You already know that I don’t believe eating carbs is bad for you. (I eat everything, just some foods I eat in moderation.) But when I heard of a way to make starchy food like rice, pasta, beans, and potatoes even better for you, I was all in.
What is resistant starch?
Resistant starch is a carbohydrate that resists digestion in the small intestine and ferments in the large intestine. As the fibers ferment they act as a prebiotic and feed the good bacteria in the gut. When starches are digested they typically break down into glucose. Because resistant starch is not digested in the small intestine, it doesn’t raise glucose.
Gut health is improved as fermentation in the large intestine makes more good bacteria and less bad bacteria in the gut. Healthy gut bacteria can improve glycemic control. Other benefits of resistant starch include increased feeling of fullness, treatment and prevention of constipation, decrease in cholesterol, and lower risk of colon cancer. [source: Johns Hopkins]
Resistant starch is clearly a good thing. So how do we get it?
How to create resistant starch in your kitchen
It’s so simple: you just cook your starchy food like you regularly do then put it in the fridge. Cool it there overnight and the resistant starch develops. From there you can reheat and eat as usual, and the only difference is that your food will be significantly better for you! So easy.
Have you tried this?
