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Breaking down Resistant Starch through Re-heating

Answered on December 11, 2013
Created December 09, 2013 at 11:38 PM

If I cook potatoes and then let them cool to form resistant starch, will reheating them again destroy the resistant starch?

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D6585a6ec49d1de7af6e1e783baddca8

(0)

on December 10, 2013
at 12:47 AM

Desmond, I'm trying to avoid RS for gut irritation issues, but want to have some potato's. One problem is that If I cook up a lot of potato's for the week, and then cool them, they'll have resistant starch so won't be a friendly carb(according to this particular auto-immune protocol)

So you don't seem very sure -- Did you just hear this from someone or do you have some science to back up your claim? Will cooling and then re-heating the potato's make them Resistant Starch FREE?

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2 Answers

best answer

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86c97b2779feab3c330f5e1c5fea7e25

(2312)

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.

D6585a6ec49d1de7af6e1e783baddca8

(0)

on December 10, 2013
at 12:47 AM

Desmond, I'm trying to avoid RS for gut irritation issues, but want to have some potato's. One problem is that If I cook up a lot of potato's for the week, and then cool them, they'll have resistant starch so won't be a friendly carb(according to this particular auto-immune protocol)

So you don't seem very sure -- Did you just hear this from someone or do you have some science to back up your claim? Will cooling and then re-heating the potato's make them Resistant Starch FREE?

0
543a65b3004bf5a51974fbdd60d666bb

(4493)

on December 11, 2013
at 01:01 AM

from this study, Resistant starch content of potatoes varies significantly by preparation and service method

"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)"

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