Now we’re hearing that the same principle applies to another popular starchy food: corn tortillas. To put it in very simple terms: Let them cool down, then reheat them, and fewer starches are digested into the bloodstream.
Under the Sixth International Congress of Nixtamalization in Yautepec, researcher Arturo Bello Pérez stressed the importance of studies on corn flour’s components.
It’s already a typical household practice to refrigerate fresh tortillas and reheat them later, as to not waste good food. But Bello Pérez further suggested that this thrifty practice might explain to some extent the reduction of colon cancer in the country.