I am about to embark on a radical new weight-loss diet. Want to hear the rules? Beans on toast, leftover pasta and potatoes, and reheated rice. I sense you raising an eyebrow, but let me assure you.

Tapping into the resistant starch in bread, pasta, and white rice can quickly boost the nutrition of these carbs. Carbohydrates have a complicated reputation. On one hand, they’re our body’s main ...

Experts explain the resistant starch trend circulating on social media. By Alice Callahan It sounds like just another internet health hack: Cook some pasta or white rice and let it cool overnight in ...

Dr. Leena Hilakivi-Clarke is an expert on nutrition and the microbiome. She says that cooling carbs turns them into "microbiota-accessible carbohydrates," a gut superfood. Here is her favorite recipe ...

You’ve probably heard of the importance of insoluble and soluble fiber and prebiotics (another type of fiber) for gut health. But these fiber varieties have a less well-known cousin: resistant starch.

Naughty or nice? That's often how I think about foods packed with carbohydrates. Whole grains, like brown rice and whole wheat, fall squarely into the nice category, while white pasta and rice, well, ...

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Retrogradation is a process in which food starches, after cooking and cooling, crystallize to become resistant to digestion. The conversion reduces the digestible calories and increases health ...

Potato starch is a versatile ingredient made by crushing potatoes to extract the starch. When you’re using potato starch, you’re using the dried and ground potatoes in the form of a fine powder.