Here is another interesting article that talks about resistant starch in the food processing industry. It says
Quote: For instance, a cold, boiled potato contains about 13.5 percent resistant starch of the RS 3 type, while the same boiled potato served hot contains about 6.7 percent resistant RS3 starch.
Still looking for rice
-------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS