I’ve noticed this for a few years and wanted to throw it out there for fun.
Reheated Pizza Hut pan pizza (via oven reheating) has a different glycemic profile than fresh Pizza Hut pan pizza.
We get pizza once a week. I love it. When I eat fresh Pizza Hut pan pizza (pepperoni), I have to split the bolus 50-50 over 90 minutes or so, depending on how competently the teenagers covered it in cheese. When I reheat it in the oven (plan-overs for the win!) the next day, I have to take less overall insulin, and all of it up front.
My theory is that grease absorbs into the cardboard in the fridge overnight, and some more cooks off during reheating. The cheese is certainly less stringy on day 2. This reduction in grease causes a different glycemic effect?
Anyone else notice this? I’ve committed myself to the true, scientific study of pizza because, like I said, I love it.