Who longer trips or multi-day hikes in nature undertakes, may have already tried trekking food. With the mostly freeze-dried meal, the most important thing is to supply the body with energy. The food packets are therefore often rich in fats, carbohydrates and proteins.

The advantages over the well-known reserve cans clearly outweigh the disadvantages: on the one hand, the packs are space-saving and can be folded again in many cases. In addition, they are significantly lighter and are therefore also suitable for transport over longer distances. In the meantime, there are also rations for a wide range of requirements: Hearty main meals with fish, meat, without meat or even vegan, sweet desserts, breakfast or small snacks in between. Depending on the manufacturer and storage, the packs even last for several years and are therefore also suitable as emergency rations.

We present popular trekking food in the following table:

Starch from pasta is one of the complex carbohydrates – and one of the real fatteners. For example, those who are on a diet are happy to do without it. This is only partially true, because even if you want to lose some weight, you can still rely on pasta – but you should pay attention to a trick. It sounds surprising, but it’s true: when pasta gets cold, it has fewer calories. This also applies to potatoes, rice and other starchy foods.

Of course, it is not enough to lose weight just to rely on potatoes, pasta and Co. from the day before. In any case, these foods from the day before can help to lose weight in the long term. The reason: when cooked pasta cools, some of the starch it contains becomes indigestible. Consequently, they also provide no calories. The pasta from the day before contains about ten percent less digestible starch than freshly cooked pasta. This also applies if you heat them up again and fry the noodles, for example. However, the process takes about twelve to 24 hours, so you should let the noodles rest for that long – preferably in the refrigerator, so that no unwanted bacteria can settle.

Briefly explained: What is resistant starch?

Starch is one of the carbohydrates and is the most important nutritional and reserve carbohydrate in many foods. Briefly explained, it is a natural polysaccharide that is found in pasta, potatoes and cereals, among other things.

When these starchy foods cool down, resistant starch is produced as a degradation product. The indigestible starch becomes a type of fiber as it passes through the small intestine without being utilized. In the body, resistant starch behaves in a similar way to dietary fiber. Dietary fiber keeps you full for longer due to its indigestible or resistant starch.

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