Rice Cooker
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@Quirt-Evans I don't think I saw any references to resistant starches in bread in the NYT article in the other thread, but I found this that seems to have some good info:
https://www.sciencealert.com/does-freezing-bread-make-it-any-healthier-for-you-an-expert-explains
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I keep “good bread” (from local bakery) sliced, in the freezer, because we don’t eat it very quickly. Pop it in the toaster and it’s great. The Ezekiel and similar breads are sold from the freezer section at the grocery store, and we keep that in the fridge when we’re working on a loaf. What does it mean? Dunno. Bread in the house, mostly!
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@wtg Interesting, and thanks for doing the research for me!
I am now eating a toasted bagel for dinner (it was refrigerated, not frozen, alas). Commercial, but fresh, so hopefully without the grocery store preservatives that might interfere with resistant starch.
