A little more from the Australian research piece. The cooking, freezing and reheating of foods such as potatoes and pasta has been brought up recently -
@gennepher?. This seemed to be linked. :
As the analysis was carried out on the cooked hot sample, values could be expected to increase due to RS3 formation if allowed to cool prior to consumption, for example pasta salad BUT
To what degree the
RS3 content may increase cannot be estimated, as the increase in RS3 observed for cooked potato (2311) to potato salad (2131) was smaller than anticipated.
RS1 The starch is physically inaccessible to digestion due to intact cell walls, e.g. grains RS2 Native starch granules protected from digestion by the structure of the starch granule RS3 Retrograded starch – e.g. cooked then cooled potato, rice or pasta; RS3 forms as it cools RS4 Chemically modified starches – do not occur naturally but are created to be resistant to digestion (Adapted from Topping D & Clifton P 2001) While the above classifications are
The table on page 13 is fascinating - raw, green bananas are the standout winner. flaxseeds seem to be 27 or 28 gms unless you guys can find otherwise.
