PE <[log in to unmask]>: > Do any studies document the notion that raw starch is less >digestible? (I know about granules exploding in moist heat, but >find the greater digestibility a non sequitur). Pet Tom: Heat and acid degrade the crystalline structure of starch, making it more accessible to digestion via our digestive enzymes, and our stomach acid. Cooked starch foods typically have a high glycemic index, while the same foods raw do not. Most of the preceding info can be found in the McGraw Hill Encyclopedia of Science and Technology (article on starch). As for papers comparing the digestibility of various types of treated starches, one would have to search the food science and/or nutrition journals for that... Regards, Tom Billings [log in to unmask]