Resistant Starches
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How do other users tolerate resistant starch?
I seem to digest white rice and potatoes well - I will always consume with saturated fat, and will cook rice until it is gelatinous, draining as much of the water as possible. Potatoes will typically be parboiled and then fried in coconut oil/butter.
This appears to be digested well, resulting in a consistent bowel movement without GI pain. However, I have found that consuming leftovers (I will often save 1/4 of the meal) in the evening before bed has led to a dramatic flareup of IBS symptoms - GI pain, bloating, and diarrhea.
I would often reheat the rice with some water, turning it into a simple stew. What really seemed irritating was eating leftover potatoes cold out of the fridge, which has resulted in the aforementioned issues the next day.
Is there a way to reduce resistant starch in cooled foods? Would re-cooking those leftover potatoes increase digestibility?
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@ShiftGear I think the resistant starch decreases after reheating, after it is cooled. Resistant Starch in Cooled Potatoes
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You have to essentially cook them again in order to break down the starch that has reformed. I'll put leftover potatoes in the air frier until crispy and heat up rice in a saucepan with butter and whatever else I'm eating it with.
