Resistant Starches – Are they good or bad for you?

resistant starches

DID YOU KNOW?

Tapioca flour, which our breads, tortillas and crackers are made of is a resistant starch?

What is a Resistant Starch?

What comes to mind when you hear the word “starch”?

High in glucose, high in carbohydrates, elevated blood sugar, insulin spikes, glycogen repletion…But the truth is that not all starch is bad; one starch in particular called resistant starch has been gaining a lot of attention lately. Resistant Starches (RS) have been shown, through research, to be extremely beneficial to your overall health. They can especially be helpful for those with gut related problems. This may seem hard to believe given that many forms of starch are avoided on gut healing diets like GAPS. 3

Resistant starch is a type of starch that does not break down; it “resists” digestion, so instead of being absorbed as glucose in the small intestines like most starches, the resistant starch travels through the small intestine to the colon where it is fermented and turns into beneficial, energy boosting, inflammation squashing short-chain fatty acids by the intestinal bacteria.  Resistant starches also serve as powerful prebiotics—food for intestinal bacteria or probiotics in the colon (probiotics work best with prebiotics for food).

What are some Benefits of Resistant Starches?

References:

1. https://www.marksdailyapple.com/the-definitive-guide-to-resistant-starch/ 

2. http://ajcn.nutrition.org/content/82/3/559.full

3. https://www.thehealthyhomeeconomist.com/the-five-most-common-gaps-diet-mistakes/

4. http://physrev.physiology.org/content/81/3/1031.full

5. http://www.ncbi.nlm.nih.gov/pubmed/15502362