The internet is rife with "how to make resistant starch" and "the health benefits of resistant starch" but I have yet to see anything on preventing it. Worse yet, some research shows more resistant starch formation upon reheating cooled rice as opposed to cooled rice alone (no thanks)
I'm pretty sure resistant starch has given me very uncomfortable serotonin symptoms on multiple occasions but I want the convenience of leftovers. Any chemists or food geeks have answers? Thanks
I'm pretty sure resistant starch has given me very uncomfortable serotonin symptoms on multiple occasions but I want the convenience of leftovers. Any chemists or food geeks have answers? Thanks