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Thread: Cooking, Cooling, and Reheating Starches For Even More Digestive Resistance

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    Administrator Islander's Avatar
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    Default Cooking, Cooling, and Reheating Starches For Even More Digestive Resistance

    Richard Nikoley
    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
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    Veteran Member Maurya's Avatar
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    Default Re: Cooking, Cooling, and Reheating Starches For Even More Digestive Resistance

    Well, there is that one answered. Inquiring minds wanted to know, and now we know. Sort of encouraging news.

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    Veteran Member grulla's Avatar
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    Default Re: Cooking, Cooling, and Reheating Starches For Even More Digestive Resistance

    Once again, I want to repeat my previous post about the four categories of resistant (amylose) starches of vegetables as well as fruit, (like green bananas, mangoes, papaya, tart cherries, etc). My favorite Precision Nutrition website breaks down resistant (amylose) starch (RS) into the 4 categories, RS1, RS2, RS3, and RS4, that helps to support, reinforce, and understand Richard Nikoley's RS blog article website.

    http://www.precisionnutrition.com/al...sistant-starch

    http://articles.mercola.com/sites/ar...-benefits.aspx
    Last edited by grulla; 02-14-17 at 11:53 AM.

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