Cooking potatoes, then cooling them in the refrigerator for 24 hours converts some of the starches into resistant starches which are good for gut bugs, and don’t get made into sugars to raise one’s blood glucose.
Methodologies for Increasing the Resistant Starch
Content of Food Starches: A Review
doi: 10.1111/1541-4337.12104
Cooking potatoes, then cooling them in the refrigerator for 24 hours converts some of the starches into resistant starches which are good for gut bugs, and don’t get made into sugars to raise one’s blood glucose.
Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review doi: 10.1111/1541-4337.12104
Can they then be reheated or are we doomed to eating cold potatoes if we want resistant starches?
Re-Heat no problem, resistant starches remain. Typically if the oven gets used for anything else, I also put in some 'tatoes, as well.
Have you never had cold potato salad on a hot summer’s day?