Coral tooth mushroom (Hericium coralloides) polysaccharides reshaped corn starch structure, cutting rapidly digestible starch from 68% to 42% while raising slowly digestible and resistant starch to 33% and 26%. Just 0.5% mushroom polysaccharide increased gel strength to 1001 Pa and improved water retention and thermal stability, physically limiting enzyme access during digestion. By changing how starch behaves before it ever reaches the gut, mushroom fibers like these can help turn everyday carbs into steadier-burning foods rather than quick sugar hits.