Dan W
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- Joined
- Jan 22, 2013
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- 1,528
Someone without a forum account sent me this study to share. In short, boiled potatoes that were then cooled at 5°C (a reasonable fridge temperature) for 24 hours had significantly higher levels of resistant starch:
http://jn.nutrition.org/content/128/3/651.long
http://jn.nutrition.org/content/128/3/651.long