This resistant starch thing fascinates me but I just can't seem to understand the cold thing. I'm sure it has been explained to death already but maybe someone can humor me one more time. So.............
You can have warm (let's say pasta) on your plate but then if you don't eat it, it becomes cold 10 minutes down the road. So you're saying that if it cooled down on your plate to the point where it was cold, it would be a lot more beneficial than if you had eaten it warm just ten minutes ago, even though the inside of your body is roughly 98.6 degrees Farenheit and anything eaten cold, including ice cream (or cold pasta), would soon warm up to 98.6 degrees anyway by the time it reached your intestines? Or is 98.6 degrees considered "cold"? I just can't wrap my head around understanding this because even if you had eaten it "warm" your body temperature would cool it down to that same 98.6 degrees so what is the difference if you eat it cold or hot or warm because by the time it reaches your intestines it will be 98.6 degrees, no matter what temperature it was when you ate it?
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Post Edited (garylouisville) : 12/5/2013 11:11:46 AM (GMT-7)