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This lets the starches fully swell and sets up the amylose spread and cross-link.

Cornstarch is high in amylose, Provost says, so it is particularly effective at priming the potatoes for crispiness.

The two main molecules of that starch, a type of carbohydrate, are amylose and amylopectin, deposited in solid granules throughout the plant.

The diet is rich in a specific type of fibre that comes from a plant product called high amylose corn starch.

In Sudhair James’ experiment, as he explained to me in an email correspondence, the oil created a complex with some of the starch in the rice, transforming both the fat and the starch into a wholly new compound – an indigestible “amylose lipid complex,” otherwise known as resistant starch type 5.