I put some links to information about resistant starch in an early posting in this message thread. Here is another interesting article from the resistant starch web site on increasing resistant starch in your diet.
Resistant starch naturally occurs in such things as rice, potatoes and pasta. However, in some foods the amount of resistant starch increases due to crystalization as the food cools. As I recall in rice the amount of resistant starch can increase by as much as two times when it cools. I don't know if the amount decreases again if it is reheated. I have a helping of rice, pasta or potatoes with lunch and supper.
I hope it helps.
-------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS
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Re: One more question about resistant starch- Syl
