Cooling Some Foods After Cooking Increases Their Resistant Starch
Not all carbs are created equal. From sugars to starches to fiber, different carbs have different effects on your health.
Resistant starch is a carb that is also considered a type of fiber (1).
Increasing your intake of resistant starch can be beneficial for the bacteria in your intestines as well as for your cells (2Trusted Source, 3Trusted Source).
Interestingly, research has shown that the way you prepare common foods like potatoes, rice and pasta may change their resistant starch content.
This article will tell you how you can increase the amount of resistant starch in your diet without even changing what you eat.
Starches are made up of long chains of glucose. Glucose is the main building block of carbs. It is also a major source of energy for the cells in your body.
Starches are common carbs found in grains, potatoes, beans, corn and many other foods. However, not all starches are processed the same way inside the body.
Normal starches are broken down into glucose and absorbed. This is why your blood glucose, or blood sugar, increases after eating.
Resistant starch is resistant to digestion, so it passes through the intestines without being broken down by your body.
Yet it can be broken down and used as fuel by the bacteria in your large intestine.
This also produces short-chain fatty acids, which can benefit the health of your cells.
