Cooling starchy foods can cause some changes to their structure that may benefit your health, Dr. Bajka said. Here’s what we know.

What is resistant starch?

Resistant starch is a type of fiber that is naturally present in many types of plant foods, such as whole grains, beans, nuts, seeds, green bananas and plantains. But it can also be increased in other foods that mainly contain regular starch, like rice, pasta and potatoes, after they are cooked and then cooled.