Another way to reap the benefits of certain types of resistant starches is heating up food, through the process Alpha Limit  of retrogression. I recently was popular in the media an experiment that "proved" to eat less fattening paste overheated. It seems absurd typical headline, but in this case is legitimate and it makes sense if we understand the chemical change that occurs in the starch to reheat. While not recommend eating pasta, the same effect can be achieved with other starches as tubers and rice.
Conclusions

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