Originally Posted by
MuscleScience
When the starches cool they reform, because of how the starch molecules fold back up. The body’s enzymes have a hard time breaking up and getting to the sugar part of the molecule that the body can use.
Starches are just strings of sugars attached together and when cold, they ball up like a armadillo. When you heat the starch, they unball and would look like a string of pearls. The body can get to the sugar bonds better because they aren’t protected like the armAdillo analogy.