The Definitive Guide to Resistant Starch

March 26, 2014

pimg class=”alignright” title=”Flours” alt=”flours” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/flours.jpg” width=”320″ height=”319″ /A few years back, I a title=”Is Central Heating Related to Obesity?” href=”http://www.marksdailyapple.com/is-central-heating-related-to-obesity/#axzz2x01JKOIb”briefly covered a throwaway Yahoo! article/a about how #8220;carbs will make you lose weight#8221; because so many readers had emailed about it. It turned out that the #8220;carbs#8221; in the article were resistant starch, a type of carbohydrate that our digestive enzymes cannot break down. I#8217;ll admit now, with regret, that I didn#8217;t look as deeply into the matter as I might have. I didn#8217;t dismiss resistant starch, but I did downplay its importance, characterizing it as #8220;just another type of prebiotic#8221; #8211; important but not necessary so long as you were eating other fermentable fibers. While technically true, we#8217;re fast learning that resistant starch may be a special type of prebiotic with a special place in the human diet./p
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pBefore I go any further, though, a series of hat tips […]

Original post by Mark Sisson

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