Resistant starch is a unique form of carbohydrate. It resists digestion, serves as a fuel source for the beneficial bacteria in our digestive tracts, contributes to meal satiety and, perhaps, improves insulin sensitivity to help lower diabetes risk.
An investigation in The Journal of Nutrition found that, despite the health benefits, most Americans consume less than half the recommended amount of resistant starch. We should aim for about 15 grams daily. French fries are a less-than-ideal leading dietary source, but there are other, more nourishing foods that will bump up resistant-starch intake, including beans, lentils, unripe (green) bananas, oats, barley, peas, cooked and cooled potatoes, and rice.
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