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Can cooking increase fiber and reduce calories? Retrogradation and resistant starch

Summary by Tahoe Daily Tribune
Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health benefits. How Does This Happen? Starches are long molecules of glucose chains, either linear (amylose) or branched (amylopectin). Cooking alters the plant foods with these structures increasing digestibility and safety. For example, some starchy uncooked f…

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Can cooking increase fiber and reduce calories? Retrogradation and resistant starch

Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health benefits. How Does This Happen? Starches are long molecules of glucose chains, either linear (amylose) or branched (amylopectin). Cooking alters the plant foods with these structures increasing digestibility and safety. For example, some starchy uncooked f…

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themondonews.comthemondonews.com

The Power of “Resistance Starch”: How Secret Super Carbohydrates Can Improve Your Gut Health

Resistant starch can benefit people of all ages from various sources, offering advantages like better glycemic control and enhanced gut health. Starch, a carbohydrate, consists of glucose unit polymers used by plants to store energy. While starch in the small intestine is quickly digested, resistant starch resists digestion. Rapidly or slowly digestible starch gets broken [...] Source The post The Power of “Resistance Starch”: How Secret Super C…

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themondonews.com broke the news in on Sunday, March 23, 2025.
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