Topic: Crystallization

The episode examines what happens chemically when cooked starch cools and is reheated. Melissa and Jam discuss glucose polymers, insulin, digestion, crystallization, resistant starch, and interactions with gut microbes. They review studies involving foods such as bread, rice, pasta, and potatoes, and explore the proposed effects of repeated reheating. The discussion connects everyday cooking questions to food chemistry and the evidence behind claims about leftovers.