No you are incorrect. Resistant starches form after after rice/potatoes/pasta is cooled for 24 hours. The structure does change and the glycemic load is much lower. You can try for yourself. The spike from fasting levels with cooled foods is much lower.

I actually freeze cooled down rice and pasta. Very convenient, and it does the job with starch.

Brenda thank you so much for sharing, and absolutely on pairing your carbs with fats (and eating a fatty salad first is also ace if indulging a bit more!).

xo and my pleasure!

Thank you for posting this fascinating discovery. My understanding is that the chilling works for starch molecules in any sort of food. Therefore chilling potatoes, pasta, rice and bread should all result in a certain percentage of resistant starch. I wonder if the percentage is a function of chilling and is similar across the range of foods, or if it is a function of the accessibility of the starch molecules.

This gets me to wondering would this work for all flour based foods too?

Looks like we need more research….

This sounds great! Another way to resistant starch up your taters is to do potato salad. Just use whatever recipe you liked before, and use avocado mayo (I use Sir Kensington’s). It tastes better after a night in the fridge anyway! Also you can make rice, cool and refrigerate overnight, then make your own fried rice with it. I’m cooking for a non-ketonian, I got to give him something more than meat!

“Fretta”, along with its description, made me think of “frico”, a layered giant pan-cooked cheese (lotta cheese!) and potato “cake” made by Lydia Bastianich on here show. She described it as home fries with a layer top and bottom of crispy low-cooked cheese (drool…)

Did you mean frittata? I’ve never heard of fretta.