Leftover pasta, potatoes and rice may be better for you. Here's why cooling starchy food can increase gut-healthy resistant starches and lower carbs.

This also means that potato starch doesn't undergo retrogradation and soften as quickly as cornstarch does after cooking.

the amylose and amylopectin chains rearrange themselves and form structured regions within the starch, creating a dense and rigid texture. This transformation is called retrogradation. So when ...