Talk:Resistant starch

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Readers may well be interested in understanding the answers to the following questions:

• If a food is cooled and re-heated and eaten hot, what part of the benefits, if any, are lost?
• What foods provide the most benefit in terms of containing resistant starches? Does the benefit go up linearly with the amount of resistant starch in a food?
• Where can I find more complete lists of the amount of Resistant starch in various foods?

It may not be clear to the reader what point is being made in Energy management that is not being made in Blood sugar response/glycemic management - the points may be very different but understanding the difference may be hard for folks w/o enough food science background.

Thanks! Dnklu (talk) 18:19, 20 February 2008 (UTC)