Our expert says:
The phenomenon of a lowered GI-value of certain starches after they have been heated and then cooled down is due to development of so-called resistant starch which is more difficult to digest and therefore releases glucose more slowly into the blood stream and also keeps insulin levels steadier. The starches in question are mainly maize meal (pap) and potatoes. According to the Glycemic Index & Load Guide by Gaby Steenkamp & Liesbet Delport, cooled mealiemeal porridge/phutu crumbly and cooled stiff, phutu have low GI-values of 50. The Guide does not list the GI-values of cooked and cooled oats porridge.
If you Google 'resistant starch' and Englyst (who described this phenomenon) you should be able to find references in this regard.
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