Let your carbohydrates cool
The starch in carbohydrates (bread pasta rice etc) comes in two types:
Amylose, which is resistant starch, it is digested slower, and
Amylopectin, which is non resistant starch, broken down fast, causing a rise in blood sugar.
If you leave something to cool after you have cooked it rather than eating it immediately, some of the amylopectin, naturally converts into amylose, the resistant type of starch. This lets your body utilise the energy produced for longer, and more consistently, avoiding peaks and crashes.
