On the topic of changing how foods affect us via preparation, this (somewhat click-baity) article talks about how refrigeration of cooked pasta could reduce glu

On the topic of changing how foods affect us via preparation, this (somewhat click-baity) article talks about how refrigeration of cooked pasta could reduce glucose spikes from its consumption: http://www.bbc.com/news/magazine-29629761 http://www.bbc.com/news/magazine-29629761 Both articles sound borderline one-weird-trick to me, but the explanations are plausible.