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I wonder whether tapioca pearls cooked with coconut oil
can become resistant starch?
Pearls are assumed to be cooled for 12 hrs after the cook.
I consider the recipe analogue to the rice cooked with cocooil.
If my memory is correct, the Bulletproof book told that
tapioca starch is used for low-carb bread as an ingredient.
That is why I bought the pearls. (I do not like powdered
form)
After the arrival, I noticed that heating pearls is very
fatal because by this action pearls may be no longer
resistant starch.
I am not brave enough to take uncooked pearls in.
That is why the abovementioned idea (question) arose on me.