Leftover rice is so good, I wish it weren’t evil to your body and you should NEVER try deliberately turning your starch into resistant starch ❗️ Veronica but why? I’ll tell you why… The idea that resistant starch is good for you is such an uneducated take + my biggest pet peeve in the alt health sphere. Cooling cooked starch increases retrograded starch, making a lot of it evil on the digestion in the small intestine and available for fermentation in the colon. „The granules don't digest and permeate the gut barrier, circulate in the bloodstream, get lodged in tissues and blood vessels, and cause inflammation.” Basically you’re giving yourself inflammation and potentially full body retardation. For sensitive people who are prone to bloating or gut irritation or tummy issues of any kind (most of us), that is the very opposite of helpful. In my house we cook rice and potatoes fresh, add starchy vegetables fresh to meals and never freeze bread + avoid eating chilled leftovers. You should make starch as easy to digest as possible and minimise intestinal fermentation. Fun fact: potato crisps/chips are different bc their thinness, low moisture and intense frying (in coconut oil only please!) will leave them with very very little resistant starch compared with cooked and cooled potatoes. Another reason we love our SINA crisps! 🥔🥥🧂🧡