Leftover Dinner for Lunch with a Side of Resistant Starch

The other night for dinner I combined sauteed mushrooms and barley for a simple side dish.  I’m having it today for lunch.  The great thing about eating cooked then cooled grains is that you create a starch called resistant starch.  Resistant starch is better for blood sugar levels, allowing for a more gradual rise after a meal.  Since barley is also a whole grain, you get the added benefit of fiber which also has a favorable impact on blood sugar.



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