Truly? The resistant starch molecules are so large physical grinding breaks them down?

Interesting. I wonder if I could do the same with wheat (flour) by hydrating it, cooking it, cooling it, dehydrating, and then grinding it back down into flour again to have healthier bread and pasta.

Can they then be reheated or are we doomed to eating cold potatoes if we want resistant starches?

The first sentence had me worried.

This is where DARVO comes into play.