There's
a newer type of starch classification called resistant starch.
Natural corn starch is shaped and sized in a way that it is not resistant to digestion, but when repeatedly heated and cooled, it forms
a new type of starch that is very resistant to digestion AND can withstand high heat as found in cooking.
Not exact matches
If you're
new to the world
of resistant
starch, here's what you need to know: Resistant
starch (or RS) is a
type of carbohydrate that we can't digest, so it fewer calories than regular carbs.