Research

Energy balance

Cooking starch increases its digestibility and glycemic potential, making it a more effective energy source for the brain than raw starch.

Cooking starchy foods like potatoes, rice, and grains significantly improves your body's ability to extract energy from them compared to eating them raw. This is why cooked starches are a staple in most human cultures.

GoodSupportsHIGH confidence
Salivary amylases are largely ineffective on raw crystalline starch, but cooking substantially increases both their energy-yielding potential and glycemia.
Karen Hardy et al. · The Quarterly Review of Biology · 2015

Why this rating

Supported by biochemical evidence of starch gelatinization and enzymatic digestion rates.

Source

The Importance of Dietary Carbohydrate in Human Evolution

Karen Hardy et al. · The Quarterly Review of Biology · 2015

DOI 10.1086/682587

narrative_reviewCited 227×
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DOI resolved against Crossref · corpus check 2026-06-10

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