Nutrition
Resistant Starch
Resistant starch is a type of carbohydrate that passes through the small intestine largely undigested, then ferments in the colon like fiber. Cooling cooked potatoes, rice, or pasta increases resistant starch, which can blunt glucose spikes and support gut bacteria.
Resistant starch is a type of carbohydrate that passes through the small intestine largely undigested, then ferments in the colon like fiber. Cooling cooked potatoes, rice, or pasta increases resistant starch, which can blunt glucose spikes and support gut bacteria.
It is not a free pass on calories, but swapping some refined carbs for resistant-starch sources often improves satiety and metabolic response.
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