When starch is cooled, some of it is changes to a form called resistant starch, which can act as a prebiotic, as well as increase the food’s glycaemic index. — TNS
Karen H. who reads this column in the Albany (Oregon) Democrat-Herald in the United States, writes: “Hello Barbara, I recently saw an article about how carbohydrates in rice, pasta and potatoes change when refrigerated.
"I can’t find the original article, but one says, ‘When rice is refrigerated, it undergoes certain changes that can impact its nutritional composition.
