Today we wanted to talk about resistant starch.
Most of the carbohydrates in your diet are starches. Starches are long chains of glucose that are found in grains, potatoes and various foods.
But not all of the starch you eat gets digested. Sometimes a small part of it passes through your digestive tract unchanged.
In other words, it is resistant to digestion. This type of starch is called resistant starch, which functions kind of like soluble fiber. Many studies in humans show that resistant starch can have powerful health benefits. This includes improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion.
Resistant starch is a very popular topic these days. Many people have experimented with it and seen major improvements by adding it to their diet.
Not all resistant starches are the same. There are 4 different types:
- Type 1: Is found in grains, seeds and legumes and resists digestion because it’s bound within the fibrous cell walls.
- Type 2: Is found in some starchy foods, including raw potatoes and green (unripe) bananas.
- Type 3: Is formed when certain starchy foods, including potatoes and rice, are cooked and then cooled. The cooling turns some of the digestible starches into resistant starches via retrogradation.
- Type 4: Is man-made and formed via a chemical process.
Why is it so important?
Resistant starch feeds the friendly bacteria in your intestine, having a positive effect on the type of bacteria as well as their number.
It also reduces the pH level of your colon, potently reduces inflammation and leads to several beneficial changes that should lower your risk of colorectal cancer, which is the fourth most common cause of cancer death worldwide.
Due to its therapeutic effects on the colon, resistant starch may aid various digestive disorders. This includes inflammatory bowel diseases like ulcerative colitis and Crohn’s disease, constipation, diverticulitis and diarrhea.
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