Resistant starch (type III)
Resistant starches are starches that are resistant to digestion in the small intestine. Many studies have shown that resistant starches can improve insulin signalling, lower blood glucose, reduce appetite and improve digestion. Type III resistant starches are retrograded starches formed when starch-containing foods are cooked and then cooled. Reheating these cooked and cooled foods should only be down to a low temperature (less than 130F), otherwise the starches become digestible. Food sources of these are cooked and cooled parboiled rice, cooked and cooled potatoes and cooked and cooled sprouted/soaked legumes.