Did you know that cooking and then cooling starchy foods like potatoes, rice, legumes and oats make them even more beneficial ...

Resistant starch is being explored as a healthy food ... those bonds reform in a new design. “The ensuing structure of those bonds during the cooling process is what makes them resistant to ...

When starch is cooked in water and then cooled it changes shape. The new structure is resistant to enzymes in our body and so can’t be digested- it’s known as ‘resistant starch’.

One type of resistant starch forms when foods cool down after cooking, in a process called starch retrogradation. Starches ...

Freezing bread changes its starch, lowering blood sugar spikes and improving digestion. Toasting frozen bread enhances this ...

It’s already in your kitchen. Resistant starch occurs naturally in some of our most every-day, unglamorous staples like beans, lentils and wholegrain bread and in some of our cheapest and ...

Reheating cooled starchy foods is not thought to change the molecular structure again, says Surampudi. The reformed resistant starch is more heat-resistant, “so reheating it does not usually ...

Reheating cooled starchy foods is not thought to change the molecular structure again, says Surampudi. The reformed resistant starch is more heat-resistant, “so reheating it does not usually ...