When you cool cooked pasta, potatoes or rice, the process turns some of the food’s starches into resistant ones. In 2013, American research concluded that a baked potato contained 3.6 grams of ...

The structural properties and physicochemical characteristics of lotus seed cross-linked resistant starches (LSCSs ... vitro digestibility of LSCSs prepared by the addition of different cross-linking ...

What is the ‘resistant starch’ diet and which foods should you eat? Home Latest news UCL in the media Services for media Student news Staff news Tell us your story Contact us Home Latest news UCL in ...

It all has to do with something called resistant starches, which are transformed by the cooking and cooling process. As a result, the starches in carbohydrate-heavy foods are harder to digest ...

Resistant starch expert Dr Fred Warren, research leader at the Quadram Institute in Norwich, says: ‘When you let starchy foods – whether bread, rice or pasta – cool down before eating them ...

Good options for breakfast foods include oatmeal ... A 2024 study states that green bananas contain resistant starch. The body does not digest resistant starch, so it travels through the body ...