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During the cooling phase, starch molecules undergo retrogradation—a process where some starch molecules crystallize again, transforming some of the digestible starch back into resistant starch

causalpending

Speaker

Dr. Alan Mandel

Evidence Quote

“as the cooked rice cools down a unique transformation occurs the heat causes some of the starch molecules to crystallize again a process known as retrogradation which transforms some of the digestible starch back into resistant starch”

Source

24-Hour Rice: Lower Carbs, Fix Insulin Resistance, Heal Gut, and Fights Cancer! Dr. Mandell— motivationaldoc
Created: 8/13/2026, 9:56:05 AM

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