Good news for those who meal-prep: Not only is it time-saving, it might be healthier than you think. As it turns out, chilling certain foods before eating them amps up their benefits.

When rice, pasta, potatoes, or oats cool, their starch changes into something called “resistant starch”—a fermentable fiber that has been linked in numerous studies to more stable blood sugar , longer satiety, and happier intestinal flora.

For those who love a bit of nerdy nutritional info, here’s a little more about resistant starch: Unlike other carbohydrates that break down into sugar, it passes through to the colon, where it eventually produces short-chain fatty acids called butyrate, which is considered the ultimate for a healthy intestinal barrier. Because this starch “resists” being digested in the

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