Starchy carbohydrates are often viewed as dietary villains, but one type known as resistant starch has been getting a lot of attention as a possible ally for better blood sugar control and a healthier microbiome. Found in grains, root vegetables, and legumes, it has the health-boosting properties of a prebiotic fiber, with a lower impact on blood sugar than a typical starch. Even more intriguing: a simple cooking technique can boost the amount of resistant starch in potatoes, pasta, rice,