Resistant starch is a starch that resists digestion by regular digestive enzymes, passing through to the colon for fermentation by gut flora. In a post way back in the day, I addressed resistant starch and lumped it in with other prebiotic fibers like inulin, with the reasoning being that while it was certainly helpful and important, it was not some essential, magical nutrient. It seems I underestimated it. Resistant starch offers some interesting properties unique among other prebiotics.
- It promotes greater butyrate production than other prebiotics. Butyrate is the short chain fatty acid produced by gut flora that has some helpful effects on colon health (it’s actually the primary energy source for our colonic cells). Greater production of butyrate may explain the superior colonic health (and resistance to colon cancer) of non-industrialized cultures, for example. When we eat prebiotics, we’re often interested in the butyrate production.
- It improves insulin sensitivity, even in people with metabolic syndrome.
- It lowers postprandial insulin and blood glucose levels.
I think it’s worth trying. Potato starch is only about $4 or $5 a bag (less if you order in bulk on Amazon), mixes well in water or smoothies without much of a taste. Start with a teaspoon or two and work your way up to as many as four tablespoons. Expect flatulence as your gut flora acclimatize to the influx of this food.
Read more: http://www.marksdailyapple.com/resistant-starch-zinc-deficiency/#ixzz2pC3bsicx
Read more: http://www.marksdailyapple.com/resistant-starch-zinc-deficiency/#ixzz2pC3JTBcn