If I cook potatoes and then let them cool to form resistant starch, will reheating them again destroy the resistant starch?
asked byArbo (0)
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on December 09, 2013
at 11:42 PM
Yes unless you let it cool again. However I did read that the more you reheat and let cool, the more resistant starch there is.
on December 11, 2013
at 01:01 AM
"Also on average, chilled potatoes (whether originally baked or boiled) contained the most resistant starch (4.3/100g ) followed by chilled-and-reheated potatoes (3.5/100g) and potatoes served hot (3.1/100g)"