Why Do We Need Resistant Starch?

Resistant starch is a special type of starch that functions as a fiber, remaining intact throughout the cooking process and during the enzyme breakdown of digestion.

Resistant starch helps control blood sugar, lowers blood cholesterol and triglyceride concentrations, improves insulin sensitivity, facilitates the growth of friendly gut bacteria, increases satiety, and reduces fat storage.

Foods containing resistant starch include beans, potatoes, slightly green bananas, split peas, barley, and brown rice.
Paul Eilers is an Independent Member of The AIM Companies™