Thanks for advice! I was not aware that the starch decreases when cooked...is it the same when potatoes are fried?

You sound like a McDougeller.

McDougell has a whole lecture series on youtube, I just watched it.

He is very informative. I have to admit that he changed my mind a bit on cooked starches.

I would still avoid the refined ones such as rice, and flour personally. Asians do seem to do pretty well on rice however, so maybe I don't know what I'm talking about.

Start small!

If you haven't had starch in a while, you might have low amounts of Amylase in your saliva. The level takes about 2 weeks to peak from what I remember of a Dog Experiment.

We are certainly different than dogs, so you might want to look into that further.

The only difference is that couscous is with gluten and quinoa is without. I believe quinoa is expensive because it has been labelled as a super food = pure marketing. You can cook buckwheat the same way which is also naturally gluten free but at least half the price.