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Message: <blockquote data-quote="Oldvatr" data-source="post: 2636870" data-attributes="member: 196898">Most of the soluble starches will be released into the water during cooking.  However, there is a form of starch in a class labelled RS3 that are resistant to digestion processes and do not contribute to the glucose levelsAccording to Wkipedia"RS3- Resistant starch that is formed when starch-containing foods (e.g. rice, potatoes) are cooked and cooled, such as pasta. Occurs due to retrogradation which refers to the collective processes of dissolved starch becoming less soluble after being heated and dissolved in water and then cooled."Note that it is the dissolved starches that make pasta and rice swell.</blockquote>

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