What’s really growing in that beard?

If you were going in search of a novel antibiotic, where might you start? In a rainforest? A remote mountaintop? Well, how about combing through a beard? On Trust Me, I’m a Doctor we do lots of experiments and like all experimenters we often find things we didn’t quite expect. One of my favourite findings from a previous series was the discovery that you can cut the calories in pasta by cooking, cooling and then reheating it. When you do that you change the structure of the pasta, turning it into “resistant starch”. Resistant starch, as the name implies, resists your body’s attempts to break it down and absorb it. Carbs become more like fibre. The result is lower blood-sugar spikes and more of the