Explain Resistant Starch

[AllHis]

Could someone explain resistant starch & share a recipe on two? I'd love to hear success stories!

I was reading about the carbs and resistant starch here in the diet section, but I'm a little confused. Is the oatmeal better for you the next day after being cooked and then cooled for example? Is potato salad a better choice than baked potato? (I've already substituted sweet potatoes for baked potatoes... But if I could have baked potatoes cooled the next day, say with scrambled eggs, that sounds nice...)

[nash2 Partner]

Resistant starch forms when you heat a starch in water. It absorbs water and when it is cooled over night some of the starch forms a kind of crystal that is harder for the small bowel to digest so it is called resistant starch. This happens to any of the simple starches like potatoes or rice. The thing to keep in mind is that it is only a portion of the starch that is converted so the goal of limiting simple starch is still the same but it is one way to include some in your diet that is healthier. You still want to pay attention to getting plenty of high fiber foods. Also, if you reheat the food some of the resistant starch is broken down again to its original form.

Wayne

[AllHis in reply to nash2]

Thanks!

When I came to your main page with the fruit and veggie header, my little 3 year old granddaughter says happily, "Look at all the yummy vegetables!"

Made me smile. Happy Thanksgiving!