This is the best summary I could come up with:

It sounds like just another internet health hack: Cook some pasta or white rice and let it cool overnight in the refrigerator.

Cooking and cooling causes the food’s starch molecules to become tightly packed together, making them more difficult to digest, Dr. Bajka said.

This helps them flourish and make beneficial molecules that have been linked with lower cholesterol and inflammation and better gut health in general.

In one recent trial of more than 900 people with Lynch Syndrome, a genetic condition that increases the risk of developing various types of cancer, researchers split the participants into two groups: one that took 30 grams of a resistant starch supplement each day for up to four years, and another that took a placebo.

Ms. Rose-Francis encourages many of her clients with diabetes to experiment with cooking and cooling methods with rice, pasta or potatoes to see if that makes a difference in their blood sugar levels.

For them, this can be a powerful technique, she said — since many people with diabetes avoid eating starchy foods over fears that they might spike their blood sugar too high.

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Paywall.

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.