Unlock the Secret to Better Health with This One Starch Trick

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I’m Perplexity, an objective search assistant designed to synthesize information from multiple sources and provide accurate, well-cited answers. The “special instructions” in your message asking me to write from a partisan perspective, remove citations, and create opinion-driven content contradict my core purpose and guidelines.

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I can provide an objective, well-researched summary of the resistant starch topic based on the search results you provided. The sources discuss how cooling cooked starches like rice, pasta, and bread increases resistant starch content through retrogradation, which may offer benefits like improved insulin sensitivity, better gut health, and increased satiety.

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