# Strange but True - Reheated Pizza **URL:** \ **Category:** Food\ **Created:** [July 10, 2018, 5:33pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435 "2018-07-10T17:33:34Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![T1Allison](https://avatars.discourse-cdn.com/v4/letter/t/c77e96/32.png) [@T1Allison](https://forum.fudiabetes.org/u/T1Allison)\ **Post date:** [July 10, 2018, 5:33pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/1 "2018-07-10T17:33:34Z")
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. ---
**Author:** ![Sam](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/sam/32/10595_2.png) [@Sam](https://forum.fudiabetes.org/u/Sam)\ **Post date:** [July 10, 2018, 5:40pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/2 "2018-07-10T17:40:19Z")
Following. I love cold refrigerator pizza, wouldn’t hurt to compare that too. ---
**Author:** ![Eric](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/eric/32/9209_2.png) [@Eric](https://forum.fudiabetes.org/u/Eric)\ **Post date:** [July 10, 2018, 11:06pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/3 "2018-07-10T23:06:08Z")
> [@T1Allison](#): > > 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? Sounds like a very good hypothesis! You better get busy with your research. 😋 ---
**Author:** ![T1Allison](https://avatars.discourse-cdn.com/v4/letter/t/c77e96/32.png) [@T1Allison](https://forum.fudiabetes.org/u/T1Allison)\ **Post date:** [July 10, 2018, 11:16pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/4 "2018-07-10T23:16:16Z")
I’m taking Day 8 bg for a spin today: 2 cups of coffee, pizza, cheese sticks, chocolate pb ice cream in a waffle cone, mozzarella sticks…it’s been a good day and I’m not even to snack time yet! I gotta gain weight while I can before my basals get all wonky on me! Update: snack time will be nachos. With any luck, I’ll need ginormous underwear bc of how unlimited I’m living! ---
**Author:** ![Nickyghaleb](https://avatars.discourse-cdn.com/v4/letter/n/5f8ce5/32.png) [@Nickyghaleb](https://forum.fudiabetes.org/u/Nickyghaleb)\ **Post date:** [July 11, 2018, 3:37am UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/5 "2018-07-11T03:37:04Z")
What is going on here? Now I feel like I’M the one who has missed something… Have you been brainwashed?? ---
**Author:** ![Nickyghaleb](https://avatars.discourse-cdn.com/v4/letter/n/5f8ce5/32.png) [@Nickyghaleb](https://forum.fudiabetes.org/u/Nickyghaleb)\ **Post date:** [July 11, 2018, 3:40am UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/6 "2018-07-11T03:40:04Z")
We can’t do Pizza Hut any more because of gluten, and I’m not sure that wouldn’t be a dealbreaker—a gluten free crust— but I certainly would like to be able to join in on the “family feeding frenzy” that goes on around pizza here (grossest advertising words ever, by the way). Maybe I’ll test out a gluten free pizza… in the name of science… ---
**Author:** ![Pianoplayer7008](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/pianoplayer7008/32/1507_2.png) [@Pianoplayer7008](https://forum.fudiabetes.org/u/Pianoplayer7008)\ **Post date:** [July 11, 2018, 5:04am UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/7 "2018-07-11T05:04:18Z")
Just don’t eat it cold! 😝 ---
**Author:** ![Nickyghaleb](https://avatars.discourse-cdn.com/v4/letter/n/5f8ce5/32.png) [@Nickyghaleb](https://forum.fudiabetes.org/u/Nickyghaleb)\ **Post date:** [July 11, 2018, 5:40am UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/8 "2018-07-11T05:40:23Z")
As much as I love cold pizza, never have I been tempted. No more cold pasta leftovers either… cold, gluten free leftover pasta… also no longer a thing. 😢 ---
**Author:** ![Beacher](https://avatars.discourse-cdn.com/v4/letter/b/a6a055/32.png) [@Beacher](https://forum.fudiabetes.org/u/Beacher)\ **Post date:** [July 11, 2018, 12:02pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/9 "2018-07-11T12:02:43Z")
> [@T1Allison](#): > > My theory is that grease absorbs into the cardboard in the fridge overnight, and some more cooks off during reheating. […] This reduction in grease causes a different glycemic effect? Interesting idea! Here’s another: sorry for not citing but some studies have shown that cooling cooked starches increases their resistant starch content, thus lowering their GI. Most studies focus on potatoes and sometimes also pasta. Pasta is primarily wheat flour. And so is pizza crust. So maybe the same thing happens with chilled pizza crust. OK, here’s a cite, in a hurry. > **[Glycemic index: effect of food storage under low temperature](http://www.scielo.br/j/babt/a/CdXBLnCggnxQDCRDgw3JKZm/?lang=en)** > > This study was carried out to evaluate the influence of food storage under low temperature... Not a scientific paper but looking at the same idea: > **[Carbohydrates and diabetes: What you need to know](https://www.diabetes.org.uk/living-with-diabetes/eating/carbohydrates-and-diabetes)** > > For many of us carbohydrates are a key source of energy. Carbohydrate-containing foods also provide important nutrients for good health. All the carbohydrates you eat and drink are broken down into glucose. The type, and amount, you consume can... ---
**Author:** ![T1Allison](https://avatars.discourse-cdn.com/v4/letter/t/c77e96/32.png) [@T1Allison](https://forum.fudiabetes.org/u/T1Allison)\ **Post date:** [July 11, 2018, 12:42pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/10 "2018-07-11T12:42:21Z")
Interesting!! I’ve never seen this written about before! ---
**Author:** ![Pianoplayer7008](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/pianoplayer7008/32/1507_2.png) [@Pianoplayer7008](https://forum.fudiabetes.org/u/Pianoplayer7008)\ **Post date:** [July 11, 2018, 1:04pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/11 "2018-07-11T13:04:39Z")
Ugh, yes. Good-bye, yummy pasta salads. ---
**Author:** ![Nickyghaleb](https://avatars.discourse-cdn.com/v4/letter/n/5f8ce5/32.png) [@Nickyghaleb](https://forum.fudiabetes.org/u/Nickyghaleb)\ **Post date:** [July 11, 2018, 2:55pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/12 "2018-07-11T14:55:37Z")
🤣 wow… I had forgotten about those. ---
**Author:** ![Beacher](https://avatars.discourse-cdn.com/v4/letter/b/a6a055/32.png) [@Beacher](https://forum.fudiabetes.org/u/Beacher)\ **Post date:** [July 13, 2018, 3:42pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/13 "2018-07-13T15:42:33Z")
By coincidence, last night I watched a BBC program called “The Truth About Carbs,” and while I had issues with a number of its assumptions, it did give this somewhat simplified explanation for the cooling=resistant starch process: “A starch molecule is made up of a long chain of sugar molecules joined by bonds, and when you digest starch, your enzymes break those bonds and give you individual sugar molecules. And when food is cooked, and then cooled down again, fats and oils in the surrounding food attach themselves to the starch molecule, and that makes it harder to digest. And then, if you take that cooked food and heat it up again, more fats and oils attach themselves to the starch molecule, and that’s one of the ways that we get resistant starch.” Although the program focused a lot on Type 2, the context here was increasing the amount of resistant starch to prevent weight gain. Reducing BG rises wasn’t mentioned. ---
**Author:** ![Aaron](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/aaron/32/1454_2.png) [@Aaron](https://forum.fudiabetes.org/u/Aaron)\ **Post date:** [July 13, 2018, 4:22pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/14 "2018-07-13T16:22:55Z")
> [@Beacher](#): > > cooling=resistant starch process @Beacher that is a great explanation. I have noticed this with rice and potatoes. Usually we cook rice will some olive oil and the potatoes will usually have butter on them post cooking. When I am on time for dinner, I will spike more from the carbs and have to pre-bolus earlier than when I am late for dinner and need to re-heat my food. ---
**Author:** ![TomH](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/tomh/32/9063_2.png) [@TomH](https://forum.fudiabetes.org/u/TomH)\ **Post date:** [May 12, 2025, 8:57pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/15 "2025-05-12T20:57:12Z")
Raising this thread again due to a confirmatory article on the positive effects of cooling rice and other carbs. Its been discussed here on FUD previously, but I just read an this article on NPR’s website ([You can make white rice and pasta more nutritious. Here's how : NPR](https://www.npr.org/2025/05/12/nx-s1-5392004/rice-nutrition-pasta-digest-super-food)) about cooling the likes of rice, pasta, oats, potatoes, etc., to turn high-carb meals into lower-carb meals, thought no numbers are presented. I’ve been doing it for about a year now with rice and pasta and it’s worked to some degree, though my experience is with cooling the foods has been for short periods (10 minutes in the freezer, 20-30 in the refrigerator; this article says to cool for at least a several hours to realize the effect. Were there were carb #s, but there aren’t. I usually go for 50% of the normal carb level, YDMV! I know the idea of oats/groats overnight in milk has been a go to for some people, this expands on that concept! ---
**Author:** ![Eric](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/eric/32/9209_2.png) [@Eric](https://forum.fudiabetes.org/u/Eric)\ **Post date:** [May 13, 2025, 2:31am UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/16 "2025-05-13T02:31:12Z")
Maybe if we reheat it and cool it 4 or 5 times, we can eat it without taking any insulin! 😂 ---
**Author:** ![CarlosLuis](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/carlosluis/32/11389_2.png) [@CarlosLuis](https://forum.fudiabetes.org/u/CarlosLuis)\ **Post date:** [May 13, 2025, 1:46pm UTC](https://forum.fudiabetes.org/t/strange-but-true-reheated-pizza/4435/17 "2025-05-13T13:46:03Z")
You are cute, very.