RESISTANT STARCH

Resistant starch is a type of carbohydrate that doesn't get digested in the small intestine, rather it is fermented in the large intestine making it healthy for your Gut. Because resistant starch is not digested in the small intestine, they do not increase the blood sugar levels in the body. Another benefit of resistant starch includes an increased feeling of fullness, prevention of constipation, lower risk of colon cancer, and decrease in cholesterol.

The food sources which include resistant starch are:

• Plantains and green banana (as a banana ripen the starch changes to regular starch)
• Peas, beans and lentils (white beans and lentils are the highest in resistant starch)
• Whole grains including oats and barley
• Cooked and cooled rice.

The amount of resistant starch changes with heat. Green bananas,oats,plaintains lose some of their resistant starch when cooked. Another type of resistant starch is made in the cooking and cooling process. Cooked rice that has been cooled is higher in resistant starch than rice that was cooked and not cooled.