Dr. Amy Nett: I think all of these foods, like the green plantains, I think they do, again, have that resistant starch after you cool them. Like you said, the white rice, the white potatoes, but also similarly I think sweet potatoes and yams, once you cool them again, you’re going to get a little bit more of that resistant starch. I don’t know that I’ve seen research, though, on plantains being cooked and cooled. Most of the research just happens to be in white rice and white potatoes, so that’s probably why we have more data there, but I would believe that the plantains are going to … It’s a matter of the conformational change, and it’s the heat that changes the shape, basically, of the carbohydrate, and then as it cools down, it goes back into that resistant starch configuration. If resistant starch is there for any of them, once it’s cooled, my understanding would be that, yes, then it would be available again. For plantains, the other option is just put them in the dehydrator and then they never get cooked quite to that heat. Hopefully that clarifies it. Yes, all of those foods, once they’re cooled, you should get some resistant starch in them.