Hey /sci/, why are potato chips not resistant starch?

It's a potato. It's been heated. It's been cooled (nobody really eats potato chips hot).
Retrogradation should have occurred. It should have high RS3, and thus ferment in the colon to SCFAs.

But obviously, potato chips are NOT resistant starches. they're just simple carbs. High glycemic index, not keto friendly.
So why?

Is there a way to fix it so they would be? Potatoes are cheap and a good source of a lot of nutrition, but also enjoyed for their flavor. If we could fix the bloodsugar problem, they'd be a perfect staple.

>>16716973 (OP)
High temperature cooking destroy resistant starches an causes them to undergo gelatinization

>>16716991
right, and then they retrograde back when they cool. that's how RS3 starches are made.

>>16717018
No nigger, HIGH temperature cooking. What temperature do you think stuff is fried and baked at? Chips are thinly sliced and fried or baked, all the surface area is exposed to high temp destroying all resistant starch and not allowing any resistant starch to form.

>>16717023
>Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools.[1]
>When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution. If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure.

If the starch is destroyed by gelatinization, then it can recrystalize.

>>16717029
>You boil a potato at 1 bar in water
>You put it in the fridge
>>Oh, look at all this resistant starch!
>You cut potato into thin slices
>You fry them in oil at high temperature exposing the whole surface area of the potato to intense temperature cooking
>You let them dry and season them
>>What?! No resistance starch? How could this happen to me?! It's literally exactly the same, it's not like there were any variables between the two like temperature and surface area, this is literally impossible
Are you this dumb for real?

>>16717029
>gelatin
Please go buy a fucking pack of jello mix at the grocer. Report back to us on its constituent components.

>>16716973 (OP)
>Potatoes are cheap and a good source of a lot of nutrition
What nutrients? Its got some minerals, plant b6 vitamin (which is terrible compared to b6 from animal products) and vitamin c that is denatured after cooking (and you should cook it because of its antinutrients).
Potatoes are good for one thing and that's carbohydrates, for all intents and purposes it's got 0 other bioavailable nutrients.

>>16718989
It has plenty of Vitamin Chip

>>16716973 (OP)
>/sci/ thread about potate chips
love this board

>>16718989
It's a well rounded food

>>16718989
raw potato for comparison

>>16716973 (OP)
I too yearn for healthy potato chip

>>16719361
>>16719320
Those are plant vitamins, your body cannot utilize them efficiently

>>16719501
The irish lived on potatoes and dairy

>>16716973 (OP)
>le junk science meme diet
Make sure to eat enough Omega 3 Fatty Acids lol

>>16720089
Raw milk did the heavy lifting

>>16720723
tater denial is not science

What about fried plantain chips (Tostones)

>>16718989
you need 10mg of C to prevent scurvy

>>16716973 (OP)
Laios my beloved

Option A:: Starch is cooked, thereby partially broken down
Option B: The dehydration that happens when frying means it digests faster