Guest guest Posted May 2, 2008 Report Share Posted May 2, 2008 From what I have read, only some of the resistant starch is broken down when it is reheated. I have one resource handy which cites a study from Englyst and Kingman, 1994 which found that 3% of starch from freshly cooked potato was recovered in the small intestine, 12% of starch from cooled potato and 8 % recovered from reheated potato. Carroll, RD, LDN www.marinocenter.org Quote Link to comment Share on other sites More sharing options...
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