October 16, 2014
One of the more common questions we’ve had since the very beginning of the Resistant Starch Explosion is: if cooling your cooked starches (e.g., potatoes, rice, beans, pasta) increases the resistant starch (retrograded RS3), will reheating it destroy it?
It was Tim Steele who came up with the info that not only does it not destroy the RS3, successive cooling and reheating actually increases it—though the the first cycle is by far the biggest bang.
Well, so now we have some testing on real people, using pasta: Is reheated pasta less fattening?
Read more: http://freetheanimal.com/2014/10/reh...esistance.html