is a type of carbohydrate that’s resistant to digestion in the small intestine. This means it behaves more like fiber, passing through your digestive system without spiking blood sugar levels. It also feeds your gut’s good bacteria, promoting a healthy microbiome.

How does this happen?

When white rice is cooled after cooking, its starch structure changes, forming resistant starch. Reheating the rice doesn’t undo this transformation, so you still reap the benefits. Studies have shown that resistant starch can:

Help with weight management by increasing satiety.
Improve blood sugar control.
Support better digestion and gut health.

So, the next time you make a batch of rice, let it cool before enjoying it, or cook it in advance for later use!

2. Sourdough Bread Is Surprisingly Healthy

Bread often gets a bad rap, but sourdough might be the exception you’ve been looking for. Unlike most commercial bread, sourdough is made through fermentation, a natural process where wild yeast and lactobacillus bacteria break down the dough’s sugars. This gives sourdough its signature tangy taste and chewy texture—and some surprising health benefits.

Why is sourdough healthy?

Easier to Digest: The fermentation process partially breaks down gluten, making sourdough gentler on the digestive system, even for some people with mild gluten sensitivities.
Lower Glycemic Index: Sourdough doesn’t spike blood sugar levels as much as regular bread. This is because the acids produced during fermentation slow down the rate at which glucose enters your bloodstream.
Rich in Probiotics: While baking kills most of the probiotics, sourdough’s prebiotic fibers remain, feeding the good bacteria in your gut.
Improved Nutrient Absorption: The fermentation process neutralizes phytic acid, a compound that can block the absorption of minerals like iron, magnesium, and zinc. With sourdough, your body can better absorb these vital nutrients.

If you’re looking for a way to bring bread back into your life guilt-free, sourdough is worth considering. Opt for genuine, traditionally-made sourdough to enjoy these benefits to the fullest.

3. White Potatoes Are Just as Healthy (If Not Healthier) Than Sweet Potatoes

Sweet potatoes often steal the spotlight as the “healthier” option, but white potatoes deserve some love, too. In fact, when you look at the nutritional facts, white potatoes hold their own—and even surpass sweet potatoes in some areas.

Nutritional Comparison:

Calories: White potatoes and sweet potatoes are similar, with roughly 110-130 calories per medium potato.
Carbs: Both have around 26-30 grams of carbohydrates, but white potatoes’ carbs are more likely to include resistant starch when cooled (see Fact #1!). Resistant starch is not digestible, and depending on the variety of potato and preparation method the available digestible carbohydrates will be reduced by 10-15%!
Fiber: Sweet potatoes win here, offering about 4 grams of fiber compared to 2 grams in white potatoes.
Protein: White potatoes contain slightly more protein—around 3 grams compared to sweet potatoes’ 2 grams.
Vitamins and Minerals: While sweet potatoes are packed with vitamin A, white potatoes are higher in potassium (important for heart health) and vitamin C.

Why white potatoes are great:

They’re incredibly versatile and filling, which helps with appetite control.
Cooling them after cooking creates resistant starch, further boosting their health benefits.
They’re naturally fat-free, low in sodium, and easy to incorporate into a balanced diet.

Whether mashed, roasted, or baked, white potatoes deserve a spot on your plate without any guilt. Just pair them with nutrient-rich toppings like Greek yogurt, fresh herbs, or a drizzle of olive oil for an extra health boost.

The Takeaway

These three facts—from transforming rice with resistant starch to understanding the unique benefits of sourdough and white potatoes—show how small changes can make a big difference in your diet. Food isn’t just fuel; it’s an opportunity to nourish your body, mind, and even your gut microbiome.

Which of these blew your mind the most?

Let me know in the comments below—and don’t forget to share this with a fellow foodie!

~~ As always friends, take care, be kind to yourself and others, and always keep learning to be better and do better.

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