>>15557042Starches used to be prepared very differently from now. Back in the day you had processes like soaking, sprouting, and sourdough fermentation to remove phytates and xenoestrogens while improving nutritional availability, things that aren't replicated in mass-produced commercial products. Also you have to consider the fact that most starchy foods were eaten whole with fiber prior to the advent of industrial refinement. Even Asians who traditionally prefer white rice always saved the leftover bran to either make pickling beds or feed hens to max the nutritional profile of the eggs.