"Because your first thought on hearing this is probably Why? Why is leftover pizza healthier for me? And the answer has to do with what happens when you cool the delicious crust. When you cool a pizza to below 40 degrees Fahrenheit, some of the starches in the dough will start to mingle together to form these long chains called resistant starches."
"And even if you reheat the pizza, the chains stay intact, so your body doesn't break them down to sugar. They mostly pass through. This could help reduce blood sugar spikes for people with diabetes or people who just need more fiber for a healthier gut. And this seems to work for a lot of starches, like rice, pasta, potatoeseven beans and lentils. Heating then cooling the starch changes its properties. It's like tempering chocolate or forging a stronger steel."
Cooling pizza below 40°F causes starches in the dough to reorganize into long resistant starch chains that resist digestion and function like fiber. Those resistant starches remain intact even after reheating, so the body does not break them down into sugar and they largely pass through the gut. That can reduce post-meal blood sugar spikes, benefiting people with diabetes and supporting gut health. The heating-then-cooling process produces similar effects in many starchy foods including rice, pasta, potatoes, beans, and lentils. The structural change in starches is compared to tempering chocolate or forging stronger steel.
Read at www.scientificamerican.com
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