This approach works primarily for pasta (any type: spaghetti, linguine, vermicelli, etc.) made from wheat, chickpea, or other sources, white rice (more than brown rice—yes, I know, it’s shocking), and potatoes.
It works somewhat less effectively for cooked oatmeal or pizza due to the complexity of their molecular structure.
I’ll show you how to do it—your life is about to change!
