I went and did a google search for resistance starch. The article I found:
What is Resistant Starch (The link won't work. You will have to copy and paste this url
seems to say that only a small amount (5% of the total) of starch is converted to the resistant type, so I'd be surprised if eating cold corn or rice would be very different from hot ( and also taste not so delectable to me-lol).
I was totally and pleasantly surprised to see that three of my favorites ( beans and lentils, shirataki [I eat the actual miracle noodles in preference over the tofu variety], and barley) are high in resistant starch. I make a crockpot of lentil soup with shirataki orzo every week, and eat it either for lunch or dinner most days when I'm at home. It must work- because my blood sugar level is very stable.
And this is for Lanie- a number of years ago, I remember a brand of low calorie bread that was called Horizon or New Horizon- Weight Watchers would let you have 2 slices for one bread portion - it tasted great - and yes- it was made with wood fiber (undigestible unless you're a termite!)
(Your link was broken so I fixed it as best I could ~Jeannie)
Post Edited By Moderator (Jeannie143) : 4/4/2008 12:03:36 AM (GMT-6)