Research supports that there is a difference. Normal non-diabetic and diabetic subjects were fed raw starch and then had their blood tested for sugar. It is well documented that eating cooked starch causes the blood sugar of diabetics to increase significantly. The diabetics who participated in this research found that their sugar level rose only 6 milligrams the first half-hour, then it decreased 9 milligrams after 1 hour, and 14 milligrams 2 hours after ingestion of the raw starch. In the non-diabetic persons there was a slight increase followed by a slight decrease in blood sugar in 1 hour. This research indicates that there is a difference between raw and cooked calories.