Hi all,

I wonder whether tapioca pearls cooked with coconut oil
can become resistant starch?
Pearls are assumed to be cooled for 12 hrs after the cook.
I consider the recipe analogue to the rice cooked with cocooil.

If my memory is correct, the Bulletproof book told that
tapioca starch is used for low-carb bread as an ingredient.

That is why I bought the pearls. (I do not like powdered
form)

After the arrival, I noticed that heating pearls is very
fatal because by this action pearls may be no longer
resistant starch.

I am not brave enough to take uncooked pearls in.
That is why the abovementioned idea (question) arose on me.

Thanks in advance for expert's share of knowledge

Tapioca flour is very high in carbs.

I have an entire bag of it that I bought, stupidly, without reading the carb count on the back of the bag!

Resistant starch is still starch, in that it will release the carbs into the bloodstream, sooner or later.

If you are counting carbs, I wouldn't recommend it....