Trying to explain resistant starch in a simple way... Maybe its easier to call it by its older name of indigestible starch. It passes down the entire digestive tract undigested by us. EXCEPT the gut bacteria CAN digest it...and they do. Its actually their food. In digesting it, the bacteria grow healthy and produce all their beneficial effects for us some kinds of indigestible starch occur naturally in foods, like plantains, some is formed by cooking it a little and letting it cool so it crystallizes into little balls of indigestible starch, like a kernel of unpopped corn. Rice and potatoes do this. If you over heat it, it pops and is no longer indigestible and just turns into a regular digestible carb which we dont need, nor can the bacteria then use it for their food. Digest this and then ask me a further question from this background information. Sent from my iPad
Posted on: Sun, 07 Sep 2014 07:02:33 +0000